This Gluten & Dairy Free Maple Pumpkin Pie is a hit at every holiday gathering. Most of our friends are completely surprised it’s entirely refined sugar free, let alone gluten and dairy-free.
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 holiday 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!
My Best Gluten-Free Flaky Pie Crust recipe is the perfect vessel for the creamy pumpkin pie filling.
If you’ve never tried my pie crust recipe before, you’re in for a treat! It is flaky and delicious, just like I remember my mom’s being.
My mom is a bit of a pie aficionado, so I made sure my recipe was as good as hers!
For a dairy-free whipped topping, you can use So Delicious Dairy Free Whipped Topping (it’s not available everywhere), or you can make your own using chilled coconut cream.
Chilled coconut cream is 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 a regular dairy-filled whipped topping, but still absolutely delicious).
Reddi Whip also just came out with almond and coconut based non-dairy whipped creams. I was able to find the almond one locally. It was good. Fairly sweet, in my opinion, for whipped cream, but my girls loved it. I would definitely use it occasionally.
My readers on Facebook all highly recommended the coconut based Reddi Whip over the almond one. I can’t wait to find it and try it!
Wishing you all a very Happy Thanksgiving!
*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…
OR, check out these Gluten Free Dairy Free Pumpkin Pie Bars (click here for the recipe):
- 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
- Whisk all of the ingredients in a medium size mixing bowl until well blended.
- 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.
- Allow to cool completely before serving.
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