Pumpkin Pie (Gluten-Free, Dairy-Free)


As desserts go, pumpkin pie is healthier than many other recipes. My whole family loves pumpkin pie, and Thanksgiving wouldn’t be the same without it! But the evaporated milk makes us congested, and the gluten in the crust isn’t good for anyone! Here is a delicious pumpkin pie recipe that is dairy-free and gluten-free! Enjoy!



1⁄2 c sugar (or alternative sweetener to taste)
1⁄2 t sea salt
1 t cinnamon
1⁄2 t ground ginger
1⁄4 t ground cloves
  whole pastured eggs, or 4 egg yolks
1 can (15 oz) pure pumpkin puree
1 can (13.66 oz) canned coconut milk


Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl.

Beat eggs or egg yolks with a fork in a large bowl. Pour pumpkin and sugar-spice mixture into bowl with eggs and beat with an electric mixer. Gradually pour coconut milk into bowl while mixer is running until all of it is incorporated.

Pour into lightly greased pie plate. Bake in 425 degree oven for 15 minutes, then reduce the temperature to 350 degrees and bake for 40-50 minutes more. Pie is done when knife inserted in middle comes out clean.

Cool on wire rack for 2 hours. Serve immediately or refrigerate.



The original recipe that inspired this recipe called for 3/4 cup sugar, and I used 1/2 cup here. You can adjust the amount of sweetener to your taste.


Optional Gluten-Free Ginger Snap Cookie Crust

If you like, you can create a cookie crust on the bottom with gluten-free gingersnaps. I like Pamela’s brand best because it doesn’t have corn flour in it.  Crush one whole bag of gingersnaps into crumbs in a plastic bag, using a rolling pin or something similarly heavy. Or crush them in a food processor. Mix the crumbs with 3 tablespoons melted butter and press into an ungreased pie pan. Bake the curst for 10 minutes at 350 degrees and then let it cool. Pour in the filling and bake per the directions above.

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