Homemade No-Bake Pumpkin Pie

Homemade No-Bake Pumpkin Pie | gluten-free, egg-free, with dairy-free option | RaiasRecipes.comOh, how I love pumpkin pie. Unfortunately it doesn’t love me… at least the eggs in it don’t. And I’m not too keen on tofu as an egg sub, either.
Finally, after hours and hours of researching and contemplating, I decided to go follow Kelly from the Spunky Coconut’s example and use gelatin in place of the eggs (check out her pie recipe here). It worked great! My filling almost didn’t make it into my pie crust.  🙂
Homemade No-Bake Pumpkin Pie | gluten-free, egg-free, with dairy-free option | RaiasRecipes.com
This pie is not only delicious, it’s soooo easy. You can pour it into a pre-baked, gluten-free crust (like this one), or just chill it crustless and enjoy!
Homemade No-Bake Pumpkin Pie
Gluten & Egg Free, with Dairy-Free Option
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  1. 1 single-crust pie crust, pre-baked and cooled (I use this one)
  2. 3 T. grass-fed gelatin
  3. 1/4 c. water
  4. 2 c. pumpkin puree (here's how to do it yourself)
  5. 1 c. evaporated milk (or coconut milk for dairy-free)
  6. 1/4 c. evaporated cane juice
  7. 1/4 c. honey
  8. 1 T. vanilla (I like to make my own)
  9. 2 t. cinnamon
  10. 1/4 t. nutmeg
  11. 1/8 t. ginger
  12. 1/8 t. cloves
  1. Sprinkle gelatin over water. Let stand until soaked.
  2. Heat water, stirring until gelatin is dissolved.
  3. Place all ingredients in a blender and puree until smooth.
  4. Pour into crust refrigerate for 3-5 hours.
Raias Recipes https://raiasrecipes.com/

{This recipe is linked to Blogger’s Brags, Mama Moments MondayMarvelous Monday, Merry MondayMotivation Monday, Mouthwatering MondaySlightly Indulgent TuesdaysSweets for Saturday, Thank Goodness It’s Monday, and The Ultimate Recipe Swap: Thanksgiving Desserts.}


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