Pumpkin Pie

My daughter-in-law loves pumpkin, anything pumpkin. I made a dairy-free pumpkin cheesecake for her one of the first times I met her. So I’ve been trying to figure out how to make a pumpkin pie without eggs. I finally found a recipe I could adapt and it’s sooooooooo good! Creamy just like the original, all those warm spices. If you don’t like maple syrup or don’t want that prominent flavor in the pie, feel free to substitute agave or coconut nectar, or even honey, or a mixture of sweeteners. I find that maple syrup compliments pumpkin (and sweet potato) very nicely. I also found 1/2 too sweet for my taste but perfect for my daughter-in-law and son.

Preheat oven to 400 degrees. If using a pre-formed gluten-free pie crust (frozen), be sure to take it out of the freezer before you start mixing the filling so it can thaw. If making pie crust (see recipe under desserts), only one crust is needed.


1 15ounce can of pumpkin puree (or sweet potato)

1/3 to 1/2 cup maple syrup depending on the sweetness level desired

1 cup non-dairy milk (NOT SOY)

1 tablespoon avocado oil (can be skipped if want fat free)

2 tablespoons corn starch (or arrowroot)

1 teaspoon vanilla extract

2 teaspoon pumpkin pie spice (or add individual spices: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/2 teaspoon allspice, 1/4 teaspoon ground cloves)

Whisk until well mixed, it will be thin. Pour into prepared pie crust, place on a baking sheet slightly bigger than the pie plate, and bake for 50-60 minutes or until center of the pie doesn’t wiggle when moved. (I baked mine for 55 minutes, turned off the oven and left the pie in it for 15 minutes before removing.) Refrigerate until cold before serving. Makes 6-8 servings.

TIP: To avoid cracking of the pie, keep out of drafts while it cools and do not refrigerate until mostly cooled. DO NOT COVER until completely cooled.

TIP: For a slightly firmer pie, reduce the milk to 3/4 cup and don’t add the oil.

Chicken or Turkey Pot Pie (Dairy-free, gluten-free, egg-free)

One of my husband’s favorite dishes is a pot pie.  This one has lots of tender chicken or turkey for my husband along with plenty of vegetables to satisfy me.  If you pre-bake the bottom crust, it won’t get as soggy from the gravy while baking.  Feel free to change up the vegetables — lima beans, mushrooms, garlic, etc. can be added along with greens like kale or spinach (chopped of course).  I had some leftover mushrooms that I sautéed, cut up and added to my stew.  Some diced sweet potatoes would also do well in a stew or any diced and cooked winter squash.

First make some chicken or turkey stew:

  • 1/2 medium onion diced
  • 1/2 cup diced celery
  • 1/2 cup cooked peas
  • 1/2 cup cooked string beans
  • 1/2 cup sliced carrots
  • 1 cup cooked chicken or turkey diced
  • 3 cups chicken or turkey stock
  • 1/4 cup brown rice flour
  • Herbs, salt and pepper to your taste

Cook the onions and celery in a little oil under tender, about 3 minutes.  Add 2 1/2 cups of the stock and herbs.  Whisk the brown rice flour into the other 1/2 cup of stock and add it to the stockpot and whisk until the mixture thickens.  Add the cooked meat and vegetables and cool in the refrigerator until you’re ready to make the pot pie or whatever you want to do with the stew (you could also use this for chicken and dumplings or a chicken casserole with a cauliflower crust).

If you don’t cool the stew before adding it to the pot pie, the bottom crust will get too soggy, even if you pre-baked it.

You can either make your own gluten-free crust (see my recipe for pie crust), use a mix (Bob’s Red Mill makes a very tasty mix) or purchase a ready-made gluten-free crust.

Heat your oven to 400 degrees.  Pre-bake your crust per package directions.  When cool, add the cooled stew to fill the pie crust.  Add top layer and bake approximately 40 minutes until pie bubbles and top crust is browned.

Strawberry Cream Pie (dairy-free, gluten-free, egg-free)



My husband doesn’t often enjoy my “special” recipes but this is one he flips over.  Its one of his favorite things about strawberry season.  Over the years, I’ve tried a number of different pie crust recipes trying to develop a really tasty, flaky, gluten-free pie crust.  I haven’t been very successful.  I’ve found the tastiest gluten-free pie crust, but not sugar-free, in my local supermarket’s frozen-food section, Wholly gluten-free by Wholly Wholesome.  Although not sugar-free, it has a very low amount of sugar, just 2 grams per serving.

Pre-bake pie shell in 375 degree oven following directions on the reverse of the label.  Let cool.  While that’s cooling make the cream:

Put in a 2 quart pot:

  • 1 1/2 cups rice milk, or your favorite non-dairy milk [DO NOT use soymilk]
  • 3/4 cup granulated fructose or 1/2 cup agave nectar, or 1 Tablespoon stevia

Bring to a boil.  While its heating, blend:

  • 1/2 cup of your non-dairy milk with
  • 2 tablespoon cornstarch

When the milk is boiling, whisk in the cornstarch slurry and continue whisking until the mixture thickens.  Take off the heat and add:

  • 2 teaspoons vanilla extract
  • 2 tablespoons of your favorite margarine

Blend until well mixed and margarine has melted.  Cool.  When the cream is almost cold, pour into the baked pie shell and refrigerate until thoroughly chilled.

You can either use one cup of strawberry jam as a topping for this cream, or use the following:

In a small pot mix

  • 1 cup mashed strawberries
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon

Cook, stirring constantly, until mixture comes to a boil.  If you remove this from the heat when it starts to thicken instead of waiting for a boil, you’ll have a looser topping like mine above.  If you let it boil, you’ll have more like a the strawberry jam consistency.

Top with your favorite non-dairy whipped topping or you can decorate with strawberry cream cheese frosting.