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Pumpkin Pie

Crust Ingredients (gluten free):

1 package of vanilla drink mix

1 egg yolk

1 tsp grape seed oil

1 tbsp of milk or water.

Combine all ingredients in a small bowl, the batter will be thick and hard to mix, keep working until all powder is dissolved. Wrap tight and chill in fridge. When ready to use roll out thin between 2 pieces of parchment paper. Place pie dough into a 6-inch plate and fill with chosen pie recipe.

Pancake Crust Ingredients:

1 package of plain pancake mix

Prepare plain pancake with 4 tbsp of water and blend well. Make a 7-8-inch thin pancake in a skillet, but do not overcook. While still soft and warm, place in a 6-inch pie plate. Continue with chosen pie recipe.

Pumpkin Pie Filling:

1 beaten egg

¼ cup sugar free maple syrup

1 tsp pumpkin pie spice

1 tsp of melted sugar free orange marmalade (optional but good)

½ cup of rutabaga puree

1 packet vanilla drink mix powder.

Beat together all ingredients until smooth, then pour into pie crust of choice.

Bake at 325 degrees for 45 min. Let cool completely and drizzle with a little sugar free maple syrup.Pie filling is delicious baked on its own if you prefer a crustless version.

Rutabaga Puree:

Peel and cube rutabaga, cover with water and a pinch of salt and boil until tender (approx. 30-40 min). Drain and let cool completely. Whip the rutabaga until you have a puree. Let rest and drain off any additional liquid.

For easy recipe measuring, start with an equal measured amount of raw diced rutabaga. Once cooked and pureed, you still divide into 4 equal servings of what you have to = 4 – ½ cup servings.

Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at:

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