We may earn money or products from the companies mentioned in this post.
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!
Smitten with us? Share Tumble into Love with a friend!