Gluten-Free Egg-Free Pumpkin Pie

Gluten, Dairy & Egg Free Pumpkin Pie Recipe

Pumpkin pie is the quintessential Thanksgiving dessert. And this pumpkin pie is very likely the most allergen-friendly version I can think of. It is gluten free, dairy free, and egg free. But it is really delicious with all the flavor of classic pumpkin pie. Trust me, no one will miss the gluten, dairy, or eggs!

And it so easy! With the exception of about 10 minutes in the oven to bake the crust, this recipe sets up in the refrigerator, leaving your oven free for so many other things like turkey, dressing, sweet potato casserole and such.

I put a little twist to the crust using ground up gluten free gingersnaps but if gingersnaps aren’t your thing, feel free to substitute with gluten free graham cracker crumbs or really any gluten free cookie crumbs you like. You could also prepare this is a pre-baked traditional gluten free pie crust.

I used Wholesome Organic sugar for this recipe. You can use regular granulated sugar or coconut palm sugar if you want to lighten the glycemic index on your dessert.

Need more dessert ideas? Browse more gluten-free pie recipes for your Thanksgiving meal.

Gluten-Free Egg-Free Pumpkin Pie Recipe

5 from 1 vote
Gluten-Free Egg-Free Pumpkin Pie
Print Recipe

Gluten, Dairy & Egg Free Pumpkin Pie

Prep Time20 mins
Cook Time10 mins
Chill time4 hrs
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 578kcal
Author: Carol Kicinski

Ingredients

  • Gluten free non-stick cooking spray
  • cups gluten free gingersnap cookie crumbs (or other cookie crumbs) – from 3 cups cookies, ground up
  • 6 tablespoons dairy free butter , melted
  • 1 (13.5-ounce) can full-fat coconut milk
  • 4 tablespoons corn starch, tapioca starch, or arrowroot powder
  • ¾ cup Wholesome Organic Sugar or Coconut Sugar
  • 1 (15-ounce) can pumpkin puree – not pumpkin pie filling
  • 2 teaspoon pumpkin pie spice
  • ½ teaspoon kosher or fine sea salt
  • 2 teaspoon pure vanilla extract
  • Dairy free whipped cream

Instructions

  • Preheat oven to 350 degrees. Spray a 9-inch pie pan with gluten free non-stick cooking spray.
  • Combine the cookie crumbs with the melted dairy free butter and mix well. Press the mixture firmly into the prepared pie pan and bake for 10 minutes. Let cool.
  • In a small bowl, whisk together the cornstarch with ¼ cup of the coconut milk until smooth.
  • In a medium saucepan combine the remaining coconut milk with the sugar and bring to a boil over medium-high heat, stirring to dissolve the sugar. Whisk in the cornstarch mixture and continue to cook and whisk until the mixture thickens, about 1 minute. Reduce heat to low and add the pumpkin, pumpkin pie spice, and salt, whisking well. Take off the heat and whisk in the vanilla. Spoon the mixture into the pie crust and place a piece of plastic wrap directly on the surface of the pumpkin to prevent a skin from forming. Refrigerate for at least 4 hours or until set. Can be made 2-3 days ahead.
  • Serve with dairy free whipped cream.

Nutrition

Nutrition Facts
Gluten, Dairy & Egg Free Pumpkin Pie
Amount Per Serving
Calories 578 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 14g70%
Sodium 554mg23%
Potassium 286mg8%
Carbohydrates 66g22%
Fiber 4g16%
Sugar 35g39%
Protein 6g12%
Vitamin A 11030IU221%
Vitamin C 4mg5%
Calcium 74mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Dairy Free Pie Pumpkin Thanksgiving Wholesome Sweeteners
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