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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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