Pumpkin Pie

This oh-so-good gluten-free & dairy-free pumpkin pie recipe is an awesome twist on the festive classic. This year, I'll be making multiple to drop on the doorstep of the friends and family I wish could be at the dinner table next to me. It's feels uneasy to be heading into the holidays without the normal plans to gather with loved ones, but for now, sharing a slice of pie over FaceTime is a welcome silver lining in this time of increasing isolation.



  • 3 large eggs
  • 2 cups of fresh pumpkin puree (or 1 15 oz can pumpkin puree)
  • 1 cup full fat coconut milk
  • 1 tsp vanilla extract
  • ¾ cup light brown sugar
  • ½ tsp sea salt
  • 1 tsp ground cinnamon
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp allspice

Pie Crust:

  • 1 ¼ cups gluten free all-purpose flour
  • ½ tsp sea salt
  • 1 tbsp granulated sugar
  • ½ cup organic butter (substitute dairy-free butter if preferred); chilled, and cut into 1 inch pieces
  • ¼ cup ice cold water



Making the Crust:

Place the flour, salt, and sugar in a food processor or blender and pulse to combine.

Add the butter and cold water and blend until the mixture begins to stick together and holds together when pinched. 

Form the dough into a ball.

Wrap in plastic wrap and refrigerate for at least 60 minutes (overnight is best!)

Making the Filling:

In a large bowl, beat the eggs. 

Whisk in the pumpkin, coconut milk and vanilla extract until combined.

Add sugar, salt, cinnamon and other spices and mix until completely combined.

Assembling the Pie:

Preheat your oven to 425°F.

Lightly grease a pie plate and set aside.

Roll out your pie dough on a well-floured surface to fit the size of your pie plate.

Carefully transfer the dough to the pie plate and shape the crust how you want it to look.

Pour the filling into the unbaked pie crust and bake for 15 minutes at 425°F. 

Reduce the temperature to 350°F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for at least 2 hours. 

Serve or refrigerate until ready to serve!


*Adapted from Joy Food Sunshine 

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