Gluten-Free and Dairy-Free Honey Custard Pumpkin Pie Squares

As Thanksgiving rapidly approaches, it brings with it a selection of dishes that are traditionally served at most holiday tables. The soothing smells and tastes bring with them fond memories of past holidays and thoughts of cozy kitchens. Yet often for those with food allergies, the holiday season can be a time of frustration and stress complicated by the inability to enjoy common holiday classics they once loved so much.

This versatile recipe can be made using fresh cooked squash or pumpkin from your garden or canned store-bought pumpkin. Other highlights include being crust-less making it gluten free (and great for when all your other holiday baking has completely emptied your gluten-free flour stash!) It also uses honey instead of sugar and is dairy free as well. The eggs give it a nice added touch of extra protein, making this pie one you can truly indulge in without the guilt! Simple to whip up and loaded with all the flavor and abundant taste you would expect in a delicious piece of traditional pumpkin pie. Top with the added bonus of leaving almost no dirty dishes behind making it a win-win for the holiday season!

Ingredients:
2 16-ounce cans of pumpkin OR 4 cups of fresh cooked squash or pumpkin. (If using fresh cooked pumpkin or squash be sure to blend till smooth before using to insure no clumps in your finished pie.)
1 cup honey
2 teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
7 eggs
2 1/3 cups almond milk

Preheat oven to 375° F

Start by stirring together the pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves.

This started out a little more photogenic, but my preschooler couldn’t wait to help stir. 🙂

Add in eggs, and mix in well. If you find it easier, feel free to pre-whisk your eggs in a separate dish before adding to pumpkin mixture. Nobody likes a chunk of unmixed cooked egg-white in their pie. 😉

Carefully stir in the milk till well blended being careful not to splash. I find a whisk works well for this step.

Pour into a ungreased 9 x 13 inch baking dish.

Carefully place on the middle oven rack and bake at 375°F for around 1 hour and 15 minutes or until the pie is set and a knife inserted comes out clean.

The custard will start to pull away from pan edges and brown slightly.

This pumpkin custard is best left to completely cool before serving. Serve plain or topped with a dairy free whipped topping of your choice.

Have a Safe and Happy Holiday Season, the Homesteading Hen

What’s your favorite classic holiday dish? Leave us a comment below, we love to hear from our readers!