Pumpkin Pie- Gluten Free & Dairy Free
Thanksgiving and pumpkin pie are two things that just go together. They always have and always will. Creating a gluten free and dairy free pumpkin pie took me a little time, but the challenge was truly in the crust.
After I finally figured the crust out I could concentrate on the filling. The first pie on the agenda was pumpkin.
Thanksgiving is right around the corner and of course when I asked my husband and son what pie they would want for thanksgiving this year- pecan or pumpkin, pumpkin was the winner. Sorry pecan pie lovers, that one will have to wait for next year. Obviously you can’t have pumpkin pie without whipped cream. I haven’t found a dairy free whipped cream in any of my stores, so my homemade coconut whipped cream recipe will be the perfect topping for it!
I highly recommend using a full fat can of coconut milk or coconut cream in this recipe. The So Delicious Culinary Coconut Milk is also a great option. I have used it and it works perfect. I have only attempted this recipe with full fat coconut milk.
The simplicity of pumpkin pie is what keeps me coming back to this recipe, it really only takes a few minutes to whip it together. I have made it in my stand mixer and I have used a hand mixer as well, both with great results.
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When I made this in mini pie form to test it out, I was happy that they came out great as well. Obviously they don’t need to cook as long. I forgot to track the cooking time, but I would suggest cutting the time in half (per recipe) and then taking it out when a toothpick comes out clean.
There have been no issues with the crust over cooking on the top (this had been an issue with me in the past) and I think that is because I am not pre-cooking the crust at all. I pour the pumpkin pie batter in the raw crust shell and then allow it to all cook together. If your crust ever starts to darken too fast you can wrap some foil around it (just the crust edge). I have also seen a new kitchen gadget called a Pie Crust Shield that does the same thing.
When Tresomega Organics reached out to me for their blogger challenge contest, I was super excited. As a blogger I had never entered my recipes into a contest, but I have always wanted to. They sent me a jar of coconut oil and had a baking category. My love for coconut oil runs deep and the ideas are endless. I decided to use the Tresomega coconut oil in my pie crust and made this delicious, melt in your mouth pie for the contest. It’s November after all and it felt very appropriate.
I have tried so many brands of coconut oil I could never count them all. I was impressed with how well it came out of the jar, the texture was soft velvety and the flavor was amazing. If you are looking for a high quality brand of coconut oil, Tresomega Organics is an excellent option. You can find their products to purchase at: Tresomega.com. Sams.com, Amazon.com and Walmart.com. You can follow them on facebook or twitter.
Living so far away from family, the holidays haven’t been the same. I have been working really hard to get my first order of books sold. Self publishing is expensive and scary, but its been amazing and so much fun all at the same time! I am heading to San Mateo, CA next weekend to sell my book at the Gluten Free and Allergen Friendly Expo and then we will be celebrating Thanksgiving with our families. I miss them terribly and I can’t believe how fast this year has gone by, what a whirlwind! What will you be doing for Thanksgiving and what is your favorite family dish?
- Prep time: 1 hour 30 minutes
- Serves: 1 pie crust
- 2 Cups Gluten Free All Purpose Flour Blend
- 1/2 Cup Dairy Free Butter, You can use regular butter if you are not dairy free.
- 1/2 Cup Ice Water, You can add an additional 1 tsp. of water if your dough is too crumbly
- 1/4 Cup Tresomega Organic Coconut Oil
- 1 tsp. Xanthan Gum
In a large bowl add the AP Flour, Xanthan Gum, Coconut Oil, and Dairy Free Butter.
With a pastry cutter, start pressing it into the mixture. Continue to do this for about 1 minute, or until you have lots of little dough balls the size of peas.
Add the water and continue to press your pastry cutter into the mixture. Once the mixture starts to form into one large ball, scrape all of the dough off the pastry cutter and begin to knead the dough with your hands.
Knead the dough until it is smooth and all formed into a nice round disc. If your dough is too crumby and not forming a ball add an additional 1 tsp. of water.
Wrap it in plastic wrap and refrigerate for 1 hour.
Place plastic wrap on the surface you will be using to roll it out. I used two large sheets of plastic wrap.
Take the pie dough out of the fridge and place it on top of the plastic wrap. Put two sheets of plastic wrap over the top, overlapping just in the middle. You want enough plastic wrap to be able to roll it out without the dough pushing out of the edges(the plastic wrap is an important part of rolling your dough out successfully).
Once your dough is rolled out remove the top layer of plastic wrap. Take your hand and gently shimmy it under the plastic wrap that is under your dough. Just gently lifting it from the counter top to make your transfer successful.
Lay your pie dish on top of the dough. In one quick motion you need to flip it. Don’t over think this part, just go for it. Once flipped you can cut off the excess dough and shape the edges. If some pieces fall off the edges it is very easy to pinch extra dough in those spots to reshape it.
Once flipped, push the dough into the pan and shape the edges however you desire. Fill with your favorite filling and bake according to recipe instructions.
This makes one pie crust, but there will be some leftover. There might be enough to make a lattice shape on top, or a few cut outs for decoration. If you need a full dough for the top of the pie then you will likely need to double this recipe. You might be able to make it work with one if you roll it out thin enough. However, the thinner you roll the more difficult the transfer into the pie dish will be.
- Prep time: 10 minutes
- Cook time: 1 hour 15 minutes
The perfect pumpkin pie that the entire family will love.
- 2 Eggs, Beaten
- 1 1/2 Cups Full Fat Coconut Milk or Cream
- 1 Cup Brown Sugar
- 1 tsp. Vanilla
- 1 tsp. Pumpkin Pie Spice Blend
- 1/4 tsp. Salt
- 1 15 oz. Can Pumpkin Puree
Pie Dough Recipe
- 1 Pie Dough Recipe, http://www.livingfreelyglutenfree.com/2017/11/pie-dough-gluten-free-dairy-free.html
Preheat oven to 425°F .
In a large bowl beat all of the ingredients until it is creamy and smooth.
Pour into your pie shell and bake at 425° F for 15 minutes.
Reduce heat to 350°F and cook for an additional hour, or until a toothpick comes out clean.
Allow to cool for at least 2 hours before refrigerating. Serve with coconut whipped cream. Store in the fridge. Enjoy!
If you like this recipe you will love my cookbook with over 100 gluten and dairy free recipes that are delicious, simple to make all with easy to find ingredients. You can purchase it on amazon or my online store.