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    You are in: Home / Dairy-free / Pumpkin Pie (Dairy Free, Soy Free, Gluten Free) Recipe
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    Pumpkin Pie (Dairy Free, Soy Free, Gluten Free)

    Pumpkin Pie (Dairy Free, Soy Free, Gluten Free). Photo by JavaBird

    1/1 Photo of Pumpkin Pie (Dairy Free, Soy Free, Gluten Free)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    10 mins

    1 hr 10 mins

    WI Cheesehead's Note:

    I know. How can a diary/soy/gluten free pie taste good? It really does! The texture wasn't quite as firm though. The recipe comes from and calls for a gluten free pie crust. I am adding in the almond meal crust I used, or you can use your own. It has coconut milk, but you can't taste the coconut. I also used 3 tsp pumpkin pie spice instead. I would recommend a larger pie tin for this, as I had to scoop some out into a custard cup to bake separately.

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    Units: US | Metric


    • 354.88 ml almond meal or 354.88 ml almond flour
    • 44.37 ml Earth Balance margarine, melted
    • 4.92 ml stevia or 44.37 ml sugar


    1. 1
      Preheat your oven to 425ºF. (Unless using the recipe's pie crust - see pie crust directions.).
    2. 2
      Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl.
    3. 3
      In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
    4. 4
      Pour the filling into the pie crust and bake for 15 minutes.
    5. 5
      Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
    6. 6
      Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
    7. 7
      Pie Crust Directions:.
    8. 8
      Preheat oven to 350°F Melt margarine and mix all ingredients directly in the pie pan. Pat into place with your fingertips.
    9. 9
      Bake for about 10 minutes (I baked mine about 20 and it never browned), until the crust is beginning to brown. Once it starts to brown it will burn quickly, so keep an eye on it.

    Ratings & Reviews:

    • on December 29, 2012


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2011

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Pumpkin Pie (Dairy Free, Soy Free, Gluten Free)

    Serving Size: 1 (133 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 346.0
    Calories from Fat 145
    Total Fat 16.1 g
    Saturated Fat 6.8 g
    Cholesterol 46.5 mg
    Sodium 181.3 mg
    Total Carbohydrate 47.3 g
    Dietary Fiber 2.7 g
    Sugars 40.2 g
    Protein 6.3 g

    The following items or measurements are not included:

    Earth Balance margarine


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