For the past several birthdays, it has become a tradition that I always ask for a pumpkin pie to celebrate instead of the traditional birthday cake just because it’s that time of year to get them…and I love me some pumpkin pie.

So today is no different.

I bring to you a Thanksgiving Pumpkin Pie that is gluten, egg and dairy-free…but for me, this is my birthday cake. Happy 34th to me :)

Mini Pumpkin Pie Recipe

Gluten, egg, soy, and dairy-free

Makes 4 individual pies

INGREDIENTS:

  • 1 can pumpkin
  • ½ c. cashews (soaked 1 hour)
  • ½ c. rice milk (plus more for blending)
  • 1 tsp cinnamon
  • Pinch nutmeg
  • 3 Tb brown sugar
  • 1 tsp cornstarch
  • My gf crust (use ½ batch)

DIRECTIONS:

  1. Preheat the oven at 350 degrees.
  2. Prepare gluten-free crust as recipe suggests.
  3. Line 4 individual mini pie pans with crust. If the crust begins to tear, no worries, it is easy to press back together with your hands.
  4. In a blender, mix cashews and milk until smooth.
  5. Add pumpkin, sugar, cornstarch, and spices and blend. If you are having troubles getting it to blend, use more non-dairy milk by the tablespoon-full just until it begins to nicely blend.
  6. Pour filling into each pie pan.
  7. Bake for 25-30 min.