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We’re sharing our favorite gluten and dairy free pumpkin pie recipe just in time for the holidays.
Of all the holidays, Thanksgiving is easiest to prepare gluten and dairy free . Turkey, potatoes, squash, cranberries and corn are naturally gluten and dairy free, which are often the main dishes on the table.
Dessert, however, are a little more challenging. Over the years I’ve tried different recipes to determine what will “pass” as their gluten and dairy laden counterparts so that I don’t have to make too many alternate items (read: make my life easier!) *This* is one of those recipes.
Each year that I’ve made this, I get raving reviews! No one knows it’s gluten and dairy free.
The secret? I use gluten and dairy free gingersnap cookies to make the crust. It is so delicious – and the rest of my family raved about it. Now I make it every year.
I like Mi-Del brand gingersnap cookies, because they are labeled both gluten and dairy free.
Firstly, crush them up and make the crust the same way you’d make a graham cracker crust – cook for 10 minutes and voila!
Next, fill the crust with the pumpkin pie filling, bake for 40 to 50 minutes or until a knife comes out of the center clean (try not to smoosh the center like I did) The edges will get dark, and the first time I made it, I was worried it was overdone — but it had that sweet caramelized taste – delicious!
Pumpkin Pie, Gluten & Dairy Free
- 1½ cups Ginger snap cookie crumbs GF DF like Mi-Del brand
- 2 TBSP Sugar
- 6 TBSP Non diary stick (Earth Balance), shortening or coconut oil, melted
- 15 ounces Can pure pumpkin
- ¾ cups Sugar
- 1 tsp Cinnamon
- ½ tsp Salt
- ½ tsp Ginger
- ½ tsp Nutmeg
- 3 large Eggs, beaten
- 1 cup Coconut milk or dairy-free coffee creamer Full fat canned coconut milk works best
- 1 tsp Vanilla extract
- Preheat oven to 350 degrees F.
- Add all crust ingredients into a food processor
and pulse until combined
- Spread the mixture evenly into a 9-inch pie pan, pressing onto the bottom and up the sides of the pan
- Bake for 10 minutes
- Preheat oven to 425 degrees F.; ; Add pumpkin and sugar-spice mix; ;
- Mix sugar, cinnamon, salt, ginger nutmeg in a small bowl and set aside
- Beat eggs in a large bowl
- Add pumpkin and sugar-spice mix to beaten eggs
- Stir in dairy free milk; Pour into prepared crust;
- Bake 425 degrees F for 15 minutes
- Reduce heat to 350 degrees F.; Bake for another 40 to 50 minutes or until knife inserted at center comes out clean.
a note about dairy free substitutes
I recommend using the full -fat coconut milk that comes in a can, or a dairy-free coffee creamer such as the ones made from So Delicious. Either of these will have a nice, thick, creamy consistency. Want more dairy free substitutions? Click here!
Last, top it off with a non-dairy whipped cream. Reddi Whip recently came out with two non-dairy versions of whipped cream.
This will become your go-to recipe! Enjoy!
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