Dairy-free Pumpkin Pie- grain free

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Pumpkin pie is a traditional fall pie. This dairy-free pumpkin pie is no exception. It has great taste, texture, and consistency! To top things off, not only is it dairy-free, but it is also grain-free, nut free, and gluten-free too!

Dairy-free Pumpkin Pie- This delicious traditional fall pie is made even better when it is grain, gluten, and dairy free!

 

It is the time of year when pumpkins are in abundance, or maybe you have lots of pumpkins you just do not know what to do with! Here are some ideas to put pumpkins to good use:

Uses for Pumpkin

1). Baking- Of course baking with pumpkins is one of the most obvious useful ways of using them. If you need other ideas besides the dairy-free pumpkin pie recipe mentioned in this post, check out these other recipes!

2). Roast the Seeds- Making your own homemade, salted pumpkin seeds would be a great way to use pumpkin seeds!

Dairy-free Pumpkin Pie- This delicious traditional fall pie is made even better when it is grain, gluten, and dairy free!

3). Feed to your Chickens- It only makes since that I would include this idea in my list since I raise chickens! Pumpkin is a great supplement for chickens and the seeds are a natural de-wormer. I just put the whole pumpkin in my flock’s enclosure and let them chow down! If you do not have chickens, pumpkin is also healthy for dogs. Adding cooked pumpkin to your dog’s diet can help with digestion issues and supply extra nutrients. There are also pumpkin dog treat recipes that you can make for your pet!

Dairy-free Pumpkin Pie- This delicious traditional fall pie is made even better when it is grain, gluten, and dairy free!

4). Save it for Later- There is always the option of putting up pumpkin for later use when fresh pumpkin is not available. Canning pumpkin is not recommend because of the amount of air space that is left after the canning process. Instead, I like to freeze my cooked pumpkin in mason jars or quart freezer bags! Freezing pumpkin is easy, just make sure you label the bag or jar with the date so you know when you froze the pumpkin. The only trouble I have had with frozen pumpkin is remembering to take it out of the freezer in time for it to unthaw before I use it!

Dairy-free Pumpkin Pie- This delicious traditional fall pie is made even better when it is grain, gluten, and dairy free!

 

One of my favorite ways to have pumpkin is in pumpkin pie. I love making pumpkin pie and this dairy-free pumpkin pie recipe is fun, easy, and can be whipped up quickly! The longest part is waiting for it to cook!

Print Recipe
Dairy-free Pumpkin Pie
Recipe by The Pioneer Chicks
Instructions
  1. Preheat the oven to 400 degrees F. Place all of the ingredients into a blender and blend until combined.
  2. Pour the mixture into an un-baked pie crust. Bake for 15 minutes.
  3. Keeping the pie in the oven, turn the temperature down to 350 degrees F. Bake for 50-60 more minutes. To test to see if the pie is done, insert a knife twice into the center of the pie, making an X shape. The center should not be gooey or jiggly.
  4. Allow the pie to cool before serving!
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Where to Find the Ingredients:

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Dairy-free Pumpkin Pie- This delicious traditional fall pie is made even better when it is grain, gluten, and dairy free!

You would never know that this pumpkin pie is dairy-free! It has a great, creamy texture and a delicious taste! This pie is sure to be a taste bud pleaser!

by Alexa

Dairy-free Pumpkin Pie- This delicious traditional fall pie is made even better when it is grain, gluten, and dairy free!