Nothing completes a Thanksgiving feast like pumpkin pie. No matter how full we are, there is always room for warm, sweet, spicy, and delicious pie. Traditional recipes, however, call for ingredients containing gluten, which may affect our health. This year we can protect our health and savor the holiday flavors with gluten-free pumpkin pie.
Gluten is a protein found in certain grains like wheat and spelt. Many people are sensitive to gluten but do not realize it because the effects can be gradual and take many years before any symptoms develop. Because gluten affects nutrient absorption, the immune system, and the nervous system, warning signs of a gluten sensitivity are not limited to the digestive tract. Fatigue, depression, difficulty concentrating, head aches, muscle weakness, certain skin rashes, canker sores in the mouth, anemia, osteoporosis, infertility, bloating, diarrhea, and constipation are just some of the possible symptoms that can be related to a gluten sensitivity. To find out if you are sensitive to gluten, see your doctor for the appropriate lab tests. In the mean time, enjoy the gluten-free pie and have a very Happy and Healthy Thanksgiving.
The recipe makes 1 delicious pie.
1.5 bags of gluten-free ginger snaps (Pamela’s or Mi-Del found at The Co-Op and T&C)
3 Tablespoons butter
1 can pumpkin (not the pie filling – just plain pumpkin)
1 can coconut milk (you need the regular stuff here – not light)
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
4 Tablespoons maple syrup
1. Preheat the oven to 350 degrees.
2. For the crust, crush the cookies in a blender or food processor. Melt the butter and combine well with the crushed cookies. Press the mixture into a pie pan and bake for 10 minutes at 350 degrees. Remove from the oven and allow to cool while you assemble the filling.
3. Increase the heat of the oven to 425 degrees.
4. Blend or food process the pumpkin, coconut milk, eggs (scramble them first), spices, and maple syrup. Make sure they are very well blended. Slowly pour the mixture onto the pie crust.
5. Bake the pie at 425 degrees for 15 minutes, and then decrease the heat to 350 degrees and bake for an additional 40 minutes. Allow it to cool completely and then store in the fridge if you are not ready to eat it right away.
Alternatively, you can bake the filling as a custard and forego the crust.