Pumpkin Pie (Dairy Free, Soy Free, Gluten Free)
I know. How can a dairy/soy/gluten free pie taste good? It really does! The texture wasnt quite as firm though. The recipe comes from godairyfree.com and calls for a gluten free pie crust. I am adding in the almond meal crust I used, or you can use your own. It has coconut milk, but you cant taste the coconut. I also used 3 tsp pumpkin pie spice instead. I would recommend a larger pie tin for this, as I had to scoop some out into a custard cup to bake separately.
I know. How can a dairy/soy/gluten free pie taste good? It really does! The texture wasnt quite as firm though. The recipe comes from godairyfree.com and calls for a gluten free pie crust. I am adding in the almond meal crust I used, or you can use your own. It has coconut milk, but you cant taste the coconut. I also used 3 tsp pumpkin pie spice instead. I would recommend a larger pie tin for this, as I had to scoop some out into a custard cup to bake separately.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1/4 cup white sugar
- 1/2 cup brown sugar firmly packed
- 1/4 teaspoon ground nutmeg or 1/4 teaspoon allspice
- 1 can pumpkin puree (not pumpkin pie mix)
- 1 cup regular coconut milk (not lite)
- 1 1/2 cups almond meal or 1 1/2 cups almond flour
- 3 tablespoons earth balance margarine melted
- 1 teaspoon stevia or 3 tablespoons sugar
- Carbohydrate 31.7573443608374 g
- Cholesterol 105.75 mg
- Fat 2.49941317708333 g
- Fiber 0.1919322869579 g
- Protein 3.19883093754205 g
- Saturated Fat 0.778840177083333 g
- Serving Size 1 1 serving(s) (58g)
- Sodium 42.8793177181446 mg
- Sugar 31.5654120738795 g
- Trans Fat 0.421782036458333 g
- Calories 159 calories
Step-by-step
- Preheat your oven to 425°F. (Unless using the recipe's pie crust - see pie crust directions.)
- Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl.
- In a large bowl, beat the eggs.
- Beat in the sugar mixture, pumpkin, and vanilla until smooth.
- Fold in the coconut milk.
- Pour the filling into the pie crust and bake for 15 minutes.
- Reduce the temperature to 350°F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.
- It may be a bit wobbly still, but it will firm-up as it cools.
- Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).
- Serve or refrigerate until ready to serve.
- Pie Crust Directions:
- Preheat oven to 350 degrees F
- Melt margarine and mix all ingredients directly in the pie pan.
- Pat into place with your fingertips.
- Bake for about 10 minutes (I baked mine about 20 and it never browned), until the crust is beginning to brown.
- Once it starts to brown it will burn quickly, so keep an eye on it.
My Dairy-Free, Soy-Free, Gluten-Free Pumpkin Pie Adventure
As a busy working mom, finding time to bake is a luxury, but when the autumn leaves start to fall, the craving for pumpkin pie is almost irresistible. This year, I decided to tackle a dairy-free, soy-free, and gluten-free version, a challenge I wasn't entirely sure I could conquer. I’ve always loved the comforting warmth of traditional pumpkin pie, but dietary restrictions (and maybe a touch of adventurous spirit) spurred me on. The original recipe I found online promised deliciousness, but I knew it would require some personal tweaking.
The biggest hurdle, I imagined, would be the crust. I've never been a fan of store-bought gluten-free pie crusts; they often lack that satisfying flakiness. Instead, I opted for a homemade almond meal crust—a decision I’m very glad I made. The recipe called for coconut milk, which initially made me slightly apprehensive. Would it overpower the delicate pumpkin flavor? Thankfully, it blended seamlessly into the creamy filling, leaving only a hint of its tropical character. Another adjustment I made was increasing the amount of pumpkin pie spice. A bit more warmth seemed to perfectly balance the sweetness. There's always a little trial and error involved with baking, and this pie proved no exception. My initial pie pan proved too small – a lesson learned the hard way when I had to bake an overflow of filling in a separate custard cup. I would strongly suggest a larger pan for even distribution and easier baking.
The baking process itself was straightforward, though patience was certainly required. The cooling time is crucial; allowing the pie to sit for at least two hours truly lets the flavors meld and the texture set. Waiting felt like an eternity, but the result was well worth it. The final product was a triumph—a delicious pie that didn’t compromise on taste or texture. It was creamy, flavorful, and wonderfully autumnal, a testament to the fact that you really can have your pie and eat it too, even with dietary restrictions. The subtle hint of almond from the crust added a lovely textural and nutty complement to the warm spices and creamy pumpkin filling. Each slice felt like a celebration of fall, a perfect ending to a busy day or a delightful start to a cozy evening. The entire process, from tweaking the recipe to the final cooling, was a rewarding reminder that even the most challenging baking endeavors can lead to incredible results.
I encourage anyone with similar dietary restrictions to try this recipe. Don't let the "dairy-free," "soy-free," and "gluten-free" labels intimidate you. With a little patience and a willingness to experiment, you can create a pumpkin pie that is not only delicious but also meets your specific needs. This recipe, with its subtle adjustments, quickly became a family favorite, proving once again that homemade goodness is the best kind. The next time the autumn winds blow, you'll find me happily baking another one of these delightful pies. The aroma alone is worth the effort!
Pro-tip: For an extra touch of elegance, consider dusting the cooled pie with a sprinkle of powdered sugar or a light dusting of cinnamon before serving. A scoop of dairy-free whipped cream wouldn't hurt either!
Happy baking!
