Gluten Free Dairy Free Pumpkin Pie recipe

Originally posted November 3, 2014

If you have had any trouble making a dairy-free pumpkin pie, I’m here to help. The hardest part to me, though, is the gluten-free dairy-free crust. That recipe is here.

Converting my original pumpkin pie recipe to dairy-free took some testing but I feel like this is a great option. I think a canned coconut milk is best as it is thick. I usually put the unopened can into hot water in a pot for 5 to 10 minutes then shake it. This helps to mix the fat and the coconut water. You might want to use more gluten-free flour or starch if you use a thinner milk.

Some other advice is to taste the filling before the eggs are added. That way if you want a sweeter filling or more spices, you can taste it without worries. Here’s to fall and one of my favorite desserts!

Gluten-free Dairy-free Pumpkin Pie

Yield: one 9″ deep dish pie

• 1 9″ gluten-free dairy-free pie crust recipe (save extra pie crust or use to make leaves)

Tip: If you have leftover crust, roll out between plastic wrap, place on a baking sheet lined with parchment, and make designs like leaves or pumpkins. Brush with egg wash and sprinkle with sugar. This can be used as a decoration on top or even as a little cookie. This tray can go in the same oven as the pie, assuming you have room, for about 10 minutes or until golden brown.

• 1 15 ounce can pumpkin puree (not pumpkin pie filling)
• ⅔ cup full fat coconut milk, mixed well or almond milk (the thicker the milk, the better)
• 1 ½ tablespoons Amy’s Gluten-Free Flour Blend or cornstarch
• ½ – ¾ cup brown sugar or cane sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• ½ teaspoon kosher salt
• ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• ¼ teaspoon cloves

• 3 eggs (beat and reserve 1 teaspoon/5 gm of egg for the egg wash)
• Egg wash: 1 teaspoon egg mixed with 1 teaspoon milk substitute or water, lightly beaten
• White sugar

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1. Preheat oven to 425°F for at least 30 minutes before the pie is ready to go into the oven. Roll the dough and press into the pan. Put the pie crust in the fridge while the oven heats up.
2. About 5 minutes before the oven is ready, mix the pumpkin puree with the sugar, vanilla, cinnamon, salt, ginger, nutmeg, and cloves. Taste and adjust spices and/or sugar.
3. Beat eggs in a separate bowl and reserve one teaspoon or more for the egg wash in a separate small bowl.
4. Add the teaspoon of milk to the teaspoon of egg and mix. Brush the egg wash on the edges of the pie crust. Sprinkle some sugar on the edges if you like a sweeter crust.
5. Add the remaining egg to the pumpkin mixture. Pour into the pie crust.
6. You can place the pie on a baking sheet to prevent spills or crumbs from going into the oven. Place pie in the oven.
7. Bake 15 minutes, then reduce oven temperature to 350°F and continue baking 35-40 minutes until knife inserted in center comes out clean. If the crust browns too quickly, place foil around the edges of the crust
8. One the pies are baking, keep an eye on the crust. You may need to line the crust with foil halfway through the baking process if it starts to get too brown.
9. The pie is done when a knife inserted in the center comes out mostly clean. Let the pies cool at least an hour before cutting or before putting into the fridge. The pie crust is delicate but delicious so if it breaks off, just place it on the plate.
10. Cool before eating. Crust might be crumbly so cut with care. Serve with coconut whipped cream.

Coconut Whipped Cream recipe

• One 15-ounce can full-fat coconut milk
• 2 – 3 teaspoons sugar or other natural sweetener
• 1 teaspoon vanilla or more to taste
• Optional: a few sprinkles of ground cinnamon

1. Place can of coconut milk in the refrigerator for at least 3 hours; overnight is optimal. Or use coconut cream (the thick stuff).
2. Open the can of coconut milk. There will be a solid layer on top of coconut fat. Scoop this out and place in a large bowl or a bowl of a stand mixer. Do not include the liquid (you can drink this or use it in a smoothie). Drain any additional liquid from the bowl.
3. Turn the stand mixer fitted with the whisk attachment or a hand held mixer to high speed and whip the coconut cream for a few minutes or until it is light and soft. If it’s too stiff, add a small amount of the reserved coconut water what was in the can.
4. Add in sugar and vanilla (and cinnamon if using). Turn the mixer back on to medium high and continue whipping until stiff. Taste and adjust if necessary.
5. Use this as a topping for the pie when ready to serve.