I hate baking. Seriously, I’m terrible at it. I love sweets and desserts, but I hate the process it takes to make them. I’m also not the biggest fan of pie, but with the fall rolling in and the holidays approaching I feel an obligation to participate in all whimsical fun that comes with fall desserts. Never did I ever believe I could make a pie, let alone anything that resembles pie. BUT, with a couple attempts, I did it! I made a gluten-free, dairy-free pumpkin pie and it’s fantastic. You wouldn’t even know it’s gluten-free and dairy-free unless someone told you; yes, it’s that good. Even better, if you’re not gluten or dairy-free, you can substitute out the weird “healthy” ingredients that some would see in this ingredient list. You’re welcome to use a regular pre-made pie crust, and instead of the coconut milk you can use evaporated milk (just don’t use the brown sugar because there’s sugar in evaporated milk). This pie is worth trying out. I promise 🙂
- 8-9inch pre-made pie crust (Trader Joes has a GF and vegan pie crust in the frozen section)
- 15oz can pumkpin puree
- 14oz can reduced fat coconut milk ( 14oz evaporated regular milk works perfectly if you’re not dairy-free, just omit the 3/4 brown sugar)
- 3 large egg yolks
- 1 large egg
- 3/4 cup packed brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp Chinese five spice
- 1/4 ground ginger
- 1/4 tsp ground nutmeg
- (**If you don’t have these individual spices on hand or don’t want to buy them, 2 tsp of pumpkin pie spice works too!)
****OPTIONAL For Topping:
- Whipped cream of choice (Trader Joes has a coconut whipped cream that’s amazing if you’re dairy free)
- Chopped pecans
1. PREHEAT OVEN TO 425 DEGREES & SET OUT PIE CRUST
This will allow the piecrust to thaw while we prepare the filling.
Trader Joes sells GF & V piecrusts in packs of 2 for 3.99! Any piecrust works though 🙂
2. Let’s make the filling!
-Empty the entire can of pumpkin puree into the large bowl. Then crack your eggs (crack 1 full egg into the large bowl, then crack the three others over the small bowl and separate the yolks from whites, putting the yolks into the large bowl).
-Whisk the eggs and pumpkin puree together until completely homogeneous.
-Add your spices, 1/2 tsp vanilla, 1/2 tsp salt, can of milk, and 3/4 cup brown sugar.
*1 can of evaporated milk works perfectly fine instead of coconut milk if you’re not dairy-free, just make sure to omit the sugar!
*If you don’t have all the spices on hand but happen to have pumpkin pie spice on hand, 2 teaspoons of pumpkin pie spice works perfectly.
-Mix until completely smooth, like the picture on the right.
3. FILL CRUST & BAKE
-Place your piecrust onto baking sheet, make sure it’s in the center of the sheet. Pour filling into pie crust up until right before the ridges in the crust (I kind of over filled mine so do slightly less than what I did. Also, it’s okay if you have leftover filling).
-Tap baking sheet against counter to release any air bubbles. Place in oven.
-Bake at 425 (400 for convection ovens) for 18 minutes, then turn down the heat to 350 (325 for convection) and bake for another 30-45 minutes or until set in the middle
What do I mean by “set in the middle”? You know the pie is ready when its center is no longer super jiggly. It may jiggle ever so slightly, but it shouldn’t appear liquidity at. all. Another way to tell if it’s ready is by taking a fork/toothpick, sticking it all the way into the center of the pie and it shouldnt come out clean.
4. TAKE OUT OF OVEN AND LET COOL
-Your pie should look like this when it’s ready. NO CRACKS IN THE FILLING. If it cracks it’s not the end of the world, don’t freak out you can cover any imperfections with whip cream :).
-I recommend letting this cool for at least an hour, but overnight in the fridge is better 🙂
Plate with desired whipped cream and chopped pecans! Enjoy :))
I HOPE YOU LIKED THIS RECIPE! LEAVE YOUR FEEDBACK BELOW ❤