Everything-free pumpkin pie

It’s TORTUROUS to have Thanksgiving dinner and be unable to eat the pumpkin pie. Here’s my solution for 2013. (And then I became sensitive to coconut. Sigh.)

1 pie crust free of your problem ingredients
(optional, the crust isn’t the important part anyway)
1 can pumpkin puree
1 can full fat coconut milk
1/2 cup maple syrup or honey (optional, see below)
1 Tb vanilla extract
2 1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
3/4 cup water
3 envelopes powdered gelatin

Heat water in a saucepan and sprinkle gelatin over the surface. Whisk until gelatin is dissolved. Add remaining ingredients and heat, whisking until smooth. Pour into 10in pie crust, dessert dishes, or fancy molds and refrigerate for 3-4 hours.

Alternatives: if you can’t have any sweetener, use 3/4 – 1 cup raisins, finely chopped in a food processor. Or replace part/all of the pumpkin with sweet potato. Or if you’re accustomed to not eating anything sweet, this will taste great with just the spices.

If you can’t eat coconut, replace the coconut milk with another 1/2 cup pumpkin & 1/4 cup solid fat such as butter or palm shortening. Increase the cinnamon & vanilla to 4 tsp each. I’d be generous with the nutmeg too.

This recipe is a combination of two others. Each has a different crust that would work for some people — The first is a traditional crust with gluten-free flour, and the second is made of dates!


Whipped Topping — modified from this recipe

1 can full fat coconut milk
1/4 cup maple syrup or honey, or to taste (optional)
2 tsp vanilla extract
pinch salt

Pour off coconut water for another use — it could replace part of the water in the pie. Beat coconut cream with a hand mixer, add remaining ingredients, and continue whipping until fluffy.


There are a great variety of crust options depending on which ingredients you need to avoid. Ideally I’d make this pie with the coconut crust. Barring that, I think next time I’ll try a hash-brown crust made of rutabaga instead of potatoes, and cinnamon or ginger.

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