My favorite part of Thanksgiving is of course the Pumpkin Pie! It’s got everything! It’s creamy, sweet, and crispy…my mouth is watering just thinking about it!
Although I am not completely dairy-free, I do limit my dairy as I find it can cause skin break outs and can give me a little post nasal drip. So, to keep the evaporated milk out of this recipe I used coconut milk. And for you coconut milk loathers out there, you won’t taste even a hint of coconut in this recipe! Trust me! My husband had no idea – and he’s not the biggest coconut fan!
When time allows, I take a good stab at making my own gluten-free crust, but yesterday I used a short cut with a ready-made gluten free pie shell. One tried and true tip when using a frozen gluten-free pie shell: do NOT take it out of the freezer until your pumpkin pie filling is ready to be poured into it. The key to a good frozen pie crust is to hold it’s shape and not fall apart on you, and this will only happen if it stays super chilled!
Pumpkin Pie (Gluten free, Dairy free)
Ingredients
Filling
- 3 large eggs
- 1 can pumpkin pie puree
- 1 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 3/4 cup light brown sugar or coconut sugar
- 1/2 teaspoon salt if using coconut sugar, reduce salt to 1/4 teaspoon
- 1 teaspoon cinnamon
- 1 1/2 teaspoon pumpkin pie spice or 3/4 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp cloves, 1/4 tsp allspice
- 1 gluten-free frozen pie crust like Wholly Wholesome pictured above
Instructions
- Preheat oven to 425 degrees F.
- While oven is preheating: In a large bowl, beat the eggs.
- Whisk in the pumpkin, coconut milk, and vanilla extract until combined.
- Add sugar, salt, cinnamon and pumpkin pie spice mix until completely combined.
- Take out frozen pie crust from freezer, remove packaging and place on a baking sheet (just in case there is spillage...it happens!)
- Pour filling into frozen crust and cover with a pastry shield.
- Slide into oven and bake at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F and continue to bake for 55-60 minutes, or until a knife inserted comes out clean.
The best pie ever
I’d say this is a biased comment mom…but it really is the “best pie ever!” 😉
This recipe is my family’s new favorite, thank you! I lucked out and there was enough filling to fill one gluten-free Wholly brand crust and a second pie with a “pantry” crust that I made with crushed GF gingersnap cookies, pecans, maple syrup and a pat of butter. Both pies were incredible!
Thank you so much Maeve for your awesome comments. I’m so glad your family enjoyed this! Pumpkin pie is an absolute favorite of mine. Love the improvised “pantry” crust…sounds divine!! 🙂