Gluten-Free + Dairy-Free Pumpkin Pie

Yes, I am one of those pumpkin lovers. Maybe not to the point where I need pumpkin spice toothpaste, or dental floss, but anything else... I'm game. In 2016 I was diagnosed with IBS and had to go on a gluten-free and dairy-free diet. I really missed several of my favorite recipes and comfort foods, one of them being pumpkin pie.

                             

This recipe took me some trial and error to master, but it was well worth the effort because this version of pumpkin pie is just as delicious as the real thing! The crust is flaky and tender in all the right places and the pumpkin filling, so creamy and smooth, just one taste invokes all of those wonderful, warm memories of autumn, family, and get-togethers.

                           

The butter alternative I like using in this recipe is a brand called Earth Balance, which you can find at any major grocery store. This recipe also calls for coconut milk and you want to make sure that you buy the full fat coconut milk in a can like this one. The coconut milk that comes in a carton does not work for this recipe.
                             

                             

One great thing about this recipe is the crust may be made the day before and kept in the fridge overnight making time management easy! The gluten-free crust recipe I'm using came from King Arthur flour, which you can find the original recipe here, but I will also have it included in the recipe below. This has by far been the best gluten-free pie crust recipe I've ever used. I use it in my quiche recipe as well and it works out great.

To follow a video tutorial for this recipe click the image below.

 For those of you who need to eat gluten-free and/or dairy-free, I hope this recipe finds you and expresses a breath of fresh air into these autumn months. Happy pumpkin season!

dessert, pumpkin, dairy free, gluten free

Dessert, gluten free, dairy free

American

Yield: 8Author: Greeting Tree FarmPin it

Gluten-Free, Dairy-Free Pumpkin Pie

prep time: 1 hour and 30 minscook time: 1 hour and 25 minstotal time: 2 hours and 55 mins

Finally an answer to anyone who is a pumpkin lover, but can't have gluten and/or dairy... a pumpkin pie with it's flaky texture and creamy, smooth, center.... This version of pumpkin pie tastes every bit as close to the real thing!

ingredients:

Gluten-Free Crust

• 1 1/4 cups of 1:1, all-purpose gluten-free flour
• 1 tablespoon raw sugar
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon fine sea salt
• 6 tablespoons cold, dairy-free butter
• 1 large egg 
• 2 teaspoons of lemon juice or vinegar

Pumpkin Pie Filling

• 1 1/4 cups canned coconut milk, full fat
• 1 egg
• 1 1/4 cups canned pumpkin
• 2/3 cup raw sugar
• 1/4 teaspoon fine sea salt
• 3/4 teaspoons cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves

instructions:

Gluten-free crust

1. Lightly grease a 9- inch pie pan.
2. In a food processor, add flour, sugar, xanthan gum,  salt, and butter. Blend until ingredients reach a crumbly texture. Transfer to a medium mixing bowl and set aside.
3. In a separate bowl whisk together the egg and lemon juice or vinegar until foamy. 
4. Mix dry and wet ingredients together until well incorporated. If needed add cold water, 1 tablespoon at a time until mixture holds together (May need to to work dough with hands to reach desired consistency).
5. Shape into a ball, and chill for one hour or overnight. 
6. Allow dough to reach room temperature up to 15 minutes before moving to the next step. 
7. Place ball of dough in pie pan and press out with fingers. Press up the edges of the pie plate making sure the thickness is consistent through out the crust.  Set aside. 

Pumpkin Pie Filling

1. Preheat oven to 425 degrees. 
   
   
2. In a stand mixer, blend coconut milk until fat is well incorporated into the liquid (when measuring out the coconut milk from the can, make sure to get all the fat and finish off the measuring with the liquid. You will not need all the liquid to finish off the measurement). 
3.  Add remaining ingredients to the mixer and blend on medium speed until well incorporated. 
4. Pour filling into prepared pie crust. Cover crust only with strips of aluminum foil, leaving the pie filling exposed. 
5. Bake pie at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake for 1 hour and 10 minutes or until cooked through. 
6. Allow pie to completely cool before serving. 

http://www.greetingtreefarm.com/2018/11/gluten-free-dairy-free-pumpkin-pie.html

https://www.kingarthurflour.com/recipes/gluten-free-pie-crust-recipe

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