Recipes ofKurt Dixon

Registered Dietitian Nutritionist

Body Refined, a Health & Wellness practice


Pumpkin Pie

Monday, November 20, 2017
Total time
50 minutes
Preparation time
10 minutes

This gluten-free pumpkin pie has all the classic pumpkin pie flavor without the guilt.

or1 (15 oz.) can pumpkin (not pumpkin pie filling)
or1 cup coconut milk
or1/3 cup maple syrup
or2 tablespoons brown sugar
or1 tablespoon pumpkin pie spice
or3 tablespoons organic corn starch
or1/2 teaspoon sea salt
or1 teaspoon pure vanilla extract
or1 Pie Crust of gluten Free Pie Crust (332 g)
Preheat the oven to 350 degrees F.
In a medium sized mixing bowl, whisk together the pumpkin, coconut milk, syrup, brown sugar, pumpkin pie spice, corn starch, salt, and vanilla until very smooth. Pour into the par-baked pie crust and carefully transfer to the oven. Bake for 35-45 minutes, until the pumpkin pie filling has set. Be sure to check half way through baking and cover the crust edges with foil or a crust shield if they are getting dark. It's okay if it still jiggles a bit, it sets while it cools overnight.
Remove from the oven and let the pie cool completely. Transfer to the refrigerator to set up over night. Serve chilled with dairy free whipped cream.
Nutritional information
Per 100 gPer Slice (120 g)% DRI
Energy272 kcal326 kcal16 %
Fat11 g14 g21 %
Fatty acids, total saturated9 g11 g54 %
Cholesterol0 mg0 mg0 %
Sodium189 mg227 mg9 %
Carbohydrate40 g48 g16 %
Sugars12 g15 gremove
Fiber2 g2 g8 %
Protein4 g4 gremove