Gluten-Free & Dairy-Free Pumpkin Pie

Pumpkin pie has always been a favorite of mine - regardless of the time of year! After the birth of my second child I began dabbling in a gluten free diet after reading the book, Wheat Belly by Dr. William Davis.  I was trying to eliminate those last stubborn pounds of pregnancy and sure enough ditching wheat really helped. During this time I would make pumpkin pie without the crust and literally eat it for breakfast. I'm now gluten free for reasons other than simply maintaining a healthy weight (although it does help). I discovered gluten is related to a lot of digestive issues and was contributing to what seemed like an endless cycle of my skin breaking out. Whatever your reason for being gluten free, this pie won't disappoint. 

While the crustless version of the pumpkin pie is certainly delicious, I feel for social gatherings and holidays it makes a much prettier presentation to present a pie with a crust. 

Gluten Free & Dairy Free Pumpkin Pie

This version of pumpkin pie also happens to be free of dairy as well as refined sugar. I imagine if you keep it a secret, no one will know the difference. It's simply delicious! 

For the crust I used this recipe. Although I altered the instructions a bit. I did not chill the dough and I also did not roll out the dough. I simply worked the crust into a ball and then gently pressed it into my pie plate. 

gluten free and dairy free pumpkin pie

Filling Ingredients: 

  • 3/4 cup coconut sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 2 large organic eggs
  • 1 can (15 oz) organic pumpkin 
  • 1 cup  coconut milk  - It's important the coconut milk be full fat, from a can such as the one in the link. You will need to chill the coconut milk ahead of time in the refrigerator. Be careful not to shake the can as you want the fat of the milk to separate from the liquid. You can use the fat that rises to the top of the can for your whip cream. I use this method.  Use the remaining liquid for your filling. I have made this pie several times and almost everytime the liquid measures to 1 cup. If you are slightly under, it's okay to add a bit of water to the milk. The milk should yield fairly close to 1 cup. I wouldn't recommend using more than 1 or 2 TBSP of water. 
Directions: Mix coconut sugar, sea salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin puree and sugar-spice mixture. Once combined, gradually stir in coconut milk. Pour into your prepared pie crust.  Bake at 325 for 55 to 60 minutes. 

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Tagged as dairy free, desserts, gluten free, gluten free desserts, gluten free pie, gluten free pumpkin pie, Thanksgiving.

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