We are hosting our first Thanksgiving this year with some of our family! I have been testing my favorite Thanksgiving recipes to make them gluten and dairy-free before the big day. None of my family members or my husband’s family members eat gluten-free. But I proudly serve them my allergy-free creations because they taste just as delicious as the classics!
Pumpkin pie is my favorite of all the holiday pies. Growing up, we always had the pumpkin pie from the recipe on the back of the Libby’s can. Humble as that may be, I loved that pumpkin pie. This pumpkin pie tastes just as delicious as that recipe. All I did was lower the sugar slightly, add more spices, and replace the evaporated milk with canned coconut milk. It doesn’t taste coconut-y at all. In fact, I think the coconut milk makes the pie lighter than the evaporated milk. Add my gluten-free pie crust and you have a perfect pumpkin pie! I wish I had some more right now. Good thing I get to make it again next week!
- 1 recipe of flaky, buttery gluten-free pie crust, or unbaked pie crust of choice
- 1 15oz can of pumpkin (or 1 3/4 cup fresh pumpkin)
- 2 eggs
- 2/3 cup sugar of choice (I used evaporated cane juice)
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon fine salt
- 1 1/4 cup coconut milk
- Preheat the oven to 425 F.
- In a medium bowl, whisk together all the ingredients for the filling until smooth and fully combined.
- Pour into the unbaked pie shell and bake for 15 minutes. Place a pie shield or tin foil over the top edges of the pie. Reduce the heat to 350 F and bake for another 40-50 minutes until the custard is set.
- Cool on a wire rack for 2 hours. Refrigerate for longer storage. Serve with coconut milk whipped cream. Enjoy!
*Almond Flour burns and browns more easily than regular flour. For this reason it is extra important to place a pie shield or tin foil over the crust edges during prolonged baking.