Gluten-free and Dairy-free pumpkin pie

This Gluten-free and Dairy-free pumpkin pie is packed with flavor that is the ideal pie for the season and happens to be totally gluten-free and dairy-free.

I love Pumpkin pie but when you buy it is loaded with processed products, sugars, and often dairy. So I made this quick and easy gut-friendly pie without the mystery ingredients.

Ingredients for Pumpkin cake

Here’s what you need for this Pumpkin Pie

1. Pumpkin Puree: Make sure if you buy the can store that says puree, not pumpkin filling it is totally different. I used an organic can. You can also bake your own and use the rest for the Pumpkin Spice Chai Latte recipe.
2. Coconut Sugar: I use coconut sugar because coconut sugar has a lower glycemic index (35) than white sugar (60 to 65), meaning it doesn’t spike your blood glucose and insulin-like table sugar does. Keep in mind if you replace it for cane sugar is sweeter than coconut sugar.
3. Coconut Oil: I use coconut oil as a substitute for butter since it is dairy-free, you can use avocado oil because it is plant-based and often doesn’t change the way the recipe tastes, but I prefer coconut oil for this recipe.
4. Vanilla: Most of my baking has vanilla which is my favorite flavor. It adds that sweet taste to recipes. Some people will substitute vanilla for maple syrup. it has the same sweet aroma, and it does a pretty good job of mimicking vanilla. But since we already are adding coconut sugar to the recipe I will stick with the vanilla extract. The extract is the most common form of vanilla, but you may also see it sold in powdered form, as a paste, or as the beans themselves. If using the powder, you will only need about 1/2 teaspoon for every 1 teaspoon of extract. The paste is roughly equivalent to the extract in terms of flavoring, so substitute in a 1:1 ratio. (Be sure to read the label on the paste or powder, as some brands may vary in concentration.) One vanilla bean, split open lengthwise and scraped off its seeds, equals about 1 tablespoon of extract.
5. Almond Flour: I use almond flour since it is my to-go flour for my baking Health-wise, almond flour is a good bang for your buck and the ideal alternative for a gluten-free diet. This flour is high in protein (21% by weight), manganese, vitamin E, and monounsaturated fats, low in carbohydrates, and contains fiber.
6. Tapioca Flour: It is obtained from the cassava root. It is gluten-free and thickens for those with gluten sensitivity. It is different from arrowroot flour which is flavorless it is made from the Maranta arundinacea plant. It is very similar to tapioca flour and may substitute in a 1:1 ratio for most dishes. it’s a great tapioca flour substitute if you’re using it as a thickening agent. You only need to use half the amount of cornstarch in place of any tapioca flour called for in a recipe (cornstarch is a stronger thickener).
7. Baking Soda: baking powder and baking soda are not the same or interchangeable. Baking soda is 100 percent sodium bicarbonate, whereas baking powder also contains an acid cream of tartar and cornstarch. Baking soda is a raising agent that contains more acidic ingredients than cocoa powder.
8. Pumpkin Spice: I make my own pumpkin spice for freshness and flavor differences, but you can get a fresh one already made. These are the ingredients in the Pumpkin Pie Spice is a combination of those yummy “warm” spices that we all reach for in our fall for baking. Cinnamon, nutmeg, cloves, allspice, and ginger -that’s it!
9. Cinnamon: I used cinnamon in all of my food. it is one of the oldest known spices, it adds a warm, distinctive flavor to sweet and savory dishes. It is a bittersweet flavor and a part of the flavor, it also may be desirable to give a baked product high cinnamon coloring besides the flavor and enhance the sweetness and keep blood glucose levels in check.
10. Walnuts: They have a mild, buttery flavor that makes them perfect for baking into cooking and cakes. It is one of the nuts that have a high oil content, so they tend to toast much faster than other varieties of nuts, because of this, it’s best to use raw them raw to prevent them from burning during the baking process

Gluten-free and Dairy-free pumpkin pie

Recipe by Glennys Marquez

Servings

1

loaf

Prep time

1

hour 

Ingredients

• For the bread:

• ½ cup unsweetened pumpkin puree

• 1 large egg at room temperature

• 1/3 coconut sugar

• 1 tablespoon coconut oil

• ½ teaspoon vanilla

• 1 cup of almond flour

• ¼ cup tapioca flour

• ½ teaspoon baking soda

• 1 tablespoon pumpkin spice

• 1 teaspoon of cinnamon

• pinch of pink salt

• 2 tablespoons toasted walnuts

• For the topping:

• 1/3 cup almond flour

• 2 tablespoons coconut sugar

• 2 tablespoons coconut oil

• 2 teaspoons pumpkin spice

• ¼ cup chopped walnuts

• pinch of pink salt

PROCESS

• Preheat the oven to 180 C. Prepare a tray and a rectangular mold with parchment paper sticking out for easy removal.
• Introduce in a large bowl introduce the liquid ingredients: pumpkin puree, egg, coconut sugar, coconut oil, and vanilla. Mix well.
• In another bowl, introduce the dry ingredients: almond flour, tapioca, baking soda, pumpkin spice, cinnamon, and salt. Mix very well and remove all the balls.
• Introduce the liquid ingredients to the dry mixture and with enveloping movements, combine well. Add the walnuts. Take your dough to the mold.
• Finally, in a small bowl mix the topping ingredients and add them to the dough.
• Transfer the cake to the tray and bake for 40 to 45 minutes, until a toothpick comes out clean and the topping is golden.

More Gluten-free and Dairy-free recipes

• No-Bake-Lemon Cake
• Coconut Energy Balls
• Pumpkin Spice Chai Latte
• Healthy Homemade Fudge

If you make this pumpkin Cake be sure to let me know what you think with a comment below!

Try this recipe at home, share your photos on the stories, and tag us @gmarquezfitness

Enjoy it!

Xx!