Dairy-Free Gluten-Free Pumpkin Pie
A dairy-free and gluten-free pumpkin pie delivers the authentic taste of a traditional pumpkin pie.
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Instructions
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Preheat the oven to 425 F.
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In a bowl, combine the flour mix, confectioners' sugar, and salt. Cut in margarine until coarse, then add the egg and water to form a soft dough.
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Form the dough into a disk, wrap, and refrigerate for 45-60 minutes.
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Roll out the chilled dough between two sheets of floured parchment paper, then carefully transfer it to a pie plate and refrigerate.
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For the filling, blend pumpkin, eggs, coconut milk, maple syrup, cinnamon, ginger, cloves, and salt until smooth.
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Pour the filling into the prepared crust and sprinkle with granulated sugar.
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Bake for 10 minutes at 425 F. Reduce the oven temperature to 350 F and continue baking for 35-40 minutes until the filling sets and the crust is lightly golden.
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Cool the pie completely on a wire rack, then chill in the refrigerator for about 3 hours before serving.