Gluten Free Pumpkin Pie

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A classic Gluten Free Pumpkin Pie made dairy free with sweetened condensed coconut milk in place of evaporated milk and sugar — warmly spiced and just like the traditional version.

Course: Dessert

Cuisine: American

Servings: slices

Calories: 226kcal

Author: Eating Gluten and Dairy Free

Ingredients

Classic 9" Pie Crust:

1 homemade gluten free pie crust link in post (or buy gf df pie crust)

Pumpkin Pie Filling:

15 ounces Farmer's Market Organic Pumpkin
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
7.4 ounces sweetened condenses coconut milk warmed
1 egg slightly beaten

Instructions

Crust Instructions:

Make homemade gluten free dairy free pie crust according to instructions. If you need a homemade recipe, I linked mine in the post. Or bake your storebought crust according to directions.

Pie Filling Instructions:

Place sweetened condensed coconut milk in a bowl of warm water for 15-20 minutes. This will soften the milk so there aren't clumps in your pie filling.
Mix pumpkin and spices together.
Add in warmed sweetened condensed coconut milk and thoroughly mix.
Lightly mix the egg and add to the pie filling. Be careful not to stir the the pumpkin pie filling with egg.
Pour into pie shell and place in the oven.
Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F for another 35 minutes.
Remove from the oven and allow to cool.
Top with dairy free cool whip and serve.
This stores well in the refrigerate when covered.

Notes

This recipe is more for the pumpkin filling. Use our homemade gluten free pie crust recipe, or a store-bought gluten and dairy free crust like Wholly Gluten Free pie shells, found in the freezer aisle of most grocery stores.

Nutrition