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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 famous 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.
If you do choose to make the traditional pumpkin pie with crust version, there are a few tips that will help it be the MOST yummy!
One is to brush on an egg wash or your favorite milk or oil before baking. This will help the crust to brown, while also helping to keep it from drying out.
Then I always recommend baking with pie crust savers or covers. These will also prevent the crust edges from drying out or overbaking. No one wants a hard crust!
Finally, once it’s done baking, turn off the oven and open the oven door. Let the pie cool more slowly that way so that it won’t crack in the middle. But even if it does, that’s nothing a dollop of whipped cream or even extra pie crust baked into fall shapes by using a cookie cutter can’t fix!
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.
No matter how you slice it, this iconic pie will make everyone at the table happy!
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