Allergen-Free Pumpkin Pie Recipe: gluten-free, grain-free, nut-free, sugar-free, dairy-free

Pumpkin Pie with Coconut Crust

Pumpkin Pie with Coconut Crust

Pumpkin Pie is the only pie that I can say that I have always loved, especially for the holidays.  For me, I think it’s because I am just not a fan of the “flaky pie crust” that most pies are made with.  However, I am starting to love pies now that I have found some great gluten and grain free crust recipes.  I love the texture of the nut crusts much better than regular pastry dough.  So, I am beginning to love all kinds of pies – pecan and apple are my two new favorites!

I created this pie for the Thanksgiving Menu Planner for people with limited diets and I made it with a coconut crust because I wanted a nut-free as well as gluten and grain-free option for people.

When I first tried the pie before it was completely cool, I liked it but the crust seemed a bit soft.  But when I put it in the fridge overnight and tried it the next day, the crust had set up and it was great.  I really loved it and I want to make another one before Thanksgiving.

So, with Thanksgiving right around the corner and with so many people being limited in what they can eat, I wanted to post a pie recipe that almost anyone can eat.  This pumpkin pie does contain eggs, which I know is a problem for many.  However, if you’re looking for an egg free pumpkin pie, check out this one.  The trade off is that it uses almonds to keep it together in place of the eggs.  But if you can’t eat eggs and can eat almonds, this would be a great recipe for you!

It’s been a busy week so I will leave you with the recipe:

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Healthy Traditional Green Bean Casserole (Gluten-free, dairy-free and grain-free)

Gluten and Dairy free Green Bean Casserole

Gluten and Dairy free Green Bean Casserole


I have to admit that when I think Thanksgiving, I don’t think about the traditional Green Bean Casserole.  I didn’t grow up eating it and so I tend to think about dishes  like  mashed potatoes and pumpkin pie!  But I received a few requests for this dish on the Thanksgiving Menu Planner so I thought I would take the challenge to create a healthy, gluten-free and dairy-free version.

Most recipes I found called for canned onions loaded with sugar and wheat as well as the all-famous Cream of Mushroom soup.  Well, neither of these ingredients are anything close to allergen-friendly or healthy so I knew everything had to make from scratch!

I found one recipe at Eating Well that caught my eye.  Here is the description of the dish:

“This is not the no-mess, super-easy recipe of yore, but it is low in fat and high in flavor. To go one step further, substitute 1/2 pound fresh green beans for frozen. Simply trim and cut into 1-inch lengths. Then blanch the beans for 1 to 2 minutes in boiling water, refresh under cold water and spread in the baking dish.”

So, I took this recipe, which called for milk, sour cream and breadcrumbs and made it gluten-free, dairy-free and grain-free!  I will say that it is no longer low in fat as claimed by the original recipe.  But it is all healthy fat from nuts and healthy oils.

This recipe is part of my Thanksgiving Day Menu Planner, but I decided to make a blog post about it and share the recipe because I think there are a lot of people who would love a healthier and allergen-free version of this traditional but not so healthy recipe!

So here’s the recipe!:

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