This Dairy and Gluten-Free Pumpkin Pie is unlike any pumpkin pie you've tried. It's light and creamy with the perfect textured crust that has a sweet earthy flavor. You don't even have to be dairy or gluten free to enjoy it.
I will give credit where it's due by saying that I found this amazing pumpkin pie filling from https://cleananddelicious.com. I wish I could say I came up with it on my own.. but I'll gladly introduce you to Dani if you aren't familiar with her recipes!
Ingredients
Pumpkin Pie Filling
Canned pumpkin puree
Canned coconut milk cream- only the cream. None of the liquid!
Real maple syrup or honey- I personally like the honey in the filling but you could use either.
Eggs- I let them come to room temperature to help ensure that the pie filling doesn't crack when baking, but that part also very much depends on the baking time!
Vanilla extract
Cinnamon
Pumpkin pie spice
Coarse kosher salt
Dairy and Gluten-Free Pumpkin Pie Crust
Pecans
Unsweetened shredded coconut
Rolled oats- for gluten allergies/sensitivities, make sure the oats say gluten-free because some oats can be cross contaminated.
Oat flour- if you aren't gluten free you could use whole wheat flour, but either will be delicious!
Real maple syrup
Coconut oil
Coarse kosher salt
Other Dairy-Free Desserts to Try
Dairy-Free New York Cheesecake
Dairy and Gluten-Free Pumpkin Pie
Ingredients
Pumpkin Pie Filling
- 1 can 100% pumpkin puree not pumpkin pie filling
- ½ cup coconut cream from a can of coconut milk **see notes**
- ½ cup honey or real maple syrup I use honey
- 2 eggs room temperature*
- 1 egg yolk room temperature*
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon coarse kosher salt
Crust
- ½ cup chopped pecans
- ½ cup unsweetened shredded coconut
- ½ cup rolled oats
- ½ cup oat flour can use whole wheat flour if not gluten free
- ¼ cup pure maple syrup or honey I use maple syrup
- 3 tablespoons coconut oil melted
- ¼ teaspoon coarse kosher salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
Prepare the Crust
- In a food processor, combine all of the ingredients for the crust. Process until all ingredients are well combined and sticks together when you pinch the mixture in your fingers.
- Spray a pie pan with oil to ensure that the crust doesn't stick.
- Press the mixture in the bottom of the pan firmly. Its just going to cover the bottom of the pan. The crust will not come up on the sides of the pan. I like to use a spatula at the end to smooth out the crust.
- Bake in the oven for 10 minutes and then let cool while you prepare the filling. Do not turn the oven off.
Prepare the Pumpkin Pie Filling
- In a large mixing bowl, combine all ingredients except for the eggs and mix well.
- Add in the eggs and egg yolk last to ensure that they do not get overmixed.
- Once the mixture is well combined, pour it over the pie crust and smooth out the filling with a silicone spatula.
- Bake in the oven for about 40 minutes for a softer, uncracked pie filling. The pie should be set and have very slight movement in the center when shaking the pan. The center should not be batter-like, but set and sticky at the surface. If the pie begins to crack, that is a sign that the custard is getting over-baked. If this happens, no worries. The pie will still be delicious and you can cover the imperfections with whipped cream.
- If you like your pie to be a bit firmer and not quite as soft, you can bake for 45-50 minutes. It will get some cracks in the top, but it should not affect the taste.
- Remove from the oven, place on the counter and cover with a kitchen cloth, letting the pie come to room temperature. This can take anywhere from 2-3 hours.
- When the pie is room temperature, remove the kitchen cloth and cover with plastic wrap. Place the pie in the fridge and let chill for at least 8 hours.
- For storing, keep the pie well covered in the refrigerator.
- Slice, add your favorite non-dairy whipped cream and enjoy!
Notes
- For the can of coconut milk, you are ONLY using the coconut cream that sits at the top of the can. Do not add any liquids from the bottom of the can. Only the solid cream.
- For the eggs, I like to let them get to room temperature because when baking any type of custard-like dessert, it helps ensure that cracks do not form.
Nutrition
**Note: Nutrition label is just an estimate. Amounts may vary.
Did you make this recipe? Let me know!