Creamy Gluten-Free Dairy-Free Pumpkin Pie
yields: 1 9-inch 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!
Ingredients
Gluten-Free Crust Options
- 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
Baked Dairy-Free Pumpkin Pie Filling
- ½ cup (112 g) light brown sugar
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 2 large eggs
- 1-⅓ cups (320 g) canned pumpkin puree, see note
- 1 cup (240 g) full fat canned coconut milk, mixed well until homogenous (see note)
- ¾ teaspoon pure vanilla extract
No-Bake Dairy-Free Pumpkin Pie Filling
- ½ cup (112 g) 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 (480 g) full fat canned coconut milk
- 1⅓ cups (320 g) canned pumpkin puree
- 2 large egg yolks
- ¾ teaspoon pure vanilla extract
For Serving
- 1 batch coconut whipped cream, (plan ahead: chill the coconut cream for at least 24 hours)
INSTRUCTIONS
Gluten-Free Crust
- 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.
Baked Filling Version
- 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.
- 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.
- 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).
No-Bake Filling Version
- 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.
- 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).
Coconut Whipped Cream
- Prepare the coconut whipped cream according to the recipe, chilling until ready to use. Serve pie cold with coconut whipped cream.
Notes
Non-Organic Canned Pumpkin: I recommend using non-organic canned pumpkin as organic canned pumpkin tends to be more watery and I have not tested to see how that interacts with the recipe.
Coconut milk: Your coconut milk should be well-mixed until homogenous. If the cream on your coconut milk is very firm, you may need to heat it lightly until you can combine the cream with the liquid in the coconut milk. For coconut milk, I recommend Native Forest, Thai Kitchens, or 365 brands. I do NOT recommend Trader Joe's coconut milk or cream as it's oily and separates into a very weird texture in recipes.
