Thursday, November 23, 2017

Gluten-free Pumpkin Pie

Happy Thanksgiving to All!  My daughter and I started the day baking pumpkin pie.  We found this recipe ( and adapted it to suit our gluten-free needs. 

It didn't take much.  We used almond flour and unsweetened almond milk to replace the flour and milk.  In addition, we also used coconut sugar instead of regular sugar.  It has a similar level of sweetness with less grams of sugar.  My kiddos can't tell the difference!

The pie does not have the traditional texture that you might be used to.  It's more pudding-like.  You need to let it sit in the fridge for about 6 hours before serving, and that takes planning!  The flavor is on point though-  it will be a crowd favorite!

Thanks for reading!

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