Every Thanksgiving and Christmas we have an abundance of desserts, but a great Pumpkin Pie is not only traditional, it’s an absolute “must have” dessert on our Holiday Dessert Buffet.  We have made our version of pumpkin pie for years!  The filling is creamy smooth and cinnamon spicy… ohhh, so good!

However, making our traditional Holiday Pumpkin Pie has been more challenging for me because I wanted to make our Holiday Pumpkin Pie with a gluten-free pie crust.  And not just any old gluten-free pie crust, mind you!   I wanted this pie crust to taste and have the texture like a delicious, light and flaky wheat pie crust.

I set to work and tried a variety of gluten-free pie crust recipes for some time but was never totally happy with them.  Some pie crusts tasted great, but the texture was gritty; other gluten-free pie crusts were not flaky and flavorful.  But, (Hurrah!) I finally figured out how to make a delicious, light, flaky, flavorful gluten-free pie crust that everyone loves!   

I tested my Holiday Pumpkin Pie at a dinner party with some gourmet food-loving (wheat-eating) friends.  Here’s what happened:  After polishing off the pumpkin pie and eating every bit of the gluten free pie crust, one person at the table said, “So, Lynn, when did you start eating wheat again?”

I laughed, “You just enjoyed a gluten-free Pumpkin Pie!”   

Everyone was shocked when they found out that this delicious pumpkin pie was wheat-free!  “No way!  No way!  You’ve got to be kidding!”  And then, people even took pieces of pie home for their kids, “Oh my gosh! They will LOVE this Pumpkin Pie!” 
  
I hope YOU love it, too!

Holiday Pumpkin Pie
Gluten-Free Holiday Pumpkin Pie is equally delicious in both versions; dairy free and our traditional pumpkin pie recipe.  In fact, at our party, people could not tell which pie was the dairy free pie!  Both versions are scrumptious, spicy, creamy-smooth… pure yum!
Makes two delicious pumpkin pies.
Ingredients:
1 can pure pumpkin  ~ 29 oz. (1 lb. 13. oz.) 822 g
1 1/3 cups organic sugar
1 teaspoon sea salt
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
4 large eggs
2 – 12 oz. cans evaporated milk (For Dairy Free option, see below)
1.  Preheat oven to 400 degrees Fahrenheit.
2.  In a large mixing bowl, whisk together until well-blended the pumpkin, sugar, salt and spices.  Add the eggs and whisk until smooth.  Finally whisk in both cans of evaporated milk, whisk until creamy-smooth.  (If you prefer, you can mix this using your mixer.)
3.  Pour into two partially-baked gluten-free pie shells.  (Partial baking insures that your crust will be flaky, not soggy.)  
4.  Bake at 400 degrees for 15 minutes.  Turn the heat down to 325 degrees Fahrenheit (leave the oven door closed) and continue baking for approximately 40 – 50 minutes or until a knife inserted two inches from the center comes out clean.  Cool on a wire rack at least two hours.  Serve immediately or refrigerate.
  • Top with sweetened whipped cream if you like!   
  • If you love the taste of nutmeg or allspice, feel free to add 1/8th teaspoon of ground nutmeg or allspice with the other spices.
Gluten & Dairy-Free Holiday Pumpkin Pie
Delicious, smooth, creamy, luscious…you’re gonna love this pie!
Makes two delicious pumpkin pies.
Ingredients:
2 cans (preferably organic) coconut milk ~ 13.66 fl. oz. (403 mL) Note:  Do not use “light” coconut milk
1 can pure pumpkin  ~ 29 oz. (1 lb. 13. oz.) 822 g
1 1/3 cups organic sugar
1 teaspoon sea salt
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
4 large eggs; plus 2 egg yolks
 
1.  Preheat oven to 400 degrees Fahrenheit.
2.  In a large mixing bowl, whisk the coconut milk until it is smooth.  Add the pumpkin, sugar, salt and spices.  Whisk together until smooth.  Add the eggs and whisk until well-blended and creamy-smooth.  (If you prefer, you can mix this using your mixer.)
3.  Pour into two partially-baked gluten-free pie shells.  (Partial baking insures that your crust will be flaky, not soggy.)  
4.  Bake at 400 degrees for 15 minutes.  Turn the heat down to 325 degrees Fahrenheit (leave the oven door closed) and continue baking for approximately 45 – 55 minutes or until a knife inserted two and one half inches from the center comes out mostly clean.  Cool on a wire rack at least two hours.  Serve immediately or refrigerate.  Enjoy!
  • Note:  You can make my gluten-free pie crust dairy-free by using the Earth Balance Vegan Buttery Sticks.  Cube the Buttery Sticks, place them in the the freezer for one or two hours.  Proceed with the recipe as usual. 
“Enter into His gates with thanksgiving, 
and into His courts with praise! 
Be thankful unto Him, and bless His name!  
For the LORD is good, 
His mercy is everlasting; 
and His truth endureth to all generations.
Psalm 100:4-5

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