This pumpkin pie recipe is gluten-free and dairy-free, perfect for after all the heavy turkey, stuffing, and sweet potatoes on Thanksgiving. My whole family loved it (not just the gluten-free ones). The crust is flakey and the filling is firm, spicy, and creamy, just how a pumpkin pie should be.
Gluten-Free Dairy-Free (Parve) Pumpkin Pie
Part I: The gluten-free crust
This amazing crust was modified from the Simply Sugar and Gluten Free recipe. I also just purchased her cookbook and am excited to try out the recipes. I found all of these flours at Whole Foods, and they are also available online.
- 1/2 cup sorghum flour
- 1/2 cup garbanzo bean flour
- 1/4 cup potato starch
- 8 tsp tapioca starch
- 1/4 cup + 3 tablespoons white rice flour
- 1 tablespoon whole psyllium husks
- pinch of kosher salt
- 3/4 cup (12 tablespoons) cold Earth Balance Shortening
- 6 – 7 tablespoons ice water
- Put the sorghum flour, garbanzo bean flour, potato starch, tapioca starch, white rice flour, psyllium husks, and salt in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 – 45 seconds until combined.
- Cut shortening into small cubes and distribute evenly in the flour and mix on low for 1 – 2 minutes. There should still be large chunks of butter throughout the mixture.
- Add 6 tablespoons of ice water and mix until combined. Squeeze a piece of dough. If it holds together well, stop mixing. If it seems a little dry, add the last tablespoon of water and mix.
- Turn the dough out onto a piece of parchment paper, and shape into a disk. Wrap in plastic and refrigerate overnight.
- Preheat oven to 350˚F.
- Let dough sit out for 20 minutes before rolling if it’s really solid.
- Lightly flour dough with sweet rice flour. Roll out dough between two pieces of parchment paper until it’s flat enough to fit in your pie pan.
- Peel off the top piece of parchment paper when dough reaches desired thickness.
- Gently peel the parchment paper off and work the dough into the pie pan.
- Cut off any excess and create a crimped or fluted edge.
- Bake for 8 minutes at 350˚ to set the crust before filling.Part II: The dairy-free filling
I’m a huge fan of MimicCreme products to make my cooking and baking parve/dairy-free. This recipe (slightly modified) was found on the MimicCreme website.Ingredients:
2 eggs1 can pumpkin (2 cups)
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
15 oz Sweetened MimicCreme
- Mix all ingredients together in a medium-size bowl.
- Pour into partially baked crust. Bake at 350˚and bake for about 65 minutes. Test with a toothpick or knife in the center to make sure it comes out clean.
- Allow to cool completely. Store in the fridge covered in plastic.Part III: Dairy-Free Whipped CreamI used MimicCreme Healthy top, and whipped it up in my stand mixer with the whisk attachment. Then I scooped it all into a plastic bag, and cut one of the corners fitted with a large star piping tip to pipe a lovely dollop on each piece of pie.