Creamy Gluten-Free Dairy-Free Pumpkin Pie
This gluten-free, dairy-free pumpkin pie is creamy, smooth, and delicious in any crust whether you bake in a flaky pie crust, graham cracker crust, or shortbread tart crust! The filling is sweetened with brown sugar and uses coconut milk rather than the usual evaporated milk. Bake it like a classic pumpkin pie, or use the simple stovetop no-bake method. Topped with soft pillows of coconut whipped cream, no one will believe it's gluten-free or dairy-free!
- Prep time
- 15 min
- Cook time
- 1 hr 5 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 9-inch gluten-free tart crust (dairy-free, if needed, OR)
- 1 9-inch gluten-free graham cracker crust (dairy-free, if needed, OR)
- 1 9-inch gluten-free pie crust (dairy-free, if needed, OR)
- ½ cup light brown sugar
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- ¼ teaspoon kosher salt
- 2 large eggs
- 1-1/3 cups canned pumpkin puree (see note)
- 1 cup full fat canned coconut milk (mixed well until homogenous (see note))
- ¾ teaspoon pure vanilla extract
- ½ cup light brown sugar
- 3 tablespoons cornstarch
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 2 cups full fat canned coconut milk
- 1⅓ cups canned pumpkin puree
- 2 large egg yolks
- ¾ teaspoon pure vanilla extract
- 1 batch coconut whipped cream ((plan ahead: chill the coconut cream for at least 24 hours))
Instructions
- 1
Prepare your crust according to the recipe. You can make this pumpkin pie with gluten-free tart crust (use almond flour or sub in hazelnut flour), gluten-free graham cracker crust, or a gluten-free pie crust. For the baked pumpkin pie filling, just par-bake the crust according to the recipe. Let cool completely before filling. For the no-bake pumpkin pie filling, fully bake and cool the crust according to the respective recipe.
- 2
For the baked filling version, preheat the oven to 350°F. In a large mixing bowl, mix the brown sugar with the spices and corn starch. Add the eggs, pumpkin, coconut milk, and vanilla and whisk well to combine. Pour the filling through a fine-mesh sieve to get rid of any clumps of coconut milk remaining.
- 3
With the par-baked tart or pie crust on the baking pan on the oven rack, carefully pour the filling into the crust. Gently push the rack into the oven and bake for 45-50 minutes until the center is set when the pan is gently jiggled. Take care not to overbake so the inside stays soft and creamy.
- 4
Remove from oven and let cool completely on a wire rack for at least an hour. If you used a tart crust, gently release the tart from the pan before chilling. Chill for at least 2 hours. If made the day before, chill overnight uncovered for up to a day (otherwise cover or put in an airtight container to store for longer).
- 5
For the no-bake filling version, whisk together light brown sugar, corn starch, spices, and salt in a medium saucepan. Add coconut milk, pumpkin puree, egg yolk, and vanilla extract and whisk until smooth. Bring to a boil over medium heat, whisking constantly, making sure to scrape the edges and bottom of the pot. Continue boiling for 1½ more minutes until it thickens to the consistency of yogurt.
- 6
Pour into fully baked and cooled crust and smooth with an offset spatula. If you have any extra filling beyond what fits in the crust, pour it into a dessert cup for pudding cups. Chill completely, about 2 hours. If you used a tart crust, gently release the tart from the pan before chilling. If made the day before, chill overnight uncovered for up to a day (otherwise cover or put in an airtight container to store for longer).
- 7
Prepare the coconut whipped cream according to the recipe, chilling until ready to use. Serve pie cold with coconut whipped cream.