Gluten Free Dairy Free Pumpkin Pie Custard Recipes

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DAIRY-FREE GLUTEN-FREE PUMPKIN PIE



Dairy-Free Gluten-Free Pumpkin Pie image

If you're both dairy-free and gluten-free, a pumpkin pie recipe that tastes like the real thing may seem like a dream, but this recipe hits the spot.

Provided by Ashley Adams

Categories     Dessert     Pie

Time 6h

Number Of Ingredients 18

For the Crust:
1 1/2 cup gluten-free flour mix (all-purpose)
1 teaspoon powdered sugar
1/2 teaspoon salt
1/2 cup margarine (1 stick, cold; dairy-free, gluten-free)
1 egg (lightly beaten)
1 teaspoon water (cold)
For the Filling:
1 (15-ounce) can pumpkin puree ( not canned pumpkin pie filling )
2 large eggs (lightly beaten)
1 cup coconut milk (or another dairy-free milk alternative)
1/2 cup maple syrup
1 teaspoon cinnamon (ground)
1/2 teaspoon ginger (ground)
1/8 teaspoon cloves (ground)
1/8 teaspoon salt
1 pinch sugar (for sprinkling)
For Serving: vegan whipped cream (optional)

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.

Nutrition Facts : Calories 274 kcal, Carbohydrate 30 g, Cholesterol 56 mg, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, Sodium 160 mg, Sugar 12 g, Fat 16 g, ServingSize 1 9-inch pie (8 to 10 servings), UnsaturatedFat 0 g

GLUTEN-FREE, DAIRY-FREE PUMPKIN PIE CUSTARD



Gluten-Free, Dairy-Free Pumpkin Pie Custard image

Tastes just like the real thing. Bake in a gluten-free pie crust and you've got pumpkin pie.

Provided by Mindy Brown Hoskins

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 6

Number Of Ingredients 7

1 (15 ounce) can pumpkin puree
½ (14 ounce) can coconut cream
½ cup brown sugar
⅓ cup almond milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 42 g, Cholesterol 62 mg, Fat 7.4 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 220.4 mg, Sugar 37.6 g

GLUTEN-FREE, DAIRY-FREE PUMPKIN PIE CUSTARD



Gluten-Free, Dairy-Free Pumpkin Pie Custard image

Tastes just like the real thing. Bake in a gluten-free pie crust and you've got pumpkin pie.

Provided by Mindy Brown Hoskins

Categories     Custards and Puddings

Time 55m

Yield 6

Number Of Ingredients 7

1 (15 ounce) can pumpkin puree
½ (14 ounce) can coconut cream
½ cup brown sugar
⅓ cup almond milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 42 g, Cholesterol 62 mg, Fat 7.4 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 220.4 mg, Sugar 37.6 g

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