Best 2 Pumpkin Pie Dairy Free Soy Free Gluten Free Recipes
Get ready to tantalize your taste buds with a delectable journey into the world of dairy-free, soy-free, and gluten-free pumpkin pie. This curated collection of recipes caters to various dietary needs without compromising on flavor and indulgence. From classic pumpkin pie with a creamy coconut milk filling to a grain-free crust made with almond flour and oats, these recipes offer a symphony of textures and flavors. Discover the magic of pumpkin pie reimagined with unique ingredients like millet and buckwheat, resulting in a symphony of flavors and textures that will leave you craving more. Each recipe is carefully crafted to ensure a perfect balance of spices, providing a warm and inviting aroma that fills your kitchen. Whether you're a seasoned baker or just starting your culinary adventures, these recipes are designed to guide you through the process with ease. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey.
Let's cook with our recipes!
DAIRY-FREE GLUTEN-FREE PUMPKIN PIE
Steps:
- Gather the ingredients.
- In a medium-sized mixing bowl, combine the flour mix, powdered sugar , and salt until well mixed.
- Using a pastry cutter or your hands, cut in the dairy-free, gluten-free margarine until the mixture resembles a coarse meal.
- Create a well in the center of the ingredients.
- Add the egg and water, mixing until the dough comes together to form a soft dough. Add a little more water if needed.
- Press the dough into a disk, wrap it in plastic wrap, and refrigerate for 1 hour.
- Unwrap the pie dough and place between two pieces of lightly floured (with gluten-free flour ) parchment paper.
- Roll out the dough between the two sheets of parchment and carefully transfer to the prepared pie plate.
- Form the crust with your fingers and smooth out any breaks or cracks. (Gluten-free pie crusts crumble considerably more than traditional flour ones.) Place the pie plate in the refrigerator while preparing the filling. Preheat the oven to 425 F.
- Gather the ingredients.
- In a medium-sized mixing bowl using an electric hand mixer or a standing mixer , mix the pumpkin, eggs, coconut milk, maple syrup, ground cinnamon, ground ginger, ground cloves, and salt until smooth and well combined.
- Pour the mixture into the prepared crust and sprinkle lightly with granulated sugar.
- Bake for 10 minutes, then turn down the oven to 350 F and bake for 35 to 40 minutes more, or until a skin forms on top of the filling and the crust is just lightly golden (gluten-free crusts do not brown quite like wheat-based ones.)
- Transfer the pie to a wire cooling rack to cool completely, then place in the refrigerator to chill completely.
- Serve cold with vegan whipped cream if desired. Note: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Nutrition Facts : Calories 274 kcal, Carbohydrate 30 g, Cholesterol 56 mg, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, Sodium 160 mg, Sugar 12 g, Fat 16 g, ServingSize 1 9-inch pie (8 to 10 servings), UnsaturatedFat 0 g
PUMPKIN PIE (DAIRY FREE, SOY FREE, GLUTEN FREE)
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 godairyfree.com 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.
Provided by WI Cheesehead
Categories Free Of...
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat your oven to 425ºF. (Unless using the recipe's pie crust - see pie crust directions.).
- Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl.
- In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
- Pour the filling into the pie crust and bake for 15 minutes.
- 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.
- Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
- Pie Crust Directions:.
- Preheat oven to 350°F Melt margarine and mix all ingredients directly in the pie pan. Pat into place with your fingertips.
- 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.
Tips:
- For a creamier filling, use full-fat coconut milk.
- If you don't have almond flour, you can make your own by grinding almonds in a food processor until they are finely ground.
- Be sure to use canned pumpkin puree, not pumpkin pie filling.
- If you don't have a pie crust, you can use a pre-made one from the store.
- To make the pie gluten-free, be sure to use a gluten-free pie crust.
- If you don't have a stand mixer, you can use a hand mixer to make the filling.
- Be sure to chill the filling for at least 4 hours before serving.
Conclusion:
This dairy-free, soy-free, and gluten-free pumpkin pie is the perfect dessert for anyone with food allergies or sensitivities. It's also a delicious and festive way to celebrate the fall season. With its creamy filling and flaky crust, this pie is sure to be a hit at your next gathering.
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