Dairy free Pumpkin Pie

Kylie Matechukdessert, Nutrition, RecipesLeave a Comment

The yummiest Dairy and Gluten free pumpkin pie you will ever eat! Feel free to take any substitutions! Easy peasy you won’t want to eat store-bought again!

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Dairy & Gluten free Pumpkin Pie
Decadent pumpkin pie perfect for anyone with food senstivities
Course dessert
Servings
Ingredients
Pumpkin Pie filling
  • 2 eggs 2 eggs, whisked (vegans can sub 2 1/2 tbsp cornstarch or arrowroot powder instead)
  • 1 15oz can organic pumpkin puree
  • 3/4 cup Maple syrup Can sub with raw honey, coconut sugar or agave
  • 1/2 tsp course sea salt
  • 2 tsp pumpkin pie spice (Epicure has a really good one, but basically cinnamon, nutmeg, ginger and cloves are your go-to fall spices!)
  • 1 12oz can Coconut milk (use just the thick creamed part for a heavier type filling, or mix the whole can to have a lighter option) I also have used almond milk with a tbsp of coconut oil
Crust
  • 1 1/3 cup flour brown rice flour (Bobs Red mill is my fave brand) and is gluten free. But use any flour you wish! I've also ground gluten free gingersnaps and mixed with ground pecans. Ground almonds or pecans are very dense and wonderful as use as for a fall pie crust flour! Dry them overnight after grinding if you prefer, for a less dense flour.
  • 1/2 tsp course sea salt
  • 1 tbsp raw honey omit if using gingersnaps
  • 1/2 cup coconut oil or ghee chilled
  • 2-3 tbsp water omit if using ground nuts for flour- esp if they haven't been dried.
Course dessert
Servings
Ingredients
Pumpkin Pie filling
  • 2 eggs 2 eggs, whisked (vegans can sub 2 1/2 tbsp cornstarch or arrowroot powder instead)
  • 1 15oz can organic pumpkin puree
  • 3/4 cup Maple syrup Can sub with raw honey, coconut sugar or agave
  • 1/2 tsp course sea salt
  • 2 tsp pumpkin pie spice (Epicure has a really good one, but basically cinnamon, nutmeg, ginger and cloves are your go-to fall spices!)
  • 1 12oz can Coconut milk (use just the thick creamed part for a heavier type filling, or mix the whole can to have a lighter option) I also have used almond milk with a tbsp of coconut oil
Crust
  • 1 1/3 cup flour brown rice flour (Bobs Red mill is my fave brand) and is gluten free. But use any flour you wish! I've also ground gluten free gingersnaps and mixed with ground pecans. Ground almonds or pecans are very dense and wonderful as use as for a fall pie crust flour! Dry them overnight after grinding if you prefer, for a less dense flour.
  • 1/2 tsp course sea salt
  • 1 tbsp raw honey omit if using gingersnaps
  • 1/2 cup coconut oil or ghee chilled
  • 2-3 tbsp water omit if using ground nuts for flour- esp if they haven't been dried.
Instructions
Pie Filling
  1. Preheat oven to 350 F.Place all of the ingredients in a bowl and whisk to thoroughly combine. For a super creamy filling, blend in your blender ( I use the Vitamix for 15sec on high)
Pie crust
  1. Place the dry ingredients in a food processor (I use my Vitamix blender for everything) and pulse.Add the wet ingredients, process until coarse meals forms.Add the water 1 tbsp at a time and process until moist clumps form, adding more water 1 tsp at a time if mixture is dry.
  2. Grease your favourite deep pie dish with your ghee or coconut oil
  3. Press the pie crust into the dish, ensuring you can press over the edges. Press a fork into the middle, but don't pierce through to the bottom! Feel free to line with parchment paper for serving ease when ready!
  4. If using flour with gluten, go to the next step.Bake at 350F for 7 minutes.
  5. This step is primarily for those that use flour with gluten. To ensure your crust doesn't puff out, weigh it down with some pie weights, or dried beans over parchment paper.
  6. Once out of the oven, pour the filling and bake again for one more hour. My oven mitts kind of destroyed the edges! Oops!
  7. Once out, chill in the fridge for at least one hour. I make this pie holiday morning, and then chill in the fridge until supper.Serve with vanilla coconut ice cream.Enjoy!!
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