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Gluten Free Dairy Free Pumpkin Pie

Gluten free dairy free pumpkin pie has a crisp, tender crust and a smooth pumpkin filling spiced with cinnamon, ginger, nutmeg, and cloves. It is blind-baked before the coconut milk filling is added and baked until the center jiggles slightly.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Chilling and cooling 3 hours 30 minutes
Total Time 5 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cup gluten-free 1-to-1 baking flour blend with xanthan gum dairy-free
  • 0.5 tsp salt fine
  • 0.5 cup vegetable shortening dairy-free, chilled
  • 4 tbsp water ice water; add up to 1 more tablespoon as needed
For the filling
  • 1 can (15 oz) pure pumpkin
  • 0.75 cup sugar granulated
  • 1.5 tsp cinnamon ground
  • 0.5 tsp ginger ground
  • 0.25 tsp nutmeg ground
  • 0.125 tsp cloves ground
  • 2 eggs large
  • 1 cup coconut milk canned, full-fat, well stirred
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch pie plate

Method
 

Make the crust
  1. Whisk the flour and salt in a medium bowl, then cut in the shortening with a pastry blender or fork until the mixture has coarse, pea-size pieces.
  2. Stir in 4 tablespoons ice water until the dough begins to hold together, adding up to 1 more tablespoon as needed; shape into a disk, wrap, and refrigerate for 20 minutes.
  3. Roll the dough between two sheets of parchment into a 12-inch circle, peel off the top sheet, and fit the dough into an ungreased 9-inch pie plate, pressing any cracks together.
  4. Preheat the oven to 375°F, line the crust with parchment, and fill with pie weights or dried beans.
  5. Bake for 15 minutes, remove the parchment and weights, then bake for 5 minutes more; cool the crust in the pie plate for 10 minutes.
Make the filling
  1. Whisk the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, eggs, coconut milk, and vanilla in a large bowl until smooth.
Assemble and bake
  1. Pour the filling into the crust and cover the crust edge with foil.
  2. Bake at 425°F for 15 minutes, then reduce the oven to 350°F and bake for 35 to 45 minutes, removing the foil for the final 15 minutes; the edges should be set, the center should jiggle slightly, and the center should reach 160°F.
  3. Cool the pie completely on a wire rack, about 3 hours, before slicing.

Notes

For a flaky crust, keep the shortening chilled and add only enough ice water for the dough to hold together. Refrigerate leftovers covered for 3 to 4 days; the pie can be frozen. For an egg-free variation, use a commercial egg replacer formulated for baking, though the filling may set more softly.