Welcome to November! Thanksgiving is right around the corner, so I thought it would be a great day to share this recipe for pumpkin pie.
The recipe puts a guiltless twist on a classic Thanksgiving dish by offering those who eat gluten-free a delicious dessert option!
No-Bake Gluten-Free Pumpkin Pie
Pie Crust
- 2 1/4 cups ground raw hazelnuts
- 3/4 cup cocoa powder
- 1/2 cup coconut oil
- 9 dates, stoned
Directions:
– Place hazelnuts and cocoa powder in a large bowl and mix well, breaking up any lumps.
– Add coconut oil to the powder mixture and mix well.
– Place dates in a small bowl and mash with a fork.
– Add dates to dough-like mixture and combine well with hands.
– Place crust into a 9-inch round pie pan.
– Place crust in refrigerator while making filling.
Filling
- 1 (8-ounce) package of cream cheese, softened
- 5 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon molasses
- 2 1/2 teaspoon pumpkin pie spice
- 1 (15-ounce) can of pumpkin puree
-Beat cream cheese and butter in the bowl of an electric stand mixer until smooth and creamy. Both fats should be well softened to ensure the filling is lump free.
-Add the powdered sugar to the mixture and beat until smooth and fluffy.
-Add the vanilla extract, molasses, pumpkin pie spice, and pumpkin puree and beat until thoroughly combined. If you find that your filling is lumpy, pass it through a fine mesh strainer into a bowl.
-Spoon the filling into the pie shell. Let the pie chill in the fridge overnight. (very important that it chills overnight or it won’t setup)
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