Pumpkin pie is such a classic fall pie, but it’s good all year round and is perfect for breakfast, too! This gluten-free pumpkin pie recipe tastes delicious. The filling is so easy to put together and then bake in my gluten-free pie crust. Can also be baked in a pie pan without a crust. It’s gluten-free and dairy-free, but you’ll not miss them one bit.
Tips for Making Gluten-Free Pumpkin Pie (Dairy-Free):
- For the crust, use my easy-to-make gluten-free pie crust recipe, which is my family’s absolute favorite. It does take some time to chill the buttery spread and then the crust, but the actual mixing time and rolling out the crust doesn’t take long.
- This can also be made crustless. Maybe you don’t want to make a crust, no problem. Mix up the pumpkin pie filling, pour it into a pie plate, and bake according to the baking directions.
- For best results, use canned coconut milk. Most people cannot taste the coconut milk in this pie, but if you or someone you are serving it to is sensitive to the taste or are allergic to coconut milk, then you can replace it with almond or cashew milk. The almond or cashew milk does not set up quite as thick as the coconut milk but will still work. This recipe calls for 1 1/2 cups of milk so you will need just a little less than one 13.66 oz can of coconut milk.
- **Whisk the canned coconut milk before adding it to the pie. It more than likely will have separated in the can with a thick creamy part on top and a watery part on the bottom. Whisking the two parts together will give you a creamy texture. **
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Tips for Baking Your Pie:
- The size of your pie pan canaffectn how much pie mix you pour in. The deeper pie pans will hold the entire pumpkin pie mix, but if you use a shallower pie pan, you may not be able to use all of the filling mixture. There may be just a little that you can discard so you don’t overfill it. In the picture below, you can see the common sizes of pie pans. I always use a glass pie pan.
- Bake your pie on the lowest or next to the lowest oven racks. This will help the crust to bake properly and crispy.
- If you are making more than one pie, you can click on the upper right corner of the recipe card below to increase the recipe amounts.
You can see the difference in the depths of common pie pans that you can purchase or may already have. These glass pie pans are 9 ½-inch in diameter.
Directions For Making Gluten-Free Pumpkin Pie:
- First, make the crust with my homemade pie crust and chill it.
- Preheat oven to 425°. Place the oven rack on the lowest shelf or next to the lowest.
- In a small bowl whisk together sugar, salt, cinnamon, ginger, and cloves. Set aside.
- In a large bowl, whisk the eggs together and then add in the pumpkin and the sugar mixture. Mix well.
- Add in coconut milk (already whisked**) and then whisk until thoroughly combined.
- Pour the pie mixture into the prepared pie crust. If using a shallow pie pan all of the pie mixture may not fit. Discard any unused amount, if any it will be a small amount.
- Carefully place the pie in the oven. Since the pie mixture is liquid move slowly so as not to spill.
- Bake the pie for 15 minutes at 425 and then reduce oven temperature to 350 and continue baking for 50-55 minutes.
- If you see the crust getting too brown in a certain area, carefully turn it in the oven so it will bake more evenly. Most ovens will have a hot spot that cooks a little hotter.
- GET YOUR COOKBOOK
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GLUTEN-FREE PUMPKIN PIE (DAIRY-FREE)
Description
Easy to make gluten-free pumpkin pie perfect for fall baking. Can also be made crustless.
Ingredients
- 1 gluten-free pie crust
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 2 eggs
- 1 – 15 oz can 100% pure pumpkin
- 1 ½ cups canned coconut milk (a little less than a 13.5 oz can) (whisk this before adding to the pie)
Instructions
- Have the gluten-free pie crust prepared and chilled.
- Preheat oven to 425°. Place the oven rack on the lowest shelf or next to the lowest.
- In a small bowl, whisk together sugar, salt, cinnamon, ginger, and cloves. Set aside.
- In a large bowl, whisk the eggs together and then add in the pumpkin and the sugar mixture. Mix well.
- Add in coconut milk and whisk until thoroughly combined.
- Pour the pie mixture into the prepared pie crust. If using a shallow pie pan, all of the pie mixture may not fit. Discard the unused amount; it will be a small amount, if any.
- Carefully place the pie in the oven; since the pie mixture is liquid, move slowly so as not to spill it.
- Bake the pie for 15 minutes at 425° and then reduce oven temperature to 350° and continue baking for 50-55 minutes. If you notice an area of the crust that is browning faster than the rest, you can carefully rotate it so that it will brown more evenly. Some ovens have a hot spot that will create extra browning in a certain area.
- Remove from oven and cool on a wire rack for at least 2 hours before cutting and serving.
- Store leftover pie in the refrigerator.
Notes
Tips:
- For the crust, use my easy-to-make gluten-free pie crust recipe, which is my family’s absolute favorite. It does take some time to chill the buttery spread and then the crust, but the actual mixing time and rolling out the crust doesn’t take long.
- This can also be made crustless. If you don’t want to make a crust, no problem. Simply mix up the pumpkin pie filling pour it into two pie plates and bake according to the baking directions.
- For best results use canned coconut milk. Most people cannot taste the coconut milk in this pie but if you or someone you are serving it to is sensitive to the taste or are allergic to coconut milk then you can replace it with cashew milk. The cashew milk does not set up quite as thick as the coconut milk but will still work. This recipe calls for 1 1/2 cups milk so you will need just a little less than one 13.66 oz can of coconut milk. **Whisk the canned coconut milk before adding to the pie. It more than likely will have separated in the can with a thick creamy part on top and a watery part on the bottom. Whisking the two parts together will give you a creamy texture. **
- The size of your pie pan can affect how much pie mix you pour in. The deeper pie pans will hold the entire pumpkin pie mix but if you use a shallow pie pan you won’t want to use the complete pie mix. There may be a little leftover that you can discard. You can see in the picture below the common sizes of pie pans.
- Bake your pie on the lowest or next to the lowest oven rack. This will help the crust to bake properly and crispy.
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