Since learning about my dairy allergy and gluten intolerance earlier in the year, I worried how I would handle the holidays. Thanksgiving and Christmas often produce some of the best food-centered celebrations, but most of my favorite recipes contained wheat, butter, or cheese.
On a whim, I decided to do a little research to see if I could make a quick and easy pumpkin pie for a work luncheon. I found several items that met my requirements, and it produced a pie that took under 15 minutes to make! The best part? It was devoured by my coworkers! To my surprise, no one cared that it was gluten free and dairy free. (Some folks are apprehensive to try gluten free/dairy free foods because they’re afraid the taste is compromised.) In this case, apparently the subtleness of the ingredients enhanced the flavor and the pie was a hit!
So I’m sure you’re asking, “Jenn… just what is in this pie?” Well, I’m getting ready to tell you, but I first wanted to disclose that I was not paid to endorse any of the following brands. These just happen to be the brands that are found in my local grocery store.
Mi-Del Gluten Free Graham Style Pie Crust
Organic Pumpkin (15oz can)
Jell-o Pumpkin Spice Instant Pudding & Pie Filling (3.4 oz)
So Delicious Dairy Free CoCo Whip Coconut Whipped Topping (8-9oz container)
*Kinnikinnick Foods Gluten Free S’moreables
*Pumpkin Pie Spice
Note – You will want to thaw the frozen whipped topping in the refrigerator at least 4 hours before preparing this pie.
Open the pie crust and set it aside.
Open the can of pumpkin and pour it into a mixing bowl.
Open the packet of pudding and add it to the pumpkin. Stir together well.
Open the whipped topping and add to the pumpkin mixture. Fold together until everything is fully incorporated.
Add the mixture to the pie crust. Refrigerate for 1 hour or until ready to serve.
*Garnish with S’moreables (I grated some over the top of the pie) and spice.
That is it!! It seems too simple, doesn’t it? But it is completely fool proof! There is just enough spice in the pudding to compliment the pumpkin flavor, but the hint of coconut from the whipped topping gives the pie a little something extra.
I have had many requests to make this pie again, that I have now deemed it “infamous”! haha Since the Pumpkin Spice pudding is a seasonal product, I made a few of the pies with Sugar Free Fat Free Vanilla pudding as a substitution. I then added in approximately 2 teaspoons of Pumpkin Pie Spice to the mixture. The results were the same as if I had used the Pumpkin Spice pudding.
I hope that you will give this gluten free/dairy free pumpkin pie alternative a try. If you do, please comment below! I’d love to hear from you. Enjoy!
[Photos to come.]