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Gluten Free Pumpkin Pie Recipe

Updated on December 1, 2009

The weather has a chill to it and the holidays are just around the corner. Thanksgiving is a holiday where making healthy alternatives with deserts can be quick and easy. This time of year we are dusting of our Christmas Recipes again

Pumpkin pie is a staple on Thanksgiving. Not having it is like leaving out the turkey or forgetting the cranberry sauce. It is just not acceptable. There are many versions of pumpkin pie and the recipe’s can include cream cheese or ones with no eggs or this one that is completely gluten free and a great addition to your holiday table.

Healthy and delicious, bring on the pumpkin pie and don‘t forget the whipped topping.

Ingredients for the Pie:

  • 2-15 oz. cans of pumpkin
  • ¼ teaspoon Allspice
  • ½-teaspoon fresh ground ginger or ginger spice
  • ¾-teaspoon ground cinnamon
  • ¼-teaspoon nutmeg
  • ½-teaspoon salt
  • 1-14 oz. can condensed milk
  • 2 tablespoons honey
  • 2 eggs


  • 1-cup white rice flour
  • ½-cup tapioca flour
  • ½-cup potato starch
  • ¼-teaspoon salt
  • 6 tablespoons chilled butter
  • 1 egg
  • 1-tablespoon apple cider
  • 3 tablespoons ice water

Dairy Free Whipped Topping:

  • 1-8 oz. firm Silken Tofu
  • ½-cup vanilla soy milk, any brand
  • 3 oz. Demarera Sugar

Preheat oven to 375. In a large bowl, combine flours, salt, and starch. The butter is added next tablespoon by tablespoon.

A pastry blender works best for this step. Next, add the egg and vinegar and mix well. Add water, little by little, mix with fork and form into ball. Cut the ball in half and cover with plastic wrap. The other ball half needs to be rolled out flat on wax paper with rice flour in the middle and another piece of paper on top. Once flat, the crust can be put into a 9 inch pie pan and the excess crust can be trimmed away.

Combine all off the pie ingredients into a large mixing bowl and use a hand mixer to blend well. Pour into the crust and bake at 375 for 35-40 minutes or until a knife or toothpick inserted into the middle of the pie comes out clean.

The dairy free whipped topping is simple and easy to make. You will need a blender or food processor. Combine the soy milk, tofu, and sugar and blend until smooth. Chill the topping for one hour before using. Let the pie cool completely before serving and add a dollop or two of the whipped topping for all of your guests to enjoy.


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    • SimpleGiftsofLove profile image

      SimpleGiftsofLove 6 years ago from Colorado

      Thanks for providing a delicious alternative up and following