Delicious Gluten-Free Pumpkin Pie (Dairy-Free)

Pumpkin pie is such a classic fall pie but it’s good all year round and is perfect for breakfast too! This gluten-free pumpkin pie recipe tastes delicious. The filling is so easy to put together and then bake in my gluten-free pie crust. Can also be baked in a pie pan without a crust. It’s gluten-free and dairy-free but you’ll not miss them one bit.

Tips for Making Gluten-Free Pumpkin Pie (Dairy-Free):

• For the crust use my easy to make gluten-free pie crust recipe that is my family’s absolute favorite. It does take some time for chilling the buttery spread and then the crust but the actual mixing time and rolling out the crust doesn’t take long.
• This can also be made crustless. Maybe you don’t want to make a crust, no problem. Simply mix up the pumpkin pie filling and pour it into a pie plate and bake according to the baking directions.
• For best results use canned coconut milk. Most people cannot taste the coconut milk in this pie but if you or someone you are serving it to is sensitive to the taste or are allergic to coconut milk then you can replace it with cashew milk. The cashew milk does not set up quite as thick as the coconut milk but will still work. This recipe calls for 1 1/2 cups of milk so you will need just a little less than one 13.66 oz can of coconut milk.
• **Whisk the canned coconut milk before adding it to the pie. It more than likely will have separated in the can with a thick creamy part on top and a watery part on the bottom. Whisking the two parts together will give you a creamy texture. **

Tips for Baking Your Pie:

• The size of your pie pan can make a difference in how much pie mix you pour in. The deeper pie pans will hold the entire pumpkin pie mix but if you use a shallower pie pan you may not be able to use all of the filling mixture. There may be just a little that you can discard so you don’t overfill it.  You can see in the picture below the common sizes of pie pans. I always use a glass pie pan.
• Bake your pie on the lowest or next to the lowest oven racks. This will help the crust to bake properly and crispy.
• If you are making more than one pie you can click on the upper right corner of the recipe card below to increase the recipe amounts.

You can see the difference in the depths of common pie pans that you can purchase or may already have. These glass pie pans are 9 1/2-inch in diameter.

Directions For Making Gluten-Free Pumpkin Pie:

• First, make the crust with my homemade pie crust and chill it.
• Preheat oven to 425°. Place oven rack to the lowest shelf or next to lowest.
• In a small bowl whisk together sugar, salt, cinnamon, ginger, and cloves. Set aside.
• In a large bowl whisk the eggs together and then add in the pumpkin and the sugar mixture. Mix well.
• Add in coconut milk (already whisked**) and then whisk until thoroughly combined.
• Pour pie mixture into prepared pie crust. If using a shallow pie pan all of the pie mixture may not fit. Discard any unused amount, if any it will be a small amount.
• Carefully place pie in the oven. Since the pie mixture is liquid move slowly so as not to spill.
• Bake the pie for 15 minutes at 425  and then reduce oven temperature to 350  and continue baking for 50-55 minutes.
• If you see the crust getting too brown in a certain area go ahead and carefully turn it in the oven so it will bake more evenly. Most ovens will have a hot spot that cooks a little hotter.

More Gluten-Free Desserts You’ll Love:

Gluten-Free Peach Pie
Easy Gluten-Free Peach Cobbler
Gluten-Free Pear Pie with Streusel Topping
Gluten-Free Texas Sheet Cake
Gluten-Free Soft Molasses Cookies

For a sugar-free version see my Sugar-Free Pumpkin Pie.

Gluten-Free Pumpkin Pie (Dairy-Free)

★★★★★ 5 from 3 reviews

• Author: MamaShire
• Yield: 8 servings 1x
• Category: Desserts
• Method: Oven
• Diet: Gluten Free

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Description

Easy to make gluten-free pumpkin pie perfect for fall baking. Can also be made crustless.

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Ingredients

Scale 1x2x3x

1 gluten-free pie crust

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
2 eggs
1 – 15 oz can 100% pure pumpkin
1 1/2 cup canned coconut milk (a little less than a 13.5 oz can) (whisk this before adding to the pie)

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Instructions

Have gluten-free pie crust prepared and chilled.

Preheat oven to 425°. Place oven rack to the lowest shelf or next to lowest.

In a small bowl whisk together sugar, salt, cinnamon, ginger, and cloves. Set aside.

In a large bowl whisk the eggs together and then add in the pumpkin and the sugar mixture. Mix well.

Add in coconut milk and whisk until thoroughly combined.

Pour pie mixture into prepared pie crust. If using a shallow pie pan all of the pie mixture may not fit. Discard unused amount, it will be a small amount if any.

Carefully place the pie in the oven. Since the pie mixture is liquid move slowly so as not to spill it.

Bake the pie for 15 minutes at 425  and then reduce oven temperature to 350  and continue baking for 50-55 minutes. If you notice an area of the crust that is browning faster than the rest you can carefully rotate it so that it will brown more evenly. Most ovens have a hot spot that will create extra browning in a certain spot.

Remove from oven and cool on a wire rack for at least 2 hours before cutting and serving.

Store leftover pie in the refrigerator.

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Notes

Tips for Making Gluten-Free & Dairy-Free Pumpkin Pie:

• For the crust use my easy to make gluten-free pie crust recipe that is my family’s absolute favorite. It does take some time for chilling the buttery spread and then the crust but the actual mixing time and rolling out the crust doesn’t take long.
• This can also be made crustless. If you don’t want to make a crust, no problem. Simply mix up the pumpkin pie filling and pour it into two pie plates and bake according to the baking directions.
• For best results use canned coconut milk. Most people cannot taste the coconut milk in this pie but if you or someone you are serving it to is sensitive to the taste or are allergic to coconut milk then you can replace it with cashew milk. The cashew milk does not set up quite as thick as the coconut milk but will still work. This recipe calls for 1 1/2 cups milk so you will need just a little less than one 13.66 oz can of coconut milk. **Whisk the canned coconut milk before adding to the pie. It more than likely will have separated in the can with a thick creamy part on top and a watery part on the bottom. Whisking the two parts together will give you a creamy texture. **
• The size of your pie pan can make a difference in how much pie mix you pour in. The deeper pie pans will hold the entire pumpkin pie mix but if you use shallow pie pan you won’t want to use the complete pie mix. There may be a little leftover that you can discard. You can see in the picture below the common sizes of pie pans.
• Bake your pie on the lowest or next to lowest oven racks. This will help the crust to bake properly and crispy.

Keywords: pumpkin pie, gluten-free pumpkin pie, dairy-free pumpkin pie, gluten-free pie, gluten-free desserts