Gluten & Dairy-Free Pumpkin Pie - Sugar-Free & GAPS Diet Approved Recipe
This creamy, gluten & dairy-free pumpkin pie is GAPS diet-approved and sugar-free—perfect for a healthy holiday dessert everyone will love!
Equipment
- mixing bowl
- immersion blender (or standing blender)
- Measuring cups and spoons
- glass pie dish
Ingredients
- 2 cups pureed pumpkin
- 1/2 cup kefir cream, heavy whipping cream, or coconut cream
- 1/4 cup butter (softened, pastured)
- 4 pcs pastured eggs (or just the egg yolks)
- 3/4 cup honey
- 2 tspn vanilla
- 1 tspn ground ginger
- 3 tspn cinnamon
- 1/4 tspn cloves
Instructions
- Pour all ingredients into a mixing bowl and blend with immersion blender or standing blender.
- Blend until smooth.
- Pour puree into a greased pie pan and bake at 350 degrees until slightly browned and firm (if you gently shake the pie, it should not jiggle).
- Enjoy with a dollop of kefir cream or homemade ice cream.