Best Gluten, Dairy Free Pumpkin Pie

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Of all the holidays, I find Thanksgiving to be the easiest to prepare gluten and dairy free.  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.

The secret?  Use gluten/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, which are labeled gluten and dairy free.

Mi Del

I crush them up and make the crust the same way you’d make a graham cracker crust – cook for 10 minutes and voila!

gingersnap pie crust (2)

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 gfdf (2)   pie finish (2)

This will become your go-to recipe!  Enjoy!

Ingredients (use certified GF/DF ingredients): 
Crust

1 ½ c 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

Pie Filling
15oz can pure pumpkin
¾ c sugar
1 tsp cinnamon
½ tsp salt
½ tsp ginger
½ tsp ginger
½ tsp nutmeg
3 eggs, beaten
1 c of coconut milk or dairy-free coffee creamer (because it’s thicker)
1 tsp vanilla extract

Directions:
Crust: 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.

Pie Filling:  Preheat oven to 425 degrees F.; Mix sugar, cinnamon, salt, ginger nutmeg in a small bowl. Beat eggs in a large bowl; Add pumpkin and sugar-spice mix; 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.

Top it off with a non-dairy whipped cream.  Reddi Whip recently came out with two non-dairy versions of whipped cream!

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