First a HUGE thank you to Karina at Gluten Free Goddess. She may have singlehandedly made my son's first wheat and dairy free Thanksgiving a success! Let's face it, when you're 6 it's all about the pie. You do not care how long your Momma slaved over the turkey, you want your pie. And when you can no longer eat Mrs. Smith's without running the risk of an ear or sinus infection you do not care, you still want your pie.
Enter Karina and one of the simplest pie recipes I've ever used, vegan gluten free pumpkin pie!
I'll save you from reading all the nitty gritty details, because really you should go over to Karina's website and look around, prepare to be inspired, she's an amazing cook and quite the entertaining blogger, but I will say that this recipe took about 5 minutes to prepare and involved only two kitchen items, three if you count the oven. I needed my food processor and a glass pie plate, well and measuring spoons but really, who counts those? In the interest of full disclosure, I used coconut milk, full fat, and I did not have bourbon vanilla so I used my regular old vanilla.
Paulo gave the pie 10 thumbs up, he was a very happy child on Thanksgiving night!