Grain-Free, Dairy-Free Pumpkin Pie

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It is that time of year – pumpkins and pumpkin recipes. And what a better way to celebrate the pumpkin season than with a freshly baked Pumpkin Pie. In this Pumpkin Pie recipe, the crust is made without grains or dairy. The flaky crust comes from almond flour and healthy cassava flour, coconut oil or dairy-free butter and a light sprinkle of sugar and cinnamon.

 

pumpkin

 

For the creamy Pumpkin Pie filling, I used coconut milk, adding extra creaminess. I also added healthy molasses, giving the pumpkin filling richness, and a beautiful caramel colour. As with most pumpkin pie recipes, the spices are cinnamon, ginger and nutmeg. I have also doubled up on the vanilla. I can’t tell you how delicious this pumpkin pie turned out. I think it is the molasses and extra vanilla that made this pie. The filling is super light and creamy. You would never know that this gluten-free pumpkin pie is dairy-free.

 

grain-free pumpkin pie

 

the easiest grain-free pie crust – ever!

What I love about this pumpkin pie is the simplicity. Anyone can make this pie recipe into a perfect dairy-free pumpkin pie. For the grain-free crust, all you do is place the ingredients into a food processor, pulse to form a soft dough and then chill. When ready, using your fingers, press the dough into the pie dish. No rolling of the dough – no mess – and the crust is perfect.

First, for the dairy-free pumpkin filling, you beat the eggs with the sugar and then add the remaining ingredients and briskly whisk everything together. Before you pour the filling into the crust, you need to partially pre-bake the crust. By baking the crust first, it will stay buttery and not soggy.

 

grain-free pumpkin pie

 

you can’t rush the pumpkin pie,

If you want a silky gluten-free pumpkin pie with a perfect crust, there are few things to keep in mind. First, the pie crust dough has to be chilled, the crust has to be partially baked before adding the filling, and the filling is slowly baked so that it doesn’t crack. It becomes more like a delicious pumpkin custard. I know…many steps, but you will have a perfect and incredibly delicious Pumpkin Pie without grains and dairy. 

Emile Henry Made In France HR Modern Classics Pie Dish, 9” Blue


To make sure you have plenty of Pumpkin Pie to go around, I suggest making two pies. If you have any leftovers, cover the pie with plastic wrap and keep it in the fridge. The pie will keep for up to five days when refrigerated. Just do not add the whipped cream until you are ready to serve the pie.

 

dairy-free pumpkin pie

 

Whether you are serving this heavenly Pumpkin Pie for Thanksgiving, Christmas or Easter, or any time of the year, it will be a huge hit. This year is the first time I got my brother to try a slice because he doesn’t like pumpkin. His comment, oh wow, I wish I tried this pumpkin pie before, it is so delicious 🙂 and he had a second slice. I think it was the molasses and double vanilla that made the big difference. I hope you enjoy this Pumpkin Pie, and if you are celebrating the holidays, Happy Holidays to your family from our home to yours.

Kristina xx

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Ingredients

  • PIE CRUST
  • 1 1/3 cup almond flour
  • 1/3 cup cassava flour, coconut flour is also acceptable in this recipe
  • 3 Tbsp. Coconut sugar or golden brown sugar
  • 1/4 tsp. GF ground Cinnamon
  • Pinch of sea salt
  • 1/4 cup coconut oil or dairy-free butter, I used earth balance butter
  • PUMPKIN FILLING
  • 3 large eggs
  • 2/3 cup coconut or golden brown sugar
  • 15 oz. can (1 3/4 cups) unsweetened pumpkin puree or fresh home made mashed pumpkin
  • 2 tsp. Pure vanilla extract
  • 1 1/2 tsp. Molasses
  • 1 Tbsp. GF ground cinnamon
  • 1/2 tsp. GF ground ginger
  • 1/4 tsp. GF ground nutmeg
  • 1/4 tsp. Sea salt
  • 1 1/4 cup canned coconut milk
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

    Instructions

  • PIE CRUST
  • Place flours, sugar, cinnamon and salt into a food processor bowl and pulse to combine.
  • Add coconut oil or dairy-free butter and pulse until the mixture comes together into a soft dough. Wrap with plastic wrap and refrigerate for 2 hours
  • Using your fingers, press the dough into a 9-inch pie dish all the way up the sides of the dish and freeze for 30 minutes.
  • Preheat oven to 375 F and bake for 12 minutes
  • PUMPKIN FILLING
  • In a large bowl, beat eggs with coconut sugar. Add remaining ingredients and briskly whisk until blended.
  • Place the pie dish on a baking sheet and pour the filling into the pie crust.
  • Bake for 20 minutes at 375 F, then reduce the oven temperature to 350 F and bake the pie for 35 to 40 more minutes, until all but the center is set.
  • Cool the pie to room temperature and then refrigerate for at least 3 hours before serving. Serve with coconut cream or dairy-free vanilla ice cream.


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