We are officially in holiday season mode! Halloween costumes are stored, candy has magically disappeared (taken to work, so they’re not in your house) and now we start thinking about the baking we want to do for Thanksgiving. When I first started my journey to reclaim my health and reverse my Hashimoto’s disease, I felt like all the things that I use to love to eat and bake with, where now taboo and needed to be taken out of my diet to give my body a chance to heal. Things like dairy, gluten, sugar. I mean– how can you possibly make anything good out of sawdust and spinach? To be perfectly honest, I went through a period of grieving over all the things I COULDN’T eat. I was mad, angry, that my body had let me down and actually turned against me. But as I began to feel better, get more energy, my hair started growing back, I lost weight, I moved from resentment to acceptance that this was how I needed to honor my body so that it could thrive!  Baking is one of the ways that I relax, I began experimenting in the kitchen at ways I could adapt a recipe so that I could enjoy it also without having to make 2 of everything! Ain’t nobody got time for that!! Since pumpkin pie is my absolute favorite pie, it became one of the first things I adapted to make it “Kelly friendly” ( I just made that up)  Feel free to use any dairy free alternative milks that work well for you, almond milk is just what I had on hand, but I think that coconut milk ( AROY-D is the brand I use) would be delicious because it is very creamy.

Kelly’s Delicious Dairy-free Pumpkin Pie

3 eggs

½ cup coconut sugar

1 ½ tsp cinnamon

½ tsp salt

½ tsp ginger

¼ tsp cloves

1 16oz. can pumpkin puree (or sweet potato or winter squash puree)

1 ½ cups almond milk

1 T. arrowroot (or GMO-free cornstarch)


Preheat oven to 425 degrees. In a large bowl cream eggs, sugar, and spices.  Whisk in pumpkin. Whisk the arrowroot in with the milk and add to pumpkin mixture. Pour into  gluten free pie shell (or if you just want the custard pour into a greased Pyrex dish) Bake 15 minutes at 425, lower heat to 350 degrees and cook an additional 45 minutes or until pie is set. Chill before serving. Enjoy!

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