I almost died thinking of a Thanksgiving without pumpkin pie. It’s my favorite. This recipe was my solution to needing a gluten-free dairy-free pumpkin pie – perfect for all the Celiacs dining at your Thanksgiving table this year. You won’t regret making this recipe for even those without food allergies of vegans in the house.
I am a BIG pumpkin pie fan. It seems to be one of those foods people love or hate – with few in between. About 5 yrs ago, I went through a period when I had to eat dairy-free. Pumpkin pie is my favorite part of Thanksgiving, and it was killing me at the thought of going without – knowing my favorite pumpkin pie is milk-based.
I was already gluten-free 100% by then but found I was having a harder time giving up the dairy than I did the gluten. True story. I really have found that while gluten-free substitutes are coming a long way, dairy-free is still a bit lagging (at least in the ‘ready-made’ department.) What I’m finding though is that there is a wealth of information about baking from scratch that is dairy-free, so I combined a lot of what I saw on other blogs about making dairy-free pumpkin pie, and adapted the Libby’s pumpkin pie recipe** (that is our tradition) a little to make this delicious gluten-free dairy-free pumpkin pie while visiting my dad this week.
Gluten-Free Dairy-Free Pumpkin Pie
3/4 cup sugar*
1 tsp ground cinnamon*
1/4 tsp allspice
1/2 tsp salt
1 can (15 oz) 100% pure pumpkin puree (not pumpkin pie filling)
11 fluid oz of Unsweetened Coconut Milk (use 12 oz of evaporated milk if you aren’t living without dairy)
2 large eggs
1 – 9-inch gluten-free pie crust (I used Gluten Free Pantry Perfect Pie Crust mix, which makes two crusts)
Mix sugar, pumpkin, cinnamon, allspice, and salt in a small bowl. Beat eggs in a large bowl. Add pumpkin and sugar mixture into eggs. Whisk well. Slowly add in the coconut milk. Mix well.
Line a 9-inch pie shell with a crust (or use a gluten-free crust, usually found in the freezer section of larger grocery chains.) I place the pie plate on top of a baking sheet since sometimes the pie can bake over the top, and it is also easier to take in and out of the oven!
Pour filling into pie shell.
Bake in preheated 425-degree oven for 15 minutes. Reduce oven temperature to 375 and bake for 45-55 minutes more. A knife inserted in the center of the pie will come out clean when done.
Cool on a wire rack for two hours, or chill overnight.
**my traditional version follows the spices on the Libby’s pumpkin pie label, using 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp. ground cloves, and my mother’s tradition of adding a tablespoon of molasses.