Pumpkin Pie Dairy Free Soy Free Gluten Free Recipes
PUMPKIN PIE (DAIRY FREE, SOY FREE, GLUTEN FREE)
I know. How can a diary/soy/gluten free pie taste good? It really does! The texture wasn't quite as firm though. The recipe comes from godairyfree.com and calls for a gluten free pie crust. I am adding in the almond meal crust I used, or you can use your own. It has coconut milk, but you can't taste the coconut. I also used 3 tsp pumpkin pie spice instead. I would recommend a larger pie tin for this, as I had to scoop some out into a custard cup to bake separately.
Provided by WI Cheesehead
Categories Free Of...
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat your oven to 425ºF. (Unless using the recipe's pie crust - see pie crust directions.).
- Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl.
- In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
- Pour the filling into the pie crust and bake for 15 minutes.
- Reduce the temperature to 350ºF 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 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
- Pie Crust Directions:.
- Preheat oven to 350°F Melt margarine and mix all ingredients directly in the pie pan. Pat into place with your fingertips.
- Bake for about 10 minutes (I baked mine about 20 and it never browned), until the crust is beginning to brown. Once it starts to brown it will burn quickly, so keep an eye on it.
PUMPKIN PIE (GLUTEN, DAIRY AND SOY FREE)
Modified from Alton Brown's recipe. I made this for my daughter this Thanksgiving, and it was a hit with even the family members who don't have food allergies. This isn't your normal pumpkin pie... it really highlights the natural flavor of the pumpkin, and though you can definitely taste the coconut, I think the flavors complement each other well. You can add some cinnamon and cloves to the custard to get a more traditional flavor!
Provided by Barucha
Categories Pie
Time 1h30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- For the crust, combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs.
- Drizzle the melted butter or coconut oil into the crumb mixture and pulse 8 to 10 times to combine.
- Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish.
- Place the crust on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
- For the filling, bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
- Add the coconut cream, nutmeg, and salt to the pumpkin. Stir and return the mixture to a simmer.
- Remove the pumpkin mixture from the heat and cool for 10 minutes.
- Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined.
- Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes.
- Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
Nutrition Facts : Calories 497, Fat 17.1, SaturatedFat 10, Cholesterol 92.7, Sodium 449.8, Carbohydrate 83, Fiber 1.2, Sugar 61.2, Protein 5.6
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