Soy Gluten Dairy Free Pumpkin Pie Recipes

SOY, GLUTEN & DAIRY FREE PUMPKIN PIE RECIPE

Steps:

• Preheat your oven to 425ºF.
• Whisk the sugars, spices, salt and thickener (if using) in a small bowl.
• Measure out the milk & vanilla in a measuring cup.
• In a large bowl or stand mixer, beat the eggs.
• Beat in the sugar mixture, pumpkin, and vanilla until smooth.
• Fold in the coconut milk, or milk alternative & vanilla.
• Pour the filling into the unbaked pie crust and bake at 425º for 15 minutes. (I recommend putting your pie tin on a larger cookie sheet lined in foil for baking. This helps with any unforeseen spills. Plus it makes putting in and taking out the pie easier)
• Reduce the temperature to 350º and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. Center should be set nicely & firm, but will continue to firm up as it cools if seems a little underdone. You don't' want to risk burning the pie or crust.
• Remove from oven and cool on a wire rack for 2 hours.
• Serve or refrigerate until ready to serve.

DAIRY-FREE SOY-FREE PUMPKIN PIE

Steps:

• Gather your ingredients and preheat oven to 375 degrees F
• Beat the 1 egg and egg yolks in a small bowl.
• Mix all of the ingredients, included eggs you already beat, in a large bowl and whisk by hand until blended well.
• Pour into a pre-baked pie crust that has cooled (click below or above for Kitchen Gone Rogue's dairy-free pie crust recipe).
• "Tent" the pie crust with strips of aluminum foil to cover just the crust OR (much easier) use a metal pie crust shield
• Bake at 375 for 15 minutes; reduce temp to 325 and bake 40-50 minutes or until knife comes out clean in center and pie is still slightly jiggly in the middle (a solid jiggle, not a liquidy one). Let it cool and enjoy! Top it with my dairy-free whipped topping if you like (click the link above or below for it). Enjoy!

DAIRY-FREE GLUTEN-FREE PUMPKIN PIE

Steps:

• Gather the ingredients.
• In a medium-sized mixing bowl, combine the flour mix, powdered sugar , and salt until well mixed.
• Using a pastry cutter or your hands, cut in the dairy-free, gluten-free margarine until the mixture resembles a coarse meal.
• Create a well in the center of the ingredients.
• Add the egg and water, mixing until the dough comes together to form a soft dough. Add a little more water if needed.
• Press the dough into a disk, wrap it in plastic wrap, and refrigerate for 1 hour.
• Unwrap the pie dough and place between two pieces of lightly floured (with gluten-free flour ) parchment paper.
• Roll out the dough between the two sheets of parchment and carefully transfer to the prepared pie plate.
• Form the crust with your fingers and smooth out any breaks or cracks. (Gluten-free pie crusts crumble considerably more than traditional flour ones.) Place the pie plate in the refrigerator while preparing the filling. Preheat the oven to 425 F.
• Gather the ingredients.
• In a medium-sized mixing bowl using an electric hand mixer or a standing mixer , mix the pumpkin, eggs, coconut milk, maple syrup, ground cinnamon, ground ginger, ground cloves, and salt until smooth and well combined.
• Pour the mixture into the prepared crust and sprinkle lightly with granulated sugar.
• Bake for 10 minutes, then turn down the oven to 350 F and bake for 35 to 40 minutes more, or until a skin forms on top of the filling and the crust is just lightly golden (gluten-free crusts do not brown quite like wheat-based ones.)
• Transfer the pie to a wire cooling rack to cool completely, then place in the refrigerator to chill completely.
• Serve cold with vegan whipped cream if desired. Note: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

PUMPKIN PIE (DAIRY FREE, SOY FREE, GLUTEN FREE)

Steps:

• Preheat your oven to 425ºF. (Unless using the recipe's pie crust - see pie crust directions.).
• Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl.
• In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
• Pour the filling into the pie crust and bake for 15 minutes.
• Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
• Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
• Pie Crust Directions:.
• Preheat oven to 350°F Melt margarine and mix all ingredients directly in the pie pan. Pat into place with your fingertips.
• Bake for about 10 minutes (I baked mine about 20 and it never browned), until the crust is beginning to brown. Once it starts to brown it will burn quickly, so keep an eye on it.

PUMPKIN PIE (GLUTEN, DAIRY AND SOY FREE)

Steps:

• Preheat the oven to 350 degrees.
• For the crust, combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs.
• Drizzle the melted butter or coconut oil into the crumb mixture and pulse 8 to 10 times to combine.
• Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish.
• Place the crust on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
• For the filling, bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
• Add the coconut cream, nutmeg, and salt to the pumpkin. Stir and return the mixture to a simmer.
• Remove the pumpkin mixture from the heat and cool for 10 minutes.
• Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined.
• Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes.
• Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.