Gluten Free Pumpkin Pie (With Dairy Free Option)
This gluten free pumpkin pie has a flaky gluten-free crust and a smooth, creamy pumpkin filling made with coconut milk, maple syrup, coconut sugar, and warm fall spices. Topped with adorable pie crust leaves, it’s a beautiful dairy-free Thanksgiving dessert made with simple, wholesome ingredients.
Ingredients
- 1 15 oz can pumpkin puree
- 2 eggs
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 1 cup full fat coconut milk canned
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp sea salt
- 1 9" homemade gluten free pie crust
Instructions
- Prepare your gluten-free pie dough and place it into a 9-inch pie plate or pie pan. Refer to the link to my recipe in the blog post. Once it is in the pan, crimp the crust edges and place the prepared crust in the refrigerator while you make the filling.
- Preheat the oven to 425F. Then add the canned pumpkin puree, eggs, maple syrup, coconut sugar, coconut milk, vanilla extract, cinnamon, ginger, nutmeg, cloves, and sea salt to a large mixing bowl. Whisk until the pumpkin pie filling is completely smooth and creamy.
- Pour the pumpkin filling into the prepared gluten-free crust and smooth the top if needed. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for another 40–50 minutes. About 30 minutes into baking, loosely cover the edges of the crust with aluminum foil to prevent them from browning too quickly. The pie is done when the edges and center are set but the center still has a slight jiggle. A toothpick inserted near the center should come out mostly clean.
- Roll out the leftover gluten-free pie dough to about ⅛-inch thick and use small leaf-shaped cookie cutters to cut out the shapes. Place the leaves on a parchment-lined baking sheet, lightly brush with a wash of 1 egg mixed with 1 tsp of water, sprinkle with sugar and cinnamon and bake at 350°F for 10–15 minutes, or until lightly golden. Allow to cool completely before arranging on top of the pumpkin pie.
- Allow the pumpkin pie to cool and set for at least 2 hours before slicing. Once the pie is completely set, arrange the baked pie crust leaves on top of the pie for decoration.
Notes
- Use full-fat coconut milk: Canned, full-fat coconut milk gives the pumpkin filling the richest, creamiest texture.
- Don’t overbake: The filling should be set around the edges with a slight jiggle in the center when you remove it from the oven. It will continue to set as it cools.
- Protect the crust: Loosely cover the crust edges with aluminum foil about 30 minutes into baking to prevent them from getting too brown.
- Let it set: Allow the pie to cool and set for at least 2 hours before slicing for the best texture and clean slices.
- Make the leaves separately: Bake the pie crust leaf cutouts separately and arrange them on top once the pie has cooled and set.
- Make ahead: This pie is perfect for making a day ahead. Cover and refrigerate once completely cooled, then add the decorative leaves before serving.
Tried this recipe?Let us know how it was!