How to Make Creamy Gluten-Free Dairy-Free Pumpkin Pie Recipe
Hello dear kitchen lovers! Today we will make a delicious creamy pumpkin pie with you. It is both gluten-free and dairy-free, but believe me, it tastes amazing! With the harmony of coconut milk and brown sugar, this pie is both tasty and healthy. You can make it either baked or no-bake, and it turns out fabulous both ways. If you're ready, let's head to the kitchen and prepare this delightful dessert together.
- 1 9-inch gluten-free tart crust (dairy-free if needed, OR)
- 1 9-inch gluten-free graham cracker crust (dairy-free if needed, OR)
- 1 9-inch gluten-free pie crust (dairy-free if needed, OR)
- ½ cup light brown sugar
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- ¼ teaspoon kosher salt
- 2 large eggs
- 1-1/3 cups canned pumpkin puree
- 1 cup full-fat canned coconut milk
- ¾ teaspoon pure vanilla extract
- ½ cup light brown sugar
- 3 tablespoons cornstarch
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 2 cups full-fat canned coconut milk
- 1⅓ cups canned pumpkin puree
- 2 large egg yolks
- ¾ teaspoon pure vanilla extract
- 1 serving coconut cream
Let's get started, first prepare your crust. You can use gluten-free tart, graham cracker, or pie crust. For the baked filling, lightly bake the crust and let it cool.
Now things are getting exciting! Preheat the oven to 175°C. Mix the brown sugar, spices, and cornstarch. Add the eggs, pumpkin puree, coconut milk, and vanilla, and whisk.
Strain the filling and pour it over the pre-baked crust. Bake in the oven for 45-50 minutes. Make sure the center is set.
Remove from the oven and let it cool for at least an hour. Then refrigerate for another 2 hours. Garnish with coconut cream when serving.
For the no-bake filling, mix the sugar, cornstarch, and spices in a saucepan. Add the coconut milk, pumpkin puree, egg yolks, and vanilla, and mix.
Bring to a boil over medium heat, stirring, and cook until it reaches a yogurt-like consistency. Pour into the cooled crust and chill.
Creamy Gluten-Free Dairy-Free Pumpkin Pie Recipe Cooking Tips
If you prepare the coconut cream in advance, your pie will be even more delicious. Don't forget to serve it cold, it offers a wonderful taste.
Nutrition Facts
/servingHow many calories in Creamy Gluten-Free Dairy-Free Pumpkin Pie Recipe?
How long does it take to make Creamy Gluten-Free Dairy-Free Pumpkin Pie Recipe?
What ingredients do I need for Creamy Gluten-Free Dairy-Free Pumpkin Pie Recipe?
What diets is Creamy Gluten-Free Dairy-Free Pumpkin Pie Recipe suitable for?
How to make Creamy Gluten-Free Dairy-Free Pumpkin Pie Recipe?
Related Recipes
You may also like these
Yorumlar 8
Yorum Yap
İrem Ç.
6 days agoTarifi denedim, balkabağı ve krema uyumu şahane! Ailecek bayıldık. 🎃
Tolga Ö.
6 days agoBen şeker yerine bal koydum, daha hafif oldu. Tavsiye ederim!
Nur Ş.
6 days agoGlutensiz un kullanırken biraz zorlandım ama sonuç harika oldu!
Ebru E.
6 days agoSütsüz kremayı nereden bulabilirim? Alternatif öneriniz var mı?
İrem Y.
6 days agoBiraz fazla tatlı geldi, bir dahaki sefere şekeri azaltabilirim.
Aylin C.
6 days agoPratik bir tarif, balkabağını kavurarak daha güzel bir aroma elde ettim.
Ebru M.
6 days agoKremanın kıvamı çok hoştu, teşekkürler! Bir dahaki sefere ceviz eklemeyi düşünüyorum.
Sema Ö.
6 days agoGlutensiz sütsüz bir tatlı yapacağım hiç aklıma gelmezdi, harika olmuş!