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Holiday Pumpkin Pie with 3 pie crust options

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Pick your Crust, whip pumpkin pie filler together – BAKE!

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Holiday Pumpkin Pie with 3 pie crust options! Two options this easy pumpkin pie or vegan pumpkin pie here.  This is one crust pumpkin pie. You’ve got this! Choose your crust – 2 gluten free crusts: Gluten-free Pecan Pie Crust or Homemade Gluten-free Pie Crust or Spelt Pie Crust (gluten – or use whole wheat flour) or buy your crust.  You can also make the crust a day or more earlier (freeze upto a month). 

I love celebrating Thanksgiving twice a year, mid-October for Canadian Thanksgiving and late November for USA. To me, pumpkin pie is Thanksgiving must. Thanksgiving is so great – give thanks and be grateful and celebrate with family and friends. 

This year for Canadian Thanksgiving, my cousin Christa and her husband Jeff visited. So much fun, we went to Big B’s Delicious Orchards for Ciderfest days and did some hikes in the Rocky Mountains.  And a Surprise – they gifted me with an airfryer so Lively Life  airfryer recipes to coming soon.

Enjoy the best holiday of the year with this pumpkin pie!  

FIRST OFF 

Pick your crust! Step 1 below. 

Which diet is this Holiday Pumpkin Pie with 3 pie crust options with 3 pie crust options suitable for?

Vegan – Yes – use maple syrup for sweetness instead of honey.

Gluten-free – Yes – depends on crust you pick.

Dairy-free – Use Earth Balance Butter or coconut oil to substitute for butter

Egg – no. Refer to Grateful Pumpkin Pie recipe for no eggs.

Nut-free – Depends which pie crust you pick!

Paleo and Keto friendly

Quick to make!

ENJOY!

How to store Holiday Pumpkin Pie with 3 pie crust options:

Store pie after baked at room temperature with a towel for 3 days, depending on temperature of room. If warm, put it in the fridge with towel or saran wrap or other cover for up to 5 days.

Pumpkin Pie Pumpkin
Cut pumpkin in half and cook like squash or like this in slices with water, covered and added cinnamon.
Pick pie crust – Spelt Crust (gluten) or Gluten -free or Pecan gluten-free crusts (Bake for 0-5 min) – This is Pecan Pie Crust
Pumpkin puree, 2 eggs, alternative milk, maple syrup, spices and vanilla (optional)
Mixed pumpkin goodness.
Put in Shell.
Baked Pumpkin Pie!

Pair this with:

Desserts it goes with

As a dessert with a meal:

How to make this Holiday Pumpkin Pie with 3 pie crust options with 3 pie crust options fool proof?

Cook the crust for less time – about 5 min for Gluten-free pie crust or 0 min for the spelt pie crust.

Holiday Pumpkin Pie – perfect for the season

ADDITIONAL PIE RECIPES BY LIVELY LIFE

Easy Apple Pie – 1 crust – with 3 pie crust options
Healthy Treats!: Rhubarb / Berry Custard Pie!

Subscribe for Lively Life’s Youtube for more Healthy Eats, Healthy Treats! Ideas.

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YUMMLY Button below – to add this to your YUMMLY recipe app.

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Step 1: PICK one of these Gluten-Free Pie Crust:

Gluten-Free Pecan Pie Crust
Homemade Gluten-Free Pie Crust
Spelt Pie Crust (more protein, less gluten then wheat)

Step 2 – Slice Pumpkin Pie pumpkin into two halves or slices and bake. Then make Pumpkin puree pie filler.

Holiday Pumpkin Pie with 3 pie crust options

Lively Life
This Holiday Pumpkin Pie! is so easy and delicious! Enjoy!
You can make the Pumpkin puree (or canned pumpkin) and make crust day or two before. Pumpkin Pie only takes 10 min to make then bake for 45 min.
This Pumpkin pie uses eggs and alternative milk, lots of spices! Maple syrup and optional vanilla.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Puree from pumpkin pie and slowest crust – spelt pie crust gives this longest time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine Breakfast, Dessert
Servings 1 pie

Ingredients
  

Make or buy pie crust first. There are three options above this recipe.

Make Pumpkin Puree bake at 375oF (190oC) for 40 to 55 min or canned pumpkin.

  • 2 cups puree pumpkin from pumpkin pie (baked at
  • 1/4 cup maple syrup or honey
  • 2 eggs beaten
  • 1 cup alternative milk or coconut milk
  • 2 tsp vanilla optional

Spices

  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 tsp cinnamon
  • 1/2 tsp all spices (optional)
  • 1/2 tsp nutmeg (optional)
  • 1/2 tsp sea salt or himalayan salt

Instructions
 

  • Prebake shell for 0 (Spelt pie crust) to 5 min prior. (Note I baked it 10 min, bake for 5 min instead.)
  • PUMPKIN PUREE – Half pumpkin or cut in slices. Place pumpkin in a baking dish with lid and fill the bottom with 1/4 inch of water, bake for 40-55 min till pumpkin is tender (test with fork). Take off the skin with a butter knife. You can puree it in a food processor or heavy duty blender.
  • Mix all the ingredients together for the puree.
  • Place in Shell. and bake at 375oF for 15 min then 350 for 30min.
Keyword pumpkin, pumpkin pie

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