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A slice of gluten free and dairy free pumpkin pie on a plate with whipped cream
5 from 2 votes

Gluten Free & Dairy Free Pumpkin Pie

Course: Dessert
Cuisine: American
Keyword: dairy free, gluten-free, Pie
Prep Time: 1 hour 15 minutes
Cook Time: 55 minutes
Pie Crust Baking Time: 25 minutes
Total Time: 2 hours 35 minutes
Servings: 8
Author: Ai Willis
Pumpkin pie, the classic Thanksgiving dessert, gets a gluten free and dairy free makeover without compromising on flavor! It's pie perfection!
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Ingredients

Pie crust

  • 2 cups (296g) gluten free all purpose flour (one that includes xanthan gum)
  • ½ cup (56g) almond flour
  • 2 tablespoons (16g) cornstarch
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (6g) fine sea salt
  • ½ teaspoon (2g) baking powder
  • ½ cup (113g) vegan butter, cubed and chilled
  • ½ cup (96g) shortening, cubed and chilled
  • 6 tablespoons (90g) ice cold water

Filling

  • 15 oz (425g) canned pumpkin (not pumpkin pie filling)
  • 11.25 oz (320g) non-dairy sweetened condensed milk
  • 2 large eggs
  • 2 egg yolks
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon fine sea salt

Instructions

Pie crust

  • In a bowl, combine flour, almond flour, cornstarch, sugar, salt, and baking powder. Add the cold cubes of butter and shortening. Use your fingers, pinch the butter and shortening, and work them into the flour mixture. Add the ice cold water in 1 tablespoon at a time, until the dough comes together.
  • Shape the dough into a circular disk, wrap it up, and let it rest in the fridge for at least an hour.
  • Take the rested dough out onto a floured piece of parchment paper. Sprinkle more flour on the dough and use a rolling pin to roll it out into a roughly 12-inch circle. Take the dough and fit it into a 9-inch glass pie plate. Lift the edges of the dough, settle it into the pie plate, and press it down. Check the bottom of the pie plate and make sure there are no air bubbles between the pie plate and the dough.
  • Use scissors or a knife to trim off the edges of the pie crust. You can decorate the edges of the pie however you like. Prick the bottom and sides of the pie crust using a fork. Put the pie plate into the freezer for 10-15 minutes (it should be the same amount of time it takes for the oven to preheat).
  • Preheat the oven to 425°F/220°C. Take the pie plate out of the freezer, put a large piece of crumpled parchment paper into the pie crust, and fill it to the top with pie weights (use dry beans or uncooked rice as a cheap alternative). Bake it in the preheated oven for 15-17 minutes. Take the pie out of the oven, remove the pie weights out of the crust by lifting the parchment paper, and put the pie crust back into the oven for another 10 minutes. Take it out of the oven and let it cool.

Filling

  • Preheat the oven to 425°F/220°C.
  • In a large bowl, whisk together the pumpkin, condensed milk, eggs, egg yolks, pumpkin pie spice and salt. Pour mixture into the cooled pie crust. Tent the edges of the pie crust with aluminum foil or a silicone protector to avoid burning. Bake the pie for 15 minutes. Without opening the oven door, lower the temperature to 320°F/160°C and bake for another 35-40 minutes, until the center is jiggly. You can check for doneness by inserting the tip of a sharp knife into the filling about an inch from the pie crust. It should come out moist but clean.
  • Let the pie cool completely on the counter before serving. Store in the fridge.
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