This pumpkin pie is so delicious, and it’s filling is dairy free while the crust is gluten free. I love the fall, and the smell of pumpkin baking in my oven. I love the taste of pumpkin anything, but pumpkin pie is my favorite. Pumpkin is a great addition to your Thanksgiving menu, especially if you want a healthy family menu. Pumpkin has many health benefits; it’s packed with vitamins, minerals, and antioxidants. Each year we make this gluten and dairy free pumpkin pie for our family because our oldest child has celiac disease.
Our Gluten and Dairy free Pumpkin Pie With Coconut Milk
I kid you not. You can have this gluten and dairy free pumpkin pie. It is delicious, and made for the multiple allergy sufferer in mind. Our gluten and dairy free pumpkin pie is also soy and corn free. It’s suitable for anyone on a Feingold stage one diet. (That’s a diet for folks who avoid artificial ingredients). And most importantly, the crust is crispy. It won’t fall apart when you slice it. So go ahead and bake this gluten and dairy free pumpkin pie for the holidays. It will make you feel good knowing that absolutely everyone can have a piece. This recipe is a bit time consuming but can be prepared in two short easy steps, and can be made a day in advance.
Ingredients for Gluten and Dairy free Pumpkin Pie Crust:
1 cup white rice flour
1 tablespoon maple syrup
1/4 teaspoon sea salt
1/2 teaspoon vanilla (all natural or homemade)
1/2 teaspoon guar gum (can substitute for xanthan gum if you are not corn sensitive)
1/2 cup Spectrum’s all vegetable shortening
Directions for Gluten and Dairy free Pumpkin Pie Crust:
In a large mixer bowl combine flour, salt, and guar gum. Add maple syrup and vanilla. Mix. When dough resembles a fine meal add vegetable shortening. Mix until dough is soft and crumbly. Roll out dough between two sheets of parchment paper (or it will be a sticky mess) until it is about 9″ square and about 1/4 inch thick. Remove the top sheet of parchment paper and carefully transfer the crust into the glass pie plate. Shape and smooth the crust until you are satisfied then poke tiny holes in the bottom of the crust with a fork. Bake for 15 minutes at 350 degrees Fahrenheit.
For the pumpkin pie filling:
Ingredients for Pie Filling:
3/4 cup of sugar
1/2 teaspoon salt
1 tablespoon McCormick Pumpkin Pie Spice
2 large eggs
1 Fifteen ounce can pure pumpkin
12 oz (of a 14 oz can) of Trader Joe’s coconut milk
Directions for Pie Filling:
Beat eggs in mixer, then stir in sugar, salt, and spices. Slowly add coconut milk. Pour filling into pre-baked 9″ pie shell. Bake in preheated oven at 425 degrees Fahrenheit for 15 minutes. Reduce temperature to 350 degrees Fahrenheit and bake an additional 50 minutes or until a toothpick inserted in the center comes out clean. Cool 2 hours or more before cutting and serving. Note: Pie can be baked ahead of time and kept in refrigerator, but cannot be frozen.