Product Review: Raised Gluten Free Pumpkin Pie

Natural Factor
Taste Factor
Fullness Factor
Overall Rating
Macros (per serving):
Total Fat: 4g / Total Carbs: 13g / Protein: 2g

Good with: A cup of coffee

Other Flavors: Chocolate Creamless Pie, Lemon Meringue-Less Pie, Humboldt Mud Pie

Why We Love It: This no-bake pumpkin pie tastes pretty similar to the real thing, but without the gluten and dairy. It also doesn’t contain eggs so depending on your definition of vegan (it does contain honey), it could be vegan as well. The tofu-based filling is pretty dense and the flavor of the spices is strong. We liked it. The graham cracker crust kind of blends in to the filling, and although it definitely has a distinct texture of being more dense and a little bit chalky, it’s not that crispy flaky crust that some “regular” pies come with. Overall a good alternative if you can’t have gluten, dairy, eggs or peanuts.

Meet the Makers: Based in the Eureka, CA, Natural Decadence, the home of Raised Gluten Free, was founded by Rosa Dixon and Milia Lando, two moms passionate about providing delicious treats for families with food restrictions. It all started when Rosa, then a caterer specializing in French pastries and desserts, discovered (after a long arduous process) that her 15-month old daughter was celiac and so had to make drastic changes to the family’s diet and her line of work. At around the same time, Milia, who had been in the health & wellness business for years, was diagnosed with adult-onset food allergies and had to cut dairy, egg and nuts out of her diet. Together, they decided to put Rosa’s background in pastry-making to use making allergy-friendly artisan desserts and Raised Gluten Free was born! Today, they make a variety of pies, cookies, graham crackers and shortbread.

Fun Fact: Rosa and Milia’s first pies were a hit in their hometown of Humboldt and caught the attention of their local Whole Foods buyer. A year later, they were in natural grocers all along the west coast and northwest!





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