Having a holiday recipe you can rely on is a serious stress-reliever this time of year. From the seating arrangements at the Thanksgiving table to the crazy check-out lines at the grocery store, the last thing you need to worry about is trying out a new dish. This Is Us star Mandy Moore found success in a gluten-free pumpkin pie, and we have a feeling it might become your new go-to, as well.
Moore, who is gluten-free herself, made the pumpkin pie from blogger Sweet Laurel for the first time last Thanksgiving. She’s planning to make it again this year for Friendsgiving, which she is co-hosting with her soon to be mother-in-law.
“I’m gluten free, so I’d say to be sure to offer options so people can still enjoy traditional dishes,” Moore said. “I am such a sweets person, and I make a delicious gluten-free pumpkin pie that everyone can enjoy.”
When hosting, Moore keeps costs down by using an American Express Blue Cash Everyday Card, which earns her cash back on groceries.
You can find the recipe below. For tips on making pumpkin pie, check out our how-to video.
For the crust:
2 cups almond or hazelnut flour
1/2 teaspoon Himalayan pink salt
2 tablespoons coconut oil
For the filling:
1 3/4 cups pumpkin puree
½ cup coconut milk or almond milk
1/3 cup 100% maple syrup
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice (or a mixture of ground nutmeg, cloves, allspice, and ginger)
1 teaspoon vanilla extract
A pinch of Himalayan pink salt
To prepare pie crust:
Preheat oven to 350 F. Stir dry ingredients together in a bowl, then slowly stir in coconut oil and egg. Stir to combine. If more moisture is needed, add a bit more oil. Press into the bottom of a pie or tart pan.
To prepare filling:
Preheat the oven to 350 F. Using a hand mixer or stand mixer, blend the pumpkin puree and eggs. Slowly add in coconut or almond milk, maple syrup, cinnamon, pumpkin pie spice, vanilla extract, and salt.
Pour into prepared pie crust. Shield the edges of the pie crust with strips of foil. Bake for 30 minutes, then remove the foil strips and continue to bake until the center of the pie is firm, about 15-20 more minutes.
Allow to cool, then place in refrigerator to set overnight, or enjoy warm! Serve with whipped cream.