Who doesn’t like pumpkin pie? I find people will scour the internet for a good pumpkin pie recipe this time of year too. I’ve been trying pretty hard to get a pumpkin pie recipe just right. I have had several fails. I am happy to tell you that this grain free pumpkin pie is delicious. This pumpkin pie is not only grain free, but it’s vegan, gluten free and soy free as well! So I am happy to say I finally have a healthy grain free pumpkin pie recipe that is good enough to share!
This pumpkin pie even got the thumbs up from my girls. They both wanted to eat it before I had a chance to take photos! Just for the record, they claim to not like pumpkin. 🙂 For the crust, I decided to use a recipe from Elena’s Pantry. Because, why mess with perfection? Her crust recipe is amazing and so simple. I hope you enjoy this pumpkin pie recipe as much as we enjoyed eating it.
Pour into baked pie crust and bake in the oven at 350 for about 50-60 minutes.
When mine was done cooling, it still felt slightly loose, so I put it in the fridge and it completely firmed up. That worked out great. I think that arrowroot is just a tad less stable than cornstarch. However, it is free of GMOs and that’s why I used it over cornstarch. Enjoy!
Yes you read that title right. I made you gluten free pop tarts. While I was at Target the other day, I happened to notice a box of Pumpkin Pie Pop Tarts. You can see the very long list of ingredients here. That gave me an idea to create my own gluten free pop tart recipe. My gluten free pop tart recipe is healthier than that boxed version. I filled these with a pumpkin pie filling, but you can really fill them with whatever you like.
I used the base recipe for my Homemade Pop Tarts and just changed a few things around. These came out 10 times better than my original pop tart recipe. These would be great with a glass of almond milk.
This pumpkin pie baked oatmeal recipe can be made in just about 30 minutes. Very easy and you may already have most of the ingredients! It’s like a bowl of oats in muffin form. Great for on the go. You can make a big batch and freeze some for easy breakfast options on those busy days.
Pour all the ingredients into a jar and mix very well. I make 5 at a time and they last all week! Great for those busy mornings. I think these would also be awesome with some chopped pecans too. Enjoy!
So in mid September we got the girls a pumpkin for Halloween.
I guess we were excited and maybe got it too early, because it rotted into a pile of mush. So we went out again, the week before Halloween and got another one. We had intentions of carving it also, but didn’t get a chance. So last night we decided to roast that sucker.
It took all night because we had to do it in pieces. We are now swimming in fresh pumpkin puree! I stuck half in the freezer, but used some of it to make some smoothies. They were delicious!