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Craving gluten free pumpkin pie, but afraid to try it? Never fear! This gluten free pumpkin pie recipe will please any crowd, is super easy, and uses whatever milk you like, dairy or non-dairy. I’ve used coconut, almond and soy with great results. Vanilla flavored non-dairy milks up the flavor profile on this pie even more, and the addition of a splash of bourbon or spiced cider is a secret ingredient that wakes up the taste buds in all the right ways!
I even have a quick video to show you which puts it all together with my homemade gluten free pie crust and shows just how easy it is to make a gluten free pumpkin pie everyone will rave about — I promise!
For the crust, follow my gluten-free pie crust baking tips and recipe for delicious and flaky pie crusts every time! Or opt for another delicious alternative and make a gluten free graham cracker crust! Or, if you’d prefer to whip up a gluten free pumpkin pie in minutes without bothering with a crust, I’ve got you covered with this crustless recipe, too!
Any way you make it, this gluten free dairy free pumpkin pie will be something you’ll want to find excuses to make. I even eat it for breakfast. No lie.
Happy gluten free pumpkin pie baking!
Preheat oven to 450º F.
Prepare your pie crust in a 10 inch pie plate and butter or spray one additional ramekin.
Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients in to the liquid bowl while stirring. Beat until totally combined.
Pour into prepared pie plate, leaving at least 1/4 inch between the batter and the top of the pie crust. Pour any remaining batter into prepared ramekin(s). Smooth the top of the pie with a rubber spatula.
Brush crust with egg wash (full egg, mixed + 1 Tbs. water) or milk or oil (to help the crust brown), then cover with pie crust covers for the first 30 minutes of baking.
Bake at 450º F for 15 minutes, then reduce heat to 375º F and bake for 15 more minutes.
Remove pie crust covers and brush the crust edges with egg wash, milk or oil again, then bake another 15 minutes, or until a knife inserted into the pie comes out clean. The middle should still be slightly jiggly, not totally firm.
Turn off the oven but leave the pie inside the oven with the door cracked open so that the pie cools slowly for 20 minutes more; this will help prevent the custard from cracking and minimize shrinking.
This recipe and 149 more easy, allergen-friendly recipes can be found in my latest book, Free for All Cooking.