Dairy-Free Pumpkin Pie with Gluten-Free Crust
A creamy, spiced pumpkin pie made entirely dairy-free using coconut milk and almond butter, with a sturdy gluten-free flour blend crust. Warm pumpkin, aromatic spices, and natural maple sweetness create a traditional autumn dessert suitable for those avoiding dairy and gluten. Serve at Thanksgiving, holiday gatherings, or anytime you need a crowd-pleasing plant-based pie. This version prioritizes texture through xanthan gum while keeping preparation straightforward.
Ingredients
- ⅓ cups Kamut flour
- ¼ cups oat flour
- ¼ cups almond flour
- ⅓ cups rice flour
- 0.0 oz xanthan gum
- 2 tbsp almond butter
- 2 ¼ tbsp coconut oil
- almond milk, to taste(optional)
- 12 oz pumpkin puree
- 2 egg
- ground ginger, to taste(optional)
- ground cinnamon, to taste(optional)
- ground nutmeg, to taste(optional)
- 14 tbsp coconut milk
- 2 tablespoon maple syrup
Instructions
- 1
Preheat oven to 350°F.
- 2
Combine Kamut flour, oat flour, almond flour, rice flour, and xanthan gum in a large bowl.
- 3
Add almond butter and coconut oil, stirring until combined.
- 4
Add almond milk gradually until a smooth, non-sticky dough forms.
- 5
Roll out dough and press into a baking pan.
- 6
Blend pumpkin, eggs, ginger, cinnamon, nutmeg, coconut milk, and maple syrup in a food processor until creamy.
- 7
Pour filling into crust.
- 8
Bake for about 40 minutes until set.
- 9
Cool completely, then refrigerate before serving.
- 10
Top with dairy-free cream or vegan ice cream if desired.
Tips
Xanthan gum prevents crust crumbling; don't skip it. If allergic, use 1 tbsp ground flaxseed mixed with 3 tbsp water instead.
Chill dough 15 minutes before rolling for easier handling and less sticking.
Start spices at 1/2 teaspoon each, then adjust to taste before blending filling.
Good to Know
Cover and refrigerate up to 4 days. Freezer-safe up to 2 months wrapped tightly; thaw at room temperature 3-4 hours.
Prepare crust dough up to 2 days ahead, wrapped in plastic. Bake pie completely, cool, and refrigerate overnight for better flavor development.
Serve chilled or at room temperature. Pair with coconut whipped cream, cashew cream, or vegan vanilla ice cream. Optionally warm 15 minutes at 160C before serving.
Common Mistakes
Skip xanthan gum to avoid crumbly, falling-apart crust
Add almond milk slowly to avoid wet, sticky dough that won't hold shape
Don't over-bake to avoid dry, rubbery filling texture
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use regular all-purpose flour instead of the flour blend?
Not recommended for dairy-free. Regular flour lacks the binding properties of this blend. If substituting all-purpose, increase xanthan gum to 1.5 grams and reduce total flour to 135 grams combined. Texture will differ.
What if my filling is too thin after blending?
Add 1 tablespoon cornstarch or tapioca starch, blend again, and bake. If already poured, bake longer (5-10 minutes extra) until edges set. Filling continues firming as it cools.
How long does the pie keep, and can I freeze it?
Refrigerated, 4 days covered. Freezes well up to 2 months wrapped tightly. Thaw at room temperature 3-4 hours or overnight in fridge. Avoid thawing at warm temperatures to prevent crust sogginess.