Grain-Free Dairy-Free Pumpkin Pie

2 Reviews
Published Oct 21, 2020 ∙ Kristina Stosek

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We absolutely love this grain-free, dairy-free pumpkin pie! As the season rolls around, pumpkins and pumpkin recipes become increasingly popular. What better way to celebrate pumpkin season than with a freshly baked pumpkin pie? This pie not only showcases the rich flavors of autumn but also caters to those looking for healthier dessert options.

slice of dairy-free pumpkin pie

Grain Free and Dairy Free Crust for Pumpkin Pie

In this gluten-free pumpkin pie recipe, the crust is made without grains or dairy. Instead, the flaky crust comes from almond flour, cassava flour, coconut oil or dairy-free butter, and a light sprinkle of sugar and cinnamon.

pumpkin

The Secret to an Irresistible Pumpkin Pie

  • The coconut milk adds extra creaminess to the velvety pumpkin pie filling.
  • Molasses contributes richness and a beautiful caramel color to the filling.
  • Classic spices include cinnamon, ginger, and nutmeg, with double the vanilla for added flavor.

grain-free pumpkin pie

Simple Dairy-Free Pumpkin Pie Recipe

What I love about this pumpkin pie is its simplicity. Anyone can turn this recipe into a perfect dairy-free pumpkin pie easily.

Grain-Free Crust

For the grain-free crust, simply place the ingredients into a food processor and pulse until a soft dough forms. Then, chill the dough for a bit. When you’re ready, just press the dough into the pie dish with your fingers—no rolling required! This method means no mess, and you’ll end up with a perfectly shaped crust.

Delicious Dairy-Free Filling

For the dairy-free pumpkin filling, start by beating the eggs with sugar. Then, add the remaining ingredients and whisk everything together briskly until well combined.

Pre-Baking the Crust

Before pouring the filling into the crust, it’s important to partially pre-bake the crust. This step ensures the crust stays buttery and doesn’t become soggy.

grain-free pumpkin pie

How to Make a Silky Gluten-Free Pumpkin Pie

If you want a silky gluten-free pumpkin pie with a perfect crust, there are a few important tips to keep in mind.

Chilling the Crust

First, ensure that the pie crust dough is properly chilled. This step is crucial for achieving a flaky texture.

Partially Baking the Crust

Next, the crust must be partially baked before adding the filling. This helps to create a stable base for your delicious pumpkin filling.

Slow Baking the Filling

To prevent cracking, the filling should be baked slowly. This method transforms it into a silky pumpkin custard, enhancing its texture and flavor.

dairy-free pumpkin pie

More Pumpkin Desserts to Explore

Gluten-Free Pumpkin Chocolate Fudge Bread

Grain-Free Pumpkin Pie Bars

Salted Caramel Chai Pumpkin Cheesecake

Gluten-Free Apple Pumpkin Crisp Pie

The secret to its amazing flavor lies in the molasses and double vanilla, which make all the difference. I hope you enjoy this pumpkin pie, and if you celebrate the holidays, we wish you and your family happy holidays from our home to yours!

Whether you serve this pumpkin pie for Thanksgiving, Christmas, Easter, or any time of year, it’s sure to be a huge hit.

Kristina xx

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Grain-Free Dairy-Free Pumpkin Pie

2 reviews
Published Oct 21, 2020 · Kristina Stosek
Prep Time:
15 + min
Cooking Time:
60 min
Serves:
6 - 8

Ingredients

PIE CRUST
1 1/3 cup (149 g) almond flour
1/3 cup (47 g) 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

Instructions

  1. PIE CRUST
  2. Place flours, sugar, cinnamon and salt into a food processor bowl and pulse to combine.
  3. 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
  4. 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.
  5. Preheat oven to 375 F and bake for 12 minutes
  6. PUMPKIN FILLING
  7. In a large bowl, beat eggs with coconut sugar. Add remaining ingredients and briskly whisk until blended.
  8. Place the pie dish on a baking sheet and pour the filling into the pie crust.
  9. 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.
  10. 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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Comments

  1. Star

    Hi do you have a replacement for the eggs

  2. Kristina

    Star, here is a link that may be helpful https://onlyglutenfreerecipes.com/blog/gluten-free-baking-top-egg-replacements-and-tips-for-optimal-results/

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