Easy to make gluten-free pumpkin pie perfect for fall baking. Can also be made crustless.
- 1 gluten-free pie crust
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 2 eggs
- 1 – 15 oz can 100% pure pumpkin
- 1 ½ cups canned coconut milk (a little less than a 13.5 oz can) (whisk this before adding to the pie)
- Have the gluten-free pie crust prepared and chilled.
- Preheat oven to 425°. Place the oven rack on the lowest shelf or next to the 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 the pie mixture into the prepared pie crust. If using a shallow pie pan, all of the pie mixture may not fit. Discard the 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. Some ovens have a hot spot that will create extra browning in a certain area.
- Remove from oven and cool on a wire rack for at least 2 hours before cutting and serving.
- Store leftover pie in the refrigerator.
- For the crust, use my easy-to-make gluten-free pie crust recipe, which is my family’s absolute favorite. It does take some time to chill 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 the lowest oven rack. 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