Gluten Free Pumpkin Pie

Pumpkin pie is naturally gluten free, but did you know that you can make it dairy free as well?! This next recipe is just as tasty as the original (and between you and me, if you didn't tell anyone it was dairy free, they would never know!) 

This pie can be prepared the DAY BEFORE so it wont occupy your oven. Simply cover, and refrigerate it for a fresh taste on Thanksgiving Day! 

Gluten Free Pumpkin Pie

(Dairy Free, Gluten Free, Soy Free, Nut Free, Grain Free-see crust below)
Adapted by jalene

Ingredients: 

• 1/2 cup brown sugar
• 1/4 cup sugar or evaporated cane juice sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp sea salt
• 2 large eggs
• 1 tsp gluten free vanilla
  
• 1 can (15 oz) can pureed pumpkin
  
• 1 can (13.5 oz) coconut milk  

I used this CRUST but made only a HALF recipe since it makes 2. See below for a GRAIN-FREE crust!
Directions: 

1. Preheat your oven to 350 F. Roll out your GF crust or have your prepared GF crust ready. 
2. Combine the sugars, cinnamon, ginger, nutmeg, cloves, and salt in a small bowl.
3. In a mixer, beat the eggs. Add in the sugar mixture, pumpkin, and vanilla and mix until smooth.
4. On low speed, pour in your coconut milk. Scrap sides as necessary.  
5. Pour the filling into your unbaked crust. Bake for at least 60-75 minutes. Check by inserting a toothpick into the middle. You can also slightly shake the pan. If it is still pretty wobbly, it needs more time!  

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Want a GREAT dairy-free whip cream?

Try my recipe for coconut cream whip cream! It tastes AMAZING on this pie! 

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Need a Grain-Free crust?

Try this one from my mom: 

Ingredients: 

• 1 & 1/2 cups blanched almond flour
  
• 1/4 tsp sea salt
  
• 1/4 tsp baking soda
  
• 1/4 cup extra virgin olive oil
  
• 2 Tbsp honey
  
• 1 tsp gluten-free vanilla

Directions: 

1. Preheat the oven to 350 F. Combine the flour, salt and baking soda.  
2. In small bowl whisk together the oil, honey, and vanilla.  Stir wet into dry ingredients until combined.  
3. Press into a 9" or deep dish pie pan.  
4. Bake this crust until barely set. (You're not baking it the entire way!) You must cool completely before filling (otherwise it will burn). Then fill with your pumpkin filling and bake as directed for the pumpkin pie. Watch the crust, and cover with tin foil as needed so it will not burn.