I have a gluten-free, dairy-free pumpkin pie recipe to share! I tried this a little while ago with my friends, and it turned out well. It doesn’t taste exactly like a normal pumpkin pie, but I thought it was really good and I was glad that it fit my diet. The recipe is as follows:
1-½ cups of Gluten Free All Purpose Baking Flour (Bob’s Red Mill Brand)
½ tsp Salt
½ cup dairy free Margarine 4 Tbsp coconut milk
Directions: combine ingredients and mix with mixer on low until well mixed. Then roll out, and place in pie pan. Flatten the crust into the pan so it fits well, and cut off any excess. Bake at 400 for 15-20 minutes. Add filling and cook for 10 minutes, then reduce heat to 350 and cook for another 40 minutes. This makes 12 servings. (recipe c/o Bob’s Red Mill)
2 cups canned pumpkin
2/3 cup light brown sugar
2 large eggs
1-teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1-cup coconut milk
Directions: Combine all ingredients except coconut milk. Mix with hand mixer, and once well combined, slowly pour in milk while continuing to mix. Follow directions under piecrust to cook filling. (Recipe c/o dairy free cooking at about.com)
Once this is complete, cool on cooling rack, and this pie can be served with vegan whipped cream.
This pie turned out really well! We didn’t have a hand mixer, which made getting the crust super well mixed a little difficult. I will definitely use a hand mixer when making it again. I hope you enjoy!