Gluten Free Dairy Free Pumpkin Pie

My family loves Frisch’s Pumpkin Pie. So much it seems that both my sister and I picked up a pie this year! The problem is, neither me nor my niece with a Milk allergy can eat it. This year I was determined to make a Dairy Free version as good as the Frisch’s pie that we both missed.

We nailed it. I actually think it was better than the Frisch’s pie. We served it with some So Delicious Cocowhip Topping and we were both so happy!

Some tricks – don’t shake up your canned coconut milk. You want the “cream” that rises to the top of the can vs the water that settles to the bottom. We used my Gluten Free Pie Crust recipe. I simply used non-diary butter in the recipe (the same amount) and it works exactly the same as grass fed butter. You only need half of the dough so I used the other half to make quiche but you could use it to make pretty cookie cutter shapes to place on top of the pie. I find it is easier to make with the dough cold so you can make the dough even a day early. If it isn’t chilled, it is a little stickier, so you might need more flour when rolling it out.

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Gluten Free Dairy Free Pumpkin Pie

This Dairy Free version is as good as any traditional pumpkin pie! The consistency and texture is perfect.

Course Dessert

Keyword gluten free recipe, pie

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 8 people

Author Amber Gaines

Ingredients

• 3 Eggs
• 15 oz pure pumpkin puree (1 can)
• 1 cup coconut cream (from the top of the can)
• 1/2 cup pure maple syrup (amber or dark)
• 1-1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp pure vanilla extract
• So Delicious Non-Dairy Cocowhip (optional)

Instructions

1. Make 1 recipe Gluten Free Pie Crust. Divide in half and roll out. Place in a lightly greased pie pan and prick the bottom all over with a fork. Set aside.
   

2. Preheat oven to 350 degrees.
   

3. Combine all ingredients in a large mixing bowl (except cocowhip topping) and whisk together vigorously.
   

4. Pour into prepared pie crust and place in the oven. Bake for about 45-55 minutes. You want the edge to be set about 2-3" in. The center will still be wobbly but will continue cooking after removing from the oven. You don't want to overbake or the top will crack. Cover edges with foil if browning too much.
   

5. Let cool on a wire rack about 1 hour, then place in refrigerator for at least 3 hours or overnight. Serve with Non-Dairy Whipped Topping.
   

Recipe Notes

You can find our recipe for Gluten Free Pie Crust here. Replace the butter with non-dairy butter in the same amount to make Dairy Free.

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