Gluten & Dairy Free Maple Pumpkin Pie

The first Thanksgiving that I was gluten, dairy, and refined sugar free was interesting. It wasn’t bad by any means, just different. I was going through a time of transition, an adjustment period in my diet, and I had to learn how to make my favorite recipes differently. It was actually my sister in law who made me a gluten and dairy free pumpkin pie that first Thanksgiving (it was awesome… and crust-less). Since then I have tweaked her substitutions to come up with this Gluten & Dairy Free Maple Pumpkin Pie. And let me tell you what, you won’t miss the refined sugars or dairy – at all. The maple syrup is such a wonderful addition to the pumpkin and spices. It really is delicious! 

DSC_0962 (Large)The whipped topping you see in the picture is simply chilled coconut cream (the thick cream that separates from the liquid in certain brands of canned coconut milk, like the Thai Kitchen Brand) whipped with a few drops of liquid vanilla stevia (course, you could use maple syrup, honey, or another sweetener instead). If you prefer to use another brand of coconut milk (that’s maybe guar gum free), simply place the entire can of coconut milk in the blender, sweeten to taste, and blend. Place in an airtight container in the fridge overnight. The coconut milk will thicken, and then you can use it as whipped topping (it just might not be quite as thick as what’s pictured above, but still delicious). 

Wishing you all an early, but very Happy Thanksgiving! 
xoxo,
Megan

*If this recipe doesn’t accommodate your dietary needs, please check out my gal pal, Shirley’s, Gluten-Free Pumpkin Pie Recipe Roundup with Over 30 Recipes! There is certainly a recipe to accommodate nearly all types of dietary needs: egg free, Paleo, nut free, etc…

Gluten & Dairy Free Maple Pumpkin Pie

Yield: one 9-inch pie

Gluten & Dairy Free Maple Pumpkin Pie

Ingredients

  • 1 unbaked Best Gluten-Free Flaky Pie Crust Recipe
  • 15 ounces unsweetened pumpkin puree
  • 1/2 cup almond milk (or rice milk, hemp milk, coconut milk beverage, etc...)
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cloves

Instructions

  1. Whisk all of the ingredients in a medium size mixing bowl until well blended.
  2. Pour filling into the prepared unbaked pie shell and bake in a preheated 400 degree (F) oven for 15 minutes. Reduce the oven temperature to 350 degrees (F) and bake for an additional 40 to 50 minutes. The pie is completely cooked through when a toothpick inserted in the center of the pie comes out clean.
  3. Allow to cool completely before serving.
http://www.allergyfreealaska.com/2013/11/05/maple-pumpkin-pie-dairy-free/

DSC_0970 (Large)

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

This recipe is linked to Make Your Own Monday, Teach Me Tuesday, Fat TuesdaySlightly Indulgent TuesdayAllergy Free WednesdayFrugal Day Sustainable WaysThank Your Body ThursdayTasty TraditionsFull Plate ThursdaySimple Lives ThursdayPennywise Platter, and Gluten Free Friday.

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Comments

  1. says

    Hi Megan,

    I will have to try this recipe too. Even before we were refined sugar free, my recipe for pumpkin pie used honey as the only sweetener. Maple sugar is such a rich flavor that I’m sure this is fabulous!

    I have some old cookbooks and pumpkin pie without a crust is referred to as pumpkin pudding. I’ve made pumpkin pudding several times and unlike pumpkin pie, pumpkin pudding can be eaten warm from the oven and is delicious. My son piped in “or for breakfast.”

    Blessings,

    Joanne

    • Megan says

      Hi Joann,
      HA! I like the way your son thinks! I would definitely join in on the pumpkin pudding (or pie) for breakfast band wagon!

      And the maple syrup really is fabulous… it tastes incredibly indulgent! ;)
      Hugs to you!
      M

  2. says

    This looks great, Megan. Our recipes are very similar (big surprise huh). I too use maple syrup! It tastes just great in there doesn’t it. Can’t wait to my share my version with you next week (and use your awesome crust). :-)

    xoxo,
    –Amber

    • Megan says

      No, no surprise at all, Amber; great minds think alike! ;) I can’t wait to see your recipe and cross reference it with mine. The more recipe choices, the better (esp. when they’re friend’s recipes)! ;) Thanks for using my crust, too!!
      Lots of love to you!
      M

    • Megan says

      Hi Vicky,
      Never tried making pumpkin pie? Or you’ve never tasted it before?

      Aww… thank you, my friend!
      xoxo,
      M

  3. says

    Your pie looks like it could be on the cover of Living Without Magazine Megan-gorgeous and scrumptious! I seriously can’t wait to make this for Thanksgiving and to bring to my neighbor’s house for a special treat at our next play date.

  4. Mary says

    I am wondering if anyone here has used an alternative to the eggs (other than egg replacer, which I don’t care for)? I was thinking along the lines of chia perhaps, but I realize that just right consistency can be tricky. I don’t have enough time before Thanksgiving to experiment quantities and would greatly appreciate others sharing a recipe.

    • Megan says

      Hi Mary,
      You’re right – pumpkin pie recipes can be tricky to convert to egg free. Instead of trying to tweak this recipe, I would recommend you make a recipe that’s already written as egg free. Karina, the Gluten-Free Goddess, has a recipe for egg-free/vegan pumpkin pie. You can find her recipe HERE. Hope that helps!
      Megan

    • Rose says

      In case anyone is curious – I tried this on Monday with ener-g brand egg replacer instead of the eggs. It really didn’t turn out well. The inside was gooey, the top was rubbery, and the top turned a dark brown color. I’m new to egg replacers, so I may have used it wrong, but I followed the instructions (mixed well w/ warm water before adding to the recipe).

      I can’t have nuts or coconut so that alternative recipe won’t work for me, so I’ll keep looking for another recipe! If I try this one with any other egg replacers, I’ll let you all know how it goes.

      • Megan says

        Hi Rose,
        I definitely don’t recommend using egg replacer in this recipe, because (unfortunately, as you found out) it won’t work. You might try THIS OTHER EGG-FREE RECIPE from Karina, the Gluten Free Goddess. She does call for coconut milk, but also makes mention you can use another dairy free milk.

        Good luck, Rose!! I hate not being able to accommodate everyone’s dietary needs, but testing recipes is very time consuming (and expensive)! I hope this other recipe will work out for you!
        Megan

  5. says

    Oh yum! Maple syrup sounds perfect! I need to try this as soon as possible. I haven’t eaten pumpkin pie for years. I think this will be THE one :) Thank you, Megan.

    By the way, I love your blog and your beautiful Alaska photos. I would love to have the view from your window!

    • Megan says

      Oh Marianne, you need pumpkin pie ASAP then! No one should go without for that long! ;) And thank you! Alaska is breathtaking. I’m very blessed to live here.
      Hugs!
      Megan

  6. says

    Your Pie is making me hungry, I am ready for a great dessert! Hope you are having a great day and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  7. says

    YUM, this is on my to make list! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from vegetarianmamma.com

  8. Bev says

    I have a question – Do you taste the maple flavor? I have eaten other recipes where it was used as the sweetener and if it is used with tart fruit, like cranberries you do not taste the mapley flavor (I know it’s not a word but what other could I use.) ;-) Thanks in advance.

    • Megan says

      Hi Bev,
      “Mapley” should be added as an official word in the dictionary! ;) You do taste the maple flavor in this pumpkin pie, but it is subtle, and it blends well with the pumpkin and spices. Just make sure you use pure maple syrup (I like the Kirkland brand best).
      ;) Megan

  9. Hellen Conner says

    I made this pumpkin pie last week and it was amazing! Your pie crust, truly is is the best gluten free flaky pie crust! I used coconut milk and served it with a coconut whipped cream and it was a major crowd pleaser. Thank you for sharing.Will be sure to try your other recipes and pass them along to others.

    • Megan says

      You made my day, Hellen! Thank you so much! I’m very glad you enjoyed it and I appreciate your comment. ;) A very Happy Thanksgiving to you and your family!

Trackbacks

  1. […] goddess and this recipe from The Spunky Coconut are both vegan! And I’ve been dying to try this recipe from Allergy Free Alaska – it’s almost the same filling recipe except she reduced the […]

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