Gluten Free Pumpkin Pie

Nothing says Thanksgiving like Pumpkin Pie, gluten free pumpkin pie that is!

Well, at least that’s how my husband feels.

Truth be told, we never had it growing up so I didn’t know what I was missing.

Once I was lucky enough to try it at my mother in law’s house, I was hooked.

For the past four years I have been trying to master a dairy free and gluten free pumpkin pie recipe and I am so excited to tell you that I finally did it!

Why did it take so long to create the perfect recipe?

Most of it was due to trial and error replacing the milk.

Many recipes use evaporated milk and others use condensed milk.

In both cases, they contain dairy which made them a no-go for our family. When I used the condensed milk it rose quite high and gave the pie a cake like texture rather than the creamy texture that traditional pumpkin pie has.

Once I found a reliable evaporated milk substitute in Coconut Evaporated Milk the next step was determining the right amount of sugar.

I wasn’t able to find unsweetened dairy free evaporated milk locally, so with some sweetening already in the milk I didn’t need to add as much sugar to the recipe.

Helpful Tips:

1. Heat the pumpkin puree and spices together first. Heating them together on the stove top on low for 10 minutes helps bring out the flavors in the spices.

It also helps remove any canned taste that might be present from canned pumpkin puree.

2. Keep your gluten free pumpkin pie crust from getting soggy in the oven by brushing the pie crust with egg whites BEFORE you add the pie filling. This will act as a barrier.

3. Slow down the cooling process. Reduce cracking on top of the pie by letting it cool in the oven.

When you’ve cooked it for 15 minutes at 425 and then 35 minutes at 350 degrees, turn the oven off.

Leave the pie in the oven for 20 more minutes. Then crack the oven door open and let it sit for 10 more minutes.

Allowing the pie temperature to go down more slowly will substantially reduce cracking after it bakes.

How To Make Gluten Free Pumpkin Pie 

Before you start, make sure you have the supplies and ingredients below and then preheat your oven to 425 degrees.

You will need:

• 9 inch pie pan
• gluten free and dairy free pie crust
• 15 oz pumpkin puree
• 12 oz sweetened evaporated coconut milk (I used Nature’s Charm brand which I found at Whole Foods)
• 1/2 cup sugar
• 2 eggs
• 1 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp cloves
• dairy free whipped cream (optional)

Step 1: Pour your pumpkin puree into a small sauce pan, add the spices and cook on low for 10 minutes. Stir occasionally. Remove from heat, and let cool.

Step 2: Add the cooled pumpkin batter, milk, eggs and sugar to a stand mixer. Mix on medium for 3 minutes until the pie filling is smooth.

Step 3: Brush your 9-inch pie crust with egg whites.

Step 4: Pour the pumpkin filling into the pie.

Step 5: Bake for 15 minutes at 425 degrees. Then, reduce the temperature to 350 degrees and bake for 35 minutes.

Leave it in the oven with the door closed for 20 minutes. Then, crack the oven door and let it sit in the oven for an additional 10 minutes.

Step 6: Transfer it to a counter top for 30 minutes and then transfer it to the refrigerator for a minimum of 2 hours.

Best enjoyed cold and optionally with dairy free whipped cream on top.

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Gluten Free Pumpkin Pie Printable Recipe

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