By alittleinsanity 27 Comments
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When I hear people use the word ‘comfort food’, I immediately think of Pumpkin Pie. It isn’t the pie so much as it was the people that made the pie so special. Family, friends, cold nights, a roaring fire, playing card games until late, & watching The Sound of Music while my sister & I sang along – much to the horror of our poor brother who quickly abandoned us for his GI Joe’s.
Growing up, pumpkin pie meant a ‘factory baked, homemade’ Mrs. Smith’s Pumpkin Custard Pie that we bought when they went on sale 2 for $5 around Thanksgiving & Christmas. We always had leftovers and I thought it tasted even better cold the next day.
Now, when the holidays roll around, I make our family a very special Soy, Gluten & Dairy Free Pumpkin Pie Recipe that allows us all to enjoy it without the allergies or gross ingredients… Sorry Mrs. Smith! This recipe works fantastically with my Gluten Free Pie Crust.
**Looking for GF & Vegan?**
>>Here’s my &Vegan Crust Recipe<<
The Tools & Ingredients Used in this Recipe:
Soy, Gluten & Dairy Free Pumpkin Pie Recipe
★★★★★5 from 3 reviews
- Author: A Little Insanity - Erika
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 minutes
- Yield: 1 9" Pie 1x
- Category: Dessert
- Cuisine: Gluten Free
Description
This Gluten Free Pumpkin Pie Recipe is also Dairy Free & Soy Free! Use with myGluten Free Pie Crust Recipe.
Ingredients
Scale
PIE CRUST:
- 1 Unbaked Regular or Gluten Free Pie Shell
DRY INGREDIENTS:
- 1/3 Cup Brown Sugar, firmly packed – See Sugar Alternatives Below
- 1/4 Cup White Sugar
- 1 1/2 Teaspoons Pumpkin Pie Spice
- 1/2 Teaspoon Salt
- If you’re NOT Using Canned Coconut Milk, then whisk in: 2 Tablespoon Thickener (such as Corn Starch, Tapioca Starch)
WET INGREDIENTS:
- 1 Teaspoon Vanilla Extract
- 1 Cup Canned Coconut Milk (not fat free) OR Milk Alternative (see above for thickeners when using milk alternatives)
- 3 Large Eggs (Unfortunately, Egg Substitutes don’t work for this recipe.)
- 1 15-ounce Fresh or Canned Pumpkin Puree
Instructions
- Preheat your oven to 425ºF.
- Whisk the sugars, spices, salt and thickener (if using) in a small bowl.
- Measure out the milk & vanilla in a measuring cup.
- In a large bowl or stand mixer, beat the eggs.
- Beat in the sugar mixture, pumpkin, and vanilla until smooth.
- Fold in the coconut milk, or milk alternative & vanilla.
- Pour the filling into the unbaked pie crust and bake at 425º for 15 minutes. (I recommend putting your pie tin on a larger cookie sheet lined in foil for baking. This helps with any unforeseen spills. Plus it makes putting in and taking out the pie easier)
- Reduce the temperature to 350º and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. Center should be set nicely & firm, but will continue to firm up as it cools if seems a little underdone. You don’t’ want to risk burning the pie or crust.
- Remove from oven and cool on a wire rack for 2 hours.
- Serve or refrigerate until ready to serve.
Notes
SUGAR ALTERNATIVES:
- Use 3/4 Cup of Any Crystalized Natural Sugar in place of the sugars listed above (ie. coconut / palm sugar, sucanat, maple sugar, date sugar, etc… ) However, I don’t suggest using Honey since it doesn’t always set-up well in this type of recipe.
Nutrition
- Serving Size: 1 Slice
- Calories: 290
Related
Previous Post: « Soft Gluten Free Sandwich Bread Recipe
Next Post: Gluten and Dairy Free Cornbread Recipe »
Reader Interactions
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Comments
KarenBrad’s favorite birthday pie. Will risk it all and try your recipe this year………do I trust you or what!.?!
Reply
It’s my favorite too! =) Hopefully Brad will like it… if not, just bury it in homemade whipped cream! ;) Love you guys!! xo
- Joan
I think this is the pie you served yesterday. It is divine.
Reply
Thanks Joan!
Yes, this is the one from yesterday… I’m glad you liked it! I’ll try to make it again soon and bring you some!
Hugs & Love!
xo ~E
- Caroline S
I used your recipe, pie crust and filling for making sweet potato pie. I did pre-cook the pie shell in the oven. It was wonderful. Thank you.
Reply
Hi Caroline!
Yay, so glad it turned out! And, I love that you used sweet potato instead – Yummy! =)
God Bless!
~ Erika
- Jeffrey
Hi. Thanks for these great recipes!! I wanted to offer one other sugar substitute. I have lately been using a can of frozen apple juice concentrate in lieu of sugar. It does add a bit of an apple-y taste, but I have read that the apple sugar has a longer polymer than other sugars and so is absorbed more slowly. I have no actual proof of this, but it sure feels good NOT to use sugar in my pie recipes. Of course, this requires some adjustment in other liquids, and possibly adding a bit of tapioca, arrowroot and/or xanthan (or guar) gum to assist in congealing of ingredients. I have also tried using a bit of nut flour (almond, cashew) to cut down on the carbs. Again, not critical and a bit less flaky, but fun to try.
Reply
- Katie
hey
I. Wondering how far in advance I can make this and it still be good?Reply
Hi Katie! A baked pie will last a few days in the fridge – But I wouldn’t recommend freezing an already baked pie. Several others have commented on being able to freeze/refrigerate the crust in advance with great success. But, I’m not sure how a pumpkin pie would freeze prior to cooking it (like you’d find at the store). Hope that helps! =) God Bless! ~Erika
- Jenn
Hi Erika! This sounds deelish! My allergic daughter is now old enough to realize she can’t eat everything we do so I’m trying to find her own versions of holiday goodies.
I know you mentioned egg replacements don’t work in this recipe – anything I can use instead like applesauce? Or maybe leave the eggs out entirely? Not sure it will rise as much though. Just seeing if I can tweak it at all.. Thank you!Reply
- sarah
Does it taste like coconut at all? Could I use a soy creamer and get the same result? Pumpkin Pie is my favorite and I just had to cut dairy completely out of my diet and I want it to be perfect for Thanksgiving!
Reply
Hi Sarah! No, the pumpkin pie doesn’t taste at all like coconut when you used the canned coconut (full fat). The pumpkin & spices do a great job of masking the flavor & it comes out so delicious! I make these every year & everybody loves it! =) Hope that helps… God Bless! ~Erika
- Casey
I tried this recipe for Thanksgiving, accidentally substituting equal parts coconut cream for coconut milk. I didn’t trust myself to make a real crust so I intentionally substituted some crushed gluten free ginger snaps and butter as the crust. My family went crazy over it. Now it’s a requirement for Christmas (and my sister says, every other holiday from now on). I don’t know how healthy that much coconut cream is, but it was definitely well liked.
Reply
Hi Casey, Using the crushed gluten free ginger snaps for the crust was an awesome idea… so glad the recipe was a hit! =) God Bless! ~Erika
- Jessica Daniels
Used this crust recipe for my chicken pot pie and it was awesome! Also made a “apple streusel pie” for my son’s 6th birthday this past week per his request and everyone loved it. My husband has chrons and a severe gluten intolerance, and both he and my 2 sons can’t tolerate dairy. My husband hasn’t had a pumpkin pie for Thanksgiving in at least 6 years (how long he’s been totally gluten free), and this year I decided I was going to make one for him with this recipe. I’ve never been a fan of pumpkin pie, so I’ve never made one before, but I think your recipe will be great. I think everyone will love it. Thanks for all the awesome allergy friendly recipes and keep up the good work!
★★★★★
Reply
Hi Jessica! Thanks for the sweet comment. I can’t wait to hear what your husband thinks… 6 years is a long time to go without pumpkin pie! =) Enjoy & God Bless! ~Erika
- Al Carr
With the use of eggs, this is NOT a vegan recipe.
Reply
Hi Al! This recipe isn’t my Gluten Free & Vegan Pumpkin Pie version… That one’s over here > Enjoy & God Bless! =) ~Erika
- Bettina Gorrie
Hello Eirka
I found your site tonight and have quite enjoyed looking at the different recipes. If have a recipe for pumpkin pie that has no egg and no dairy if you are interested I would be willing to share. Also the crust is made of seeds and dates. Let me know:)Reply
- Nessy
I made this recipe as stated, but split it into two gluten free Midel crusts and it really was perfect. Ate it within days and about to make again for Thanksgiving! Thank you!
★★★★★
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- kellie
thanks so much for sharing this recipe! it’s delicious and i will definitely make it over and over again. one small mistake in the instructions is that you mention adding the vanilla at two separate steps. i was a bit confused at first but then figured it out. again, thanks, i’m so excited to have found this.
★★★★★
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