Gluten Free, Dairy Free Pumpkin Pie Recipe

My husband eats mostly dairy free and I eat mostly gluten free so it has been a challenge to find dessert recipes that accommodate both of our diets as well as taste good!  I modified this Killer Pumpkin Pie to be dairy free and gluten free and to use some of the more common ingredients that I have in my pantry.  The only challenge was, the recipe says that you can crimp the crust but my crust was not pliable enough for that.  However, I was pleasantly surprised to find that the crust did hold its shape and structure very well as I sliced the pie.  Usually my gluten free crusts fall apart when I serve them.  

The verdict on the flavor:  Everyone in the family loved it and couldn’t tell it was dairy-free and gluten-free.  The only comment from my daughter was that the crust had a slightly funny flavor to it.  That may have been the grapeseed oil, so you could try it with vegetable oil or canola oil.  I will also add more sugar to the crust next time I make it.  

I topped the pie with homemade coconut whipped cream.  The verdict is still out on that!  

Tell me if you enjoy the gluten free, dairy free pumpkin pie!

Yield: 6

Gluten Free, Dairy Free Pumpkin Pie

Gluten Free, Dairy Free Pumpkin Pie
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

Ingredients

For Crust

  • 1 1/2 cups of gluten free all purpose flour
  • 3 t white sugar
  • 1 t salt
  • 1/2 grapeseed oil
  • 2 T unsweetened, vanilla almond milk
  • 1 egg, slightly beaten

For Filling

  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 (15 oz) can of pumpkin puree
  • 2 t ground cinnamon
  • 1/2 t salt
  • 1/2 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1 T grapeseed oil
  • 1 cup unsweetened vanilla almond milk
  • 2 large eggs
  • 1 t vanilla

Instructions

  1. Preheat oven to 425 degrees.
  2. Whisk together flour, salt and sugar in a 9" pie pan. Pour the oil, almond milk and egg in to the center. Mix well with a fork and form to the pan as the dough forms.
  3. In a medium bowl, mix the sugars, cinnamon, salt, ginger, nutmeg, and cloves.
  4. In a separate medium bowl, whisk the pumpkin puree, oil, eggs, vanilla, and almond milk until blended. Add the pumpkin mix to the dry ingredients and stir until blended. Pour in to the prepared crust and place in the oven.
  5. Bake for 15 minutes. Reduce temperature to 350 degrees F and back for 40 to 50 minutes more (this may be 10 to 20 minutes longer at high altitude). It is done when a knife

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