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Unbelievable! The best pumpkin pie I have ever eaten. I did use a dairy free/gluten free premade pie crust and I used the lite coconut milk. My family could not believe it was dairy and gluten free. Excellent!! Thank you for such a great recipe!

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swoozie28 December 29, 2012

Absolutely delicious. My regular diet folks say this beats regular Pumpkin pie. The crust was especially good. I'm going to use the crust for an apple pie!

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jcrozier December 07, 2012

I should have written a review years ago - this has been my go-to pie recipe for the holiday for a few years now. It is delicious, and the rest of my family without the dairy/gluten issues like I have eat it too, and don't miss "regular" pumpkin pie, in fact, they like it better, and so do I. The hint of coconut flavor adds another dimension that I would miss if it wasn't there. I made a gluten free graham cracker crust instead of almond flour. YUM

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daranick December 23, 2011

can you use rice flour in place of almond flour, this sounds good!

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Grammabobbie November 21, 2010

I wasn't sure what you meant by using a larger pie tin for this recipe, but since I almost always make pies in a 12" deep dish pie plate (except when using purchased, premade crusts), I didn't think that would be a problem, & it wasn't! I did, however, use half again as much of the crust ingredients as called for, & that, too, worked well & it did take the full 60 minutes to bake at the 350 degree temp! With all the 'free' ingredients that are included, I was impressed with this pie's taste! [Tagged & made in Please Review My Recipe]

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Sydney Mike January 05, 2010
Pumpkin Pie (Dairy Free, Soy Free, Gluten Free)