Dairy & Gluten Free Pumpkin Pie

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Easy to make Thanksgiving Pumpkin Pie! We're crafting a luscious Dairy-Free, Gluten-Free Pumpkin Pie using the magic of the #BlendJet blender. Who said indulgence can't be easy? We opted for a hassle-free store-bought crust, making every slice a breeze.

1 serving

(35 oz)

Dairy & Gluten Free Pumpkin Pie

share on

Easy to make Thanksgiving Pumpkin Pie! We're crafting a luscious Dairy-Free, Gluten-Free Pumpkin Pie using the magic of the #BlendJet blender. Who said indulgence can't be easy? We opted for a hassle-free store-bought crust, making every slice a breeze.

1 serving

(35 oz)

share on

INGREDIENTS

  • pumpkin puree

    1 cups

  • full fat coconut milk

    3/4 cup

  • coconut sugar

    1/2 cup

  • arrowroot powder

    1/4 cup and 1 Tbsp cup

  • Maple Syrup

    1/4 cup

  • vanilla extract

    1 tsp

  • pumpkin spice

    2 tsp

  • cinnamon

    1/2 tsp

  • salt

    1/2 tsp

    • 1 serving 35 oz

    Ingredients copied to clipboard

    Instructions

    1. Blend all pie filling ingredients in your BlendJet
    2. Pour into pie dish lined with crust and bake at 350 degrees for 55 minutes
    3. Chill in the fridge for 3 hours or overnight before eating and enjoy!
    recipe image

    Nutrition

    1663

    calories

    38g

    fat

    338

    carbs

    10g

    proteins

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