#handcraftededibles ~ Special Diets: Dairy-Free, Soy-Free Pumpkin Pie

In an effort to make all of her holiday gifts this year, Camilla at Culinary Adventures with Camilla invited some of her favorite foodie bloggers to share recipes for hand-crated edibles. Over the course of the next twelve weeks, we'll be sharing recipes from homemade spice blends (last week's theme) to charcuterie trays and everything in between. Hope you'll follow along for inspiration. You can find out more information, including the schedule: here.

This week, we're sharing our favorite special diets creations. They might be gluten-free, dairy-free, nut-free, or sugar-free.

Today's recipes are all about special diets and holiday edibles - and what is more "holiday edible" then pumpkin pie? I have to say I was quite pleased with how this one came out. I thought the flavors were lovely, and the texture was pumpkin pie perfection. Creamy. Yumm.

I am all about the freshly grated nutmeg now that I have discovered it. I find it so much more flavorful and vibrant tasting. It works so well in a recipe like this where those fragrant spices are allowed to shine.

Serve this beautiful pie up with some vanilla ice cream of top with a dollop of (dairy free??) whipped cream to your liking and everyone will enjoy this perfect holiday treat. I know I will certainly be using this recipe again with Thanksgiving approaching.

Thanks to these gals and their Special Diets Creations!

Next week, check back for our recipes for giftable jarred mixes. Or check out our #handcraftededibles pinterest board.

Dairy-Free Soy-Free Pumpkin Pie on GoDairyFree

½ cup brown sugar, firmly packed
¼ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg or allspice
¼ teaspoon ground cloves
½ teaspoon salt
2 large eggs
1 15-ounce can pumpkin puree
1 teaspoon vanilla extract
1 cup regular canned coconut milk (I use the full-fat version)

  1. Preheat your oven to 425ºF.
  2. Combine the sugars, cinnamon, ginger, nutmeg, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
  3. Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
  4. Allow the pie to cool on a wire rack for 2 hours (this is important to allow pie to completely set). Serve or refrigerate until ready to serve.

Pie Crust IV By: Jan Bittner on allrecipes.com 

1/2 cup vegetable shortening
1 1/5 cups all-purpose flour
1/2 teaspoon salt
1/4 - 1/2 cup cold water
  1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add only as much water as needed to hold together, and mix lightly with a fork.
  2. Roll gently on a lightly floured surface to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan.  


  1. Looks lovely Rebekah. My thoughts and prayers are with you and Kent constantly.

  2. How perfect for those with a dairy restriction! I know so many people who would love this!

  3. Isn't that a beautiful pie! Nobody would know it was for a restricted diet. Yum!

  4. That looks like the perfect slice of pumpkin pie!

  5. What a perfect Autumn selection for this month's theme. Looks so tasty. Love the pumpkin theme for this month!


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