At my house the holidays are an excuse to make as many pies as we can fit on the kitchen counter. Last year? Nine. For sixteen guests. Yup, we like our pie. The best part though is the leftovers. Pie for breakfast. Pie for a snack. Pie because. Who needs a reason?
But I’m gluten and sugar free, so how do I manage to make my pie and eat it too? You’d be surprised. Anyone who has tried pie baking knows how tough it can be to get a nice flaky crust. Tough being the operative word here. Not so with gluten free flours like rice and starch. That’s because there’s no gluten to make your pie crust chewy. This is where gluten free flours really shine. You can make beautiful, flaky pie crust and no one will know the difference! Personally, I like baking gluten free pie for that very reason. And the sugar free thing? Not as difficult as you might think.
But wait. In addition to being gluten and sugar free, I’m also dairy free (darn it!). Can you really make a pie that is gluten free, sugar free, and dairy free? Yes, you can! I know what you’re thinking. Ugh, this could not be good. Again, you’re going to be surprised. I would even serve this to my wheat and dairy eating, sugar loving family and guests. Yes, it is that good. Enjoy!
Gluten Free, Sugar Free, Dairy Free Pumpkin Pie
Makes one 9″ pie, serves 8
Pie Crust:
Makes one 9″ single crust
1 1/4 cup Gluten Free All Purpose Flour (recipe)
1/4 tsp salt and 1/2 tsp sugar
1/2 egg white, lightly beaten
4 TBS butter flavored shortening + 2 TBS dairy free margarine
1/4 c rice or coconut milk (not cream)
Measure flour, salt and sugar into a large bowl. Cut the shortening and margarine into the flour using a pastry blender or fork until fine crumbs form. Add the rice milk and egg white, mixing with a fork until a dough ball begins to form. Do not knead the dough. Gather dough into a ball, shape into a flattened round on a piece of waxed paper sprinkled lightly with flour. Cover with a second sheet of waxed paper and roll dough into a circle about 1/8” thick and slightly larger than the pie plate. Remove top sheet of waxed paper, invert dough over a 9” pie plate, ease dough into the plate and press down, remove the waxed paper. Trim and fork or flute the edges.
Filling:
1 can (15 oz.) OR 1 3/4 cups pumpkin puree
1/2 cup full fat coconut cream (from a can)
plus 1/2 cup coconut milk (from a carton)
3 eggs, lightly beaten
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup agave nectar
Combine pumpkin, spices and agave nectar. Add lightly beaten eggs and milk and beat until combined. Pour batter into unbaked pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°, cover edges with foil to avoid burning, and bake for another 50-55 minutes. Pie is done when a wooden pick inserted in the center comes out clean and center is set. Cool completely before serving.
Cook’s Notes: If you don’t have to be dairy free, this pie can be made with 1 c evaporated milk in place of the coconut cream and coconut milk. Serve with vanilla coconut ice cream, or if you aren’t dairy intolerant, use sweetened whipped cream.
Products I Used: These recipes were tested using Rice Dream rice milk or Silk brand coconut milk. I used Pacific Friend coconut cream but there are several brands on the market that should work well, just don’t use the light variety. I used Crisco Butter Flavored Shortening and Earth Balance margarine. I have used both home processed pumpkin and Libby’s canned pumpkin and they both work well, although the home pumpkin makes a slightly softer pie
Want more recipes like this one? Get our baking book HERE. This lovely little baking book includes a FREE PDF of more delicious holiday recipes you won’t want to miss. 🙂
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