Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free)

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Are you a fan of pumpkin pie but have dietary restrictions? Look no further!

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Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free)
Prep
20 min
Cook
1 hr 15 min
Total
3 hr 35 min
Servings
8

Method

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. In a bowl, combine the all-purpose gluten-free flour and 1 teaspoon of salt.

  3. In a separate bowl, whisk together the vegetable oil and soy creamer until creamy.

  4. Pour the oil mixture into the flour mixture and stir with a fork until well blended.

  5. Press the crust into the bottom and sides of a 9-inch pie pan.

  6. Bake the crust in the preheated oven for 15 minutes, then remove and set aside.

  7. Reduce the oven temperature to 350 degrees F (175 degrees C).

  8. In a blender, combine the pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves. Blend until well combined.

  9. Pour the mixture into the prebaked pie crust.

  10. Place foil around the edges of the pie crust.

  11. Bake the pie in the oven for 60 minutes or until a knife inserted 1 inch from the crust comes out clean.

  12. Allow the pie to cool on the counter for 2 hours.

  13. Refrigerate the pie overnight before serving.

About this recipe

Are you a fan of pumpkin pie but have dietary restrictions? Look no further! In this article, we'll show you how to make a delicious pumpkin pie that is free from wheat, eggs, and dairy. Whether you have allergies, dietary preferences, or just want to try something new, this pumpkin pie recipe is perfect for you.

The Perfect Pumpkin Pie

Imagine a mouthwatering pumpkin pie with a flaky crust and a creamy, spiced filling. The warm aroma of cinnamon and nutmeg fills the air as you take your first bite. The smooth texture melts in your mouth, leaving you craving for more. Now, you can enjoy this delightful dessert without worrying about wheat, eggs, or dairy.

Wheat-Free Crust

The crust is the foundation of any great pie, and this wheat-free crust is no exception. Instead of traditional wheat flour, we'll be using a combination of almond flour and coconut flour. These gluten-free alternatives not only add a nutty flavor but also create a tender and flaky texture that complements the pumpkin filling perfectly.

Egg-Free Filling

Eggs are commonly used to bind and set the filling in traditional pumpkin pies. However, in this recipe, we'll be using a mixture of pumpkin puree, coconut milk, and arrowroot powder to achieve the same creamy consistency. The result is a luscious filling that holds together beautifully, without the need for eggs.

Dairy-Free Whipped Cream

A slice of pumpkin pie isn't complete without a dollop of whipped cream. But fear not! We have a dairy-free alternative that will satisfy your cravings. Instead of traditional dairy cream, we'll be using coconut cream. Whip it up with a touch of maple syrup and vanilla extract, and you'll have a fluffy and delicious topping that pairs perfectly with the pumpkin pie.

Frequently asked questions

Can I use a different type of flour for the crust?

Absolutely! If you have other dietary restrictions, you can experiment with different types of flour, such as rice flour or oat flour. Just keep in mind that the texture and taste may vary slightly.

Can I substitute the arrowroot powder in the filling?

Of course! If you don't have arrowroot powder on hand, you can use tapioca starch or cornstarch as a substitute. They will work just as well to thicken the filling.

How long does the pumpkin pie need to cool before serving?

It's best to let the pie cool at room temperature for at least 2 hours before serving. This allows the filling to set properly and ensures a clean slice.

Can I freeze the pumpkin pie?

Absolutely! Once the pie has completely cooled, you can wrap it tightly in plastic wrap and aluminum foil before freezing. It will keep well for up to 3 months. To thaw, simply place it in the refrigerator overnight.

Can I use store-bought pumpkin puree?

Yes, you can use store-bought pumpkin puree. Just make sure it is 100% pure pumpkin without any added sugars or spices. Alternatively, you can make your own pumpkin puree by roasting and pureeing fresh pumpkins.

Can I make this pumpkin pie ahead of time?

Absolutely! This pumpkin pie is a great make-ahead dessert. You can bake it a day in advance and store it in the refrigerator until ready to serve. Just make sure to cover it tightly to prevent any odors from seeping in.

Can I add other spices to the filling?

Absolutely! If you prefer a more spiced pumpkin pie, you can add a pinch of cloves, ginger, or allspice to the filling. Just be mindful of the quantities as these spices can be overpowering if used excessively.

Can I use a different type of sweetener?

Yes, you can use a different type of sweetener, such as maple syrup or honey, instead of the suggested coconut sugar. Just keep in mind that it may slightly alter the flavor profile of the pie.

In conclusion, this wheat-free, egg-free, and dairy-free pumpkin pie is a delicious dessert option for those with dietary restrictions or preferences. The combination of a nutty crust, creamy filling, and fluffy coconut whipped cream creates a harmonious blend of flavors and textures. So go ahead, indulge in a slice of this delectable pumpkin pie and savor the taste of fall!

AprilCook, recipe developer and the heart of Chefwiz. More about April

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