Get ready to eat like a Kardashian. We've got the recipe for the gluten- and dairy-free dessert the famous family will be eating this Thanksgiving

By Kylie Gilbert
Updated: November 11, 2016

Out of all the Kardashian sisters, Kourtney easily takes the prize for health and wellness junkie. As any true KUWTK fan will know, Kourt (and her kids) follow an organic, gluten-free, and dairy-free diet. The world has long been fascinated with figuring out her every food move, including her go-to salad order, what she eats before and after a workout (here, an R.D. weighs in on whether you should copy her), and all her weird health obsessions, from liquid probiotic drinks, to clarified butter-a.k.a. ghee, to yes, her placenta.

Well, thanks to new recipes on her app and website, you can also find out how she eats for Thanksgiving, too. While each of the dishes she's shared-including a non-dairy creamed spinach and Kris' sweet potato soufflé-are relatively healthy, we can report that she still eats you know, normal Thanksgiving food-and that includes pumpkin pie. But since this is Kourtney we're talking about, her crust calls for organic vegan butter and gluten-free flour, and she swaps out the traditional condensed milk for coconut cream in her pumpkin filling. Still, the recipe doesn't stray too far from the pumpkin pie you know and love if you feel like giving the Kourt version a try for your own Thanksgiving meal.

Prep Time: 10 minutes

Cook Time: 75 minutes

Total Time: 85 minutes

Serves: 6 to 8

Ingredients

Crust:

  • 12 tablespoons cold organic vegan butter
  • 1/3 cup organic vegetable shortening
  • 3 cups gluten-free flour
  • 1 teaspoon kosher salt
  • 4 to 8 tablespoons ice water

Filling:

  • 1 15-ounce can of organic pumpkin purée
  • 3 eggs, beaten
  • 1/2 cup coconut cream
  • 1/2 cup packed dark brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1 dash of sea salt

Instructions

For crust:

1. With pastry cutter, blend butter, shortening, flour, and salt until mealy.

2. Add 4 tablespoons ice water; work with hands until dough comes together. Add more water if necessary.

3. Roll out crust to 1/4-inch thickness. Carefully lay in a 9-inch pie tin. Trim edges, leaving about 1/4 inch around to fold up to create the edge.

4. If desired, use a cookie cutter to make leaf-motif trim out of leftover dough from the perimeter of crust.

5. Prebake crust for 15 minutes, topped with aluminum foil.

For filling:

1. Preheat oven to 375°F.

2. Combine all filling ingredients in mixing bowl and stir until well blended.

3. Pour into prebaked crust in pie tin. Bake for 50 to 60 minutes or until pumpkin custard is set.

4. Let cool completely before serving.

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