What’s that you say? It’s January, not a fall day or Thanksgiving time. I hear you, but, truly, there is no wrong time for pumpkin pie, folks. So here’s another installment of the Pumpkin Pie Plus series, and trust me, you’ll want to make this recipe … immediately. Here’s the back story. Reader, Raye Ann, just commented on the original gfe Crustless, Gluten-Free Pumpkin Pie post that she had experimented and made a dairy-free version of my pumpkin pie. She shared her adaptation in comments. Raye Ann went on to say that she took two of her pies to a church function where both were quickly eaten and she heard one fellow say that her pie was one of the best pumpkin pies he’d ever eaten. Oh my. That was quite a recommendation, so I had to check out this recipe. Timing was good since I have a support group meeting tonight and didn’t have any desserts planned.
Plus, as it turns out Sunday was National Pie Day. Hey, I’m game, even if I’m a couple of days late. Pies are one of our very favorite baked goods in this house. Update: The fact that this recipe is also tied to a calendar event for food means that it works as an entry for this month’s Go Ahead Honey, It’s Gluten Free! event hosted by the always amazing Lauren (Celiac Teen). This brilliant monthly carnival event was created by Naomi (Straight Into Bed Cakefree and Dried) a few years back. It is hosted by different bloggers with different themes and it’s always a wonderful event. (I hosted a while ago with a Make Me A Happy Camper theme.) Lauren selected Follow the Calendar. So all entries should be tied to a food event shown on the calendar in January. I had my sights set on National Popcorn Day (which officially occurred on January 19), but I missed that while on our road trip last week and wasn’t quite sure I’d get to it this week. So when Wendy (Celiacs in the House) mentioned Laurens’ Go Ahead Honey event in her comment on this post, I decided to update this post to be part of the event and save the popcorn recipe for later (Oscars perhaps?). If you want to enter the Go Ahead Honey carnival, the deadline is Friday, January 28. Read all here. And, thank YOU, dear Wendy, for your gentle reminder! Oh, and if my mere mention of popcorn stirred up a craving, Maggie has three versions of popcorn for National Popcorn Day as her Go Ahead Honey entry.)
Now back to the pie! So I had to make Raye Ann’s crustless, gluten-free, dairy-free pumpkin pie. First thing this morning, I quickly mixed all the ingredients including fresh (and thawed) pumpkin puree that I had frozen a few months back. The verdict? Oh my goodness, you all, this pie is awesome! I really do think the title, “Best Pumpkin Pie Ever” is merited. My mainstay gluten-free pumpkin pie is very popular here at gfe (it’s THE most popular recipe, in fact) and gets rave reviews—and it really should—but I think this version kicks that pie to the curb. Or at least to the back of the refrigerator. There is no coconut flavor, but the canned, full-fat coconut milk provides the creamiest texture you can imagine and the pie sets up very nicely. Per usual, nobody will even notice that it’s crustless. Everyone will just be focusing on how good it is!
If you’re new to gfe, you may not know about the crustless pie concept. I encourage you to check out the original pumpkin pie post where I talk about the concept and search on crustless pie (below the header in the top right corner of my site; or you can just look under Recipes) and then start baking. You will be happy. I’m totally delighted to add this version of Raye Ann’s to the crustless repertoire. Incidentally, I love that this dairy-free version is also healthier for you. A cup of coconut milk versus evaporated milk? That’s an easy choice.
- 2 eggs (see notes for egg-free, vegan version)
- 1 can (16 ounces) pumpkin or 2 cups cooked fresh pumpkin (I used fresh pumpkin that I had frozen, hence, the lighter color and fresh pumpkin also provides a much lighter taste in my opinion)
- ¾ cup granulated sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ⅛ tsp ground cloves
- 1 cup full-fat, canned coconut milk
- ¼ cup gluten-free flour (your choice—your favorite single flour or a mix; sift if needed)
- Preheat oven to 425 degrees F. Grease pie plate and set aside.
- In large bowl, beat eggs slightly; mix in remaining ingredients.
- Place pie plate on oven rack; pour in filling. (I almost never do this latter step, but it makes sense. Personally, I’m in the “hum” or “count as you carry the pie to the oven” school of thinking to ensure the pie plate contents do not spill. Hey, it works for me!)
- Sprinkle with cinnamon. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer. (Pies made with fresh pumpkin sometimes take slightly longer to bake due to higher moisture content if excess water is not drained before adding to recipe.)
Other fabulous gluten-free, dairy-free pumpkin pies:
My Cushaw (or Pumpkin) Pecan Pie (guest post at Linda’s)
And, the mother of all pumpkin pie roundups here (and more pie love) at my friend Alisa’s Go Dairy Free site. (All recipes on Alisa’s site are dairy free, of course, but be sure to read notes following the links to ensure recipes are gluten free, etc.)
Do you have a gluten-free, dairy-free pumpkin pie recipe posted on your blog? Let me know and I’ll add it to the listing above. Heck, I might even keep making pumpkin pies to try them all. That would be a fun way to finish out January! However, if you’re on the other end of the spectrum—and many of us are or want to be after the holidays (or epic road trips)—be sure to check out all the posts from the D-Tox January event hosted by the wonderful Nicola (GFree Mom). Every single entry has been amazing. You’ll want to detox just to enjoy these recipes! Some of the most recent ones are from my some of my favorite folks: Lexie (Lexie’s Kitchen with Squashberry Smoothie), Tia (Glugle Gluten Free with “Green Smoovy”), Brittany (Real Sustenance with Raw Cacao-Raspberry Avocado Smoothie), Ricki (Diet, Dessert, and Dogs with Groovy Green Smoothie), Sea (Book of Yum with her version of Apple Mojitos), Amy (Simply Sugar & Gluten Free with Fresh Beet Juice), Carol (Simply … Gluten-Free with Carrot Beet Apple Juice), and Iris (The Daily Dietribe with wisdom on detoxifying your life). And, I want to check out Bethanne’s (Edible Goddess) Master Cleanse Kefir, Elixir Style recipe, too.
Enjoy all … whether your choice be pies or detox delights! (Or maybe both? … one then the other?) Finally, as you can see at the top of this post, I’ve linked this pumpkin pie recipe to several of my favorite weekly blog carnivals—Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, and Real Food Weekly. The first two carnivals, hosted by Amy Green and Linda Etherton, respectively, are long-standing weekly roundups. But, the last one, Real Food Weekly, is Diane Eblin’s brand new weekly recipe roundup! As the name implies, it’s all about real food, so you know that you can go there and find recipes that won’t contain processed ingredients with the likes of MSG and such. Check out this week’s entries here; even link up one of your own real food recipes if you’d like. I know Diane and everyone else would love to see them.
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