Delightful Mom Food

Easy Healthy Gluten-Free Recipes

  • Home
  • Recipes
  • About
    • About
    • Work With Me
    • Contact
    • Privacy
    • Resources
  • Cookbooks
    • Gluten-Free Dairy-Free Cookbook
    • Dairy-Free Gluten-Free Baking Cookbook
    • Dairy-Free Cookbook For Kids (not gluten-free)
    • E-books
    • More Products
  • Programs
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Last Updated December 29, 2020. Published December 4, 2020 Danielle Fahrenkrug | This post may contain affiliate links which won’t change your price but will share some commission.

Gluten-Free Dairy-Free Pumpkin Pie

Tweet
Share
Pin51
51 Shares
Jump to Recipe Print Recipe

Healthier gluten-free pumpkin pie recipe with a flaky crust and custard filling that melts in your mouth! Not only is it gluten-free, it is also a dairy-free pumpkin pie made without evaporated milk and using coconut sugar.

There is nothing more decadent than creamy, rich pumpkin pie and the aromas of pumpkin spices filling a home. Well, maybe a chocolate mousse dessert, but this gluten-free pumpkin pie comes in just as satisfying! Learn why this recipe works for a clean eating diet, and expert tips how to perfectly make a gluten-free dairy-free pumpkin pie!

WHY MAKE THIS RECIPE

This is a dairy-free and gluten-free pumpkin pie, healthy with no evaporated milk or processed sugars. This version of a gf pumpkin pie lends plenty of sweet taste and a custard filling using canned coconut milk. It gets better… even though there is the use of coconut milk and coconut sugar, it doesn't have a coconut flavor, just loads of pumpkin and cinnamon spices on your palate!

WHAT INGREDIENTS GO INTO THIS GLUTEN-FREE PIE

The Crust: Use either a store-bought gluten-free pie crust, or my gluten-free pie crust recipe. This is great to make in advance a day or two before to easily creating a gorgeous pumpkin pie.

The Filling: The lactose-free pumpkin pie filling is made of coconut sugar, pumpkin puree (not pumpkin pie filling), full-fat canned coconut milk, eggs, vanilla, cinnamon, ginger, cloves, and a little salt to pull out the flavors.

HOW TO MAKE PUMPKIN PIE FROM SCRATCH

STEP 1: First roll out the dough and make your pie crust, poking a few holes in the bottom so it does not puff up during baking (or use pie weights). Then bake it for 10 minutes.

STEP 2: While the pie crust bakes, make the pie filling.

STEP 3: Whisk together the wet ingredients by hand or with an electric mixer.

STEP 4: Pour the pumpkin pie filling into the prepared pie crust and bake it until a knife inserted in the center comes out clean, about 50 minutes. Check the pie halfway through baking and if the crust starts to burn, add a pie shield or create one with foil. This step can also be done before baking if you prefer a less browned crust.

FAQs and EXPERT TIPS

Does pumpkin pie contain gluten?

It is all about the crust. There is no gluten in pumpkin pie filling so just be cautious of the crust. If you have Celiac or a gluten sensitivity, just removing the crust will not work as gluten can still leak into the filling.

What is the best pumpkin to use if not using canned?

The best pumpkins for cooking are sugar pumpkins (also called pie or sweet pumpkins). They are small and round and have a beautiful orange hue. To use instead of canned pumpkin, cook the pumpkin and discard the seeds, then add the meat to a food processor to blend it to a smooth finish and use only 15 ounce.

How do I prevent my gluten-free pumpkin pie crust from browning too much?

Add a pie shield or create one with foil. This step can also be done before baking if you prefer a less browned crust.

How to store gluten-free pumpkin pie.

Store covered in the refrigerator for up to 5 days. 

MORE FAVORITE GLUTEN-FREE PIE RECIPES

Gluten-free Chicken Pot Pie

No-Bake Pumpkin Pie (Raw, Dairy-Free)

Gluten-Free Pie Crust Recipe

Tomato Zucchini Pie

Paleo Pie Crust With Fresh Berries

These Pumpkin Pie Truffles are also really good too!

If you make this gluten-free pumpkin pie recipe from Delightful Mom Food I would love to see your creations! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER  for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below! 

slice of gluten-free pumpkin pie on a plate

Gluten-Free Pumpkin Pie

Healthier gluten-free pumpkin pie recipe with a flaky crust and custard filling that melts in your mouth! Not only is it gluten-free, it is also a dairy-free pumpkin pie made without evaporated milk and using coconut sugar.
5 from 1 vote
Print Pin Rate
Course: Dessert, Holiday
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 220kcal
Author: Danielle Fahrenkrug

Ingredients

  • 1 gluten-free pie crust (fills a 9-inch pie) and use vegan butter for dairy-free
  • 1/2 cup coconut sugar
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 3/4 cup canned full-fat coconut milk
  • 2 eggs large
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 350 degrees F.
  • On a lightly floured work surface, roll out the pie crust dough to a 12-inch circle. Transfer to a 9-inch pie dish and press into the bottom and sides. Crimp the edges, then prick the bottom a few times with a fork. Bake until golden, about 10 minutes. Transfer to a wire rack to cool while you make the filling.
  • Increase the oven temperature to 375 degrees F.
  • In a large bowl, using a whisk or electric mixer, beat together the coconut sugar, pumpkin puree, coconut milk, eggs, vanilla, cinnamon, ginger, cloves and salt until well blended. Pour into the cooled pie crust. Optional to cover the edges with a pie shield for a less brown crust or leave as is.
  • Bake until a knife inserted into the center comes out clean, about 50 minutes. Transfer to a wire rack to cool completely. Serve with diary-free whipped cream.

Notes

Notes 1: Check the pie halfway through baking and if the crust starts to burn, add a pie shield or create one with foil. This step can also be done before baking if you prefer a less browned crust.
Notes 2: Make sure to prick the bottom of the pie crust with a fork or use pie weights over parchment paper. This prevents the crust from puffing up. 
Notes 3: Store covered in the refrigerator for up to 5 days. 
This recipe is from my Dairy-Free Gluten-Free Baking Cookbook.

Nutrition

Calories: 220kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 377mg | Potassium: 53mg | Fiber: 1g | Sugar: 9g | Vitamin A: 105IU | Calcium: 18mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @DelightfulMomFood or tag #DelightfulMomFood!

Healthy Gluten-Free Recipes

  • Gluten-Free Apple CrispGluten-Free Apple Crisp
  • Chana Masala RecipeChana Masala Recipe
  • Mexican Rice & Bean Tacos With Vegan Green DressingMexican Rice & Bean Tacos With Vegan Green Dressing
  • Ground Turkey Spaghetti Squash CasseroleGround Turkey Spaghetti Squash Casserole
  • Gluten-Free Banana Bread With Streusel ToppingGluten-Free Banana Bread With Streusel Topping
Tweet
Share
Pin51
51 Shares

Leave a Comment

About Danielle Fahrenkrug

Danielle Fahrenkrug is the writer and photographer behind Delightful Mom Food. She is also a homeschooling mama who loves food, family, friends, and Jesus with a passion for wine, coffee, and cauliflower bbq pizza. Danielle is also the author for Dairy-Free Gluten-Free Baking Cookbook and Gluten-Free Dairy-Free Cookbook and founder of Delightful Mom Health, a line of high quality health supplements.

Delightful Mom Food|Baked, Dairy-Free, Dessert, Gluten Free, Healthy, Holiday, Vegetarian|Gluten-Free Dairy-Free Pumpkin Pie
« Gluten-Free Cranberry Nut Bread
Gluten-Free Sugar Cookies »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Danielle Fahrenkrug | Recipe Developer
Hi, and welcome to Delightful Mom Food! I'm Danielle, the creator of these simple, healthy, gluten-free recipes that are family friendly. Because eating healthy should be delicious and mean you can still enjoy your favorite foods! I am also the founder of Delightful Mom Health, a line of high quality natural health supplements, 3x cookbook author, and certified health and nutrition life coach.
read more...
Click Here For My Cookbooks!Delightful Mom Food Gluten-Free Dairy-Free Cookbook
Decorated gluten-free gingerbread house

Gluten-Free Gingerbread House Recipe

one hour honey ham holiday dinner on the tables with sides of vegetables

1 Hour Honey-Glazed Ham with Buttery Vegetables and Sauerkraut

vegan eggnog recipe in a mug topped with freshly grated nutmeg

Easy Spiked Vegan Eggnog Recipe (Healthier & Low Fat)

two mugs filled with the best vegan hot chocolate recipe topped with marshmallows, chocolate and peppermint bites

Vegan Hot Chocolate Recipe

slice of gluten-free pumpkin pie on a plate

Gluten-Free Dairy-Free Pumpkin Pie

spoon in brussels sprouts gratin and parsley flakes on top

Brussels Sprouts Gratin

sage butter infused into roasted garlic mashed potatoes mashed and mixed served in a bowl with a dish towel and fresh sage leaves

Sage Butter Garlic Mashed Potatoes

gluten free pie crust in a pie dish with crimped edges

Gluten-Free Pie Crust Recipe

homemade cranberry sauce recipe

Maple Orange Homemade Cranberry Sauce Recipe

gluten-free stuffing made with carrots, celery, onion and gluten-free bread served on a spoon

Gluten-Free Stuffing Recipe (Vegan)


gluten free blog network directory

As Seen In

Collage of logos of sites where Delightful Mom Food has been featured
This post may contain affiliate links
which won’t change your price but will share some commission.
Disclosure and Privacy Policy | Accessibility Statement

Copyright © 2021 DELIGHTFUL MOM FOOD, LLC