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Straight To the Pint: Pumpkin Pie

Updated: 4 days ago

V + GF Cooking with Kula!

Hi there! It’s Breann, Kula's Communications and Events Manager. And while I like my job making tiktoks and coordinating event logistics, I LOVE to bake - especially during the holidays! Some of my fondest holiday memories were spent over the mixing bowl helping my grandma make sugar cookies!


Today, I'm so excited to share this allergy friendly, pumpkin pie recipe! It is dairy-free, soy-free, gluten-free, vegan...and of course so *freaking* delicious. This recipe calls for gluten-free waffle cones to make the crust, but you could always substitute gluten-free graham crackers (we love Schar's Gluten-Free HoneyGrahms and Kinnikinnick Smoreables Graham Style Crackers - both found at Bristol Farms)


We always have a limited amount of pre-made pumpkin pies at our storefront if you don't have the time or desire to bake. (Insider ice cream tip: top your warm pumpkin pie with a couple scoops of our Holiday Eggnog ice cream for the dreamiest holiday combo. You won't be sorry.)


Here’s what you’ll need to begin:

For the crust:

  • ¾ cup of gluten-free graham crackers or waffle cones, crushed to crumbs (approx. 3 waffle cones)

  • 3 tablespoons butter (melted)

  • 1 teaspoon cinnamon

  • 1 tablespoon cane sugar

For the filling:

  • 1 (16 oz.) can of pumpkin puree

  • 2 tablespoons of cane sugar

  • 2 tablespoons of brown sugar

  • 2 tablespoons of pumpkin spice

  • 1 cup of coconut cream

  • 1 tablespoon of cornstarch

  • ⅛ teaspoon of salt


Mmmm... that golden brown looks divine 🤩


Directions:
  • Preheat oven to 300°

  • Crush graham crackers or waffle cones to a fine crumb

  • Mix melted butter, sugar, and cinnamon into the crushed pie crust mixture and press into pie tin

  • Bake at 300° for 7 minutes, take crust out of oven and turn the oven temperature up to 325°

  • While the crust is cooling down, in a bowl combine the wet ingredients: pumpkin puree and coconut cream.

  • In another bowl, combine dry ingredients: corn starch, sugar, pumpkin spice, and salt

  • Mix wet and dry ingredients together.

  • Pour mixture into pie crust and bake at 325° for 18-23 minutes or until golden brown.

  • Share with all of your family and friends (with a double scoop of Kula!)


 

I would LOVE to see all of your iterations of pumpkin pie! Please send pictures, recipe feedback, or questions! You can DM our Instagram (@kulaicecream) or email me at breann@kulaicecream.com


Happy baking and Happy Holidays!



XOXO, Breann





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