Pumpkin Pie (dairy-free, too!)
Categories: Pies, Recipes, Thanksgiving
Tags: , Allergy Friendly, Dairy Free, Desserts, GFCF, Pie, Pie Crust, Pumpkin, Thanksgiving, Vegan, Vegetarian
- 15 oz. pumpkin purée (canned or fresh, cooked)
- 1 cup milk, not low fat (dairy or non-dairy vanilla flavor)
- 2 Tbs. melted butter or non-dairy substitute (e.g. Earth Balance Buttery® Sticks)
- 3 Tbs. bourbon or spiced apple cider
- 1 Tbs. lemon juice
- 2 Tbs. Jules Gluten Free™ All-Purpose Flour
- 1/2 cup packed brown sugar
- 1/4 cup granulated cane sugar
- 2 large eggs (or egg replacer)
- 1/2 tsp. sea salt
- 2 tsp. cinnamon
- 2 tsp. pumpkin pie spice (or 1/2 tsp. nutmeg + 1/2 tsp. ginger + 1/8 tsp. cloves or allspice)
- one uncooked, prepared pie crust in a 10 inch pie plate (see recipe)
Preheat oven to 450º F.
Prepare your pie crust in a 10 inch pie plate and butter or spray one additional ramekin.
Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients in to the liquid bowl while stirring. Beat until totally combined.
Pour into prepared pie plate, leaving at least 1/4 inch between the batter and the top of the pie crust. Pour any remaining batter into prepared ramekin(s). Smooth the top of the pie with a rubber spatula.
Bake at 450º F for 15 minutes, then reduce heat to 375º F and bake for 30 more minutes or until a knife inserted into the pie comes out clean.
This recipe and 149 more easy, allergen-friendly recipes can be found in my latest book, Free for All Cooking.
12 Comments
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26. Oct, 2010
[...] For the Pumpkin Pie Recipe, click here. [...]
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04. Nov, 2010
[...] was the entire month of October?! We’ve already covered the traditional pumpkin favorites like pie and bread in my Thanksgiving Ebook and here on my blog, oh and in my new book, Free for All Cooking [...]
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25. Nov, 2010
[...] journey…. And right this very minute I’m also giving thanks that doubling my pumpkin pie recipe left me enough for 2 extra ramekins to secretly nibble on before the big meal (plus extra [...]
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16. May, 2011
[...] Pumpkin Pie with Crust [...]
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Cindi Aldrich said: on November 9, 2010
Can I use Soy milk instead of milk in this recipie?
Thanks.
Jules said: on November 9, 2010
Absolutely! I use soy, almond or coconut milk in all my baking, since I’m also dairy-free. Enjoy!
Chris said: on October 14, 2011
I’ve only just cut out gluten from my diet and it’s made a huge difference to my health. I’ve lost 27lb in the last 3 months. Recipes like this pumpkin pie have been a huge help in opening my eyes to the wide range of possibilities for gluten free meals.
Jules said: on October 18, 2011
Chris – so glad my recipes have helped! Sounds like you’re already reaping many rewards from a gluten-free diet!
Ria Plate said: on March 18, 2012
The pumpkin pie looks fantastic! Easy to make and very delicious. And since it is completely dairy-free it fits right in my diet. I love it.
Jules said: on March 20, 2012
Great, Ria! So glad it fits right in for you! You’ll love the recipe, and it is easy, I promise!
Ali Niehaus said: on May 11, 2012
You might want to try substituting soft silken tofu for any/all of the dairy. Whirl in Cuisinart first, or maybe a blender would work.
Jules said: on November 15, 2012
Great idea, Ali. Thanks for sharing!