The Best Pumpkin Pie!

Gluten Free, Dairy Free Pumpkin Pie with Teff flour crust

Missing really great pumpkin pie? I did for years searching for just the right dairy free alternatives… trust me, I have tried many recipes for gluten free, dairy free pumpkin pie. Some with tofu, others with soy or rice milk or no milk at all.  The transition to a gluten free crust was probably the easiest part.  But getting the filling just right was not so easy!  I finally landed on a THE best gluten free, dairy free pumpkin pie this year and I have to share it with you all!  This one I am really eager to share with anyone who happens to be at our table this Thanksgiving.  What made the difference? I am sure it’s the coconut milk! 

The BEST Gluten Free, Dairy Free Pumpkin Pie

The BEST slice of gluten free, dairy free pumpkin pie… all it needs is a little coconut whipped cream!

Pie Crust Ingredients:

• 1 cup Teff flour
• 1/4 cup Tapioca Starch flour
• 1/2 tsp xanthan gum
• ¼ tsp salt
• 4 Tbls cold palm shortening, cut into small pieces
• 2 Tbls cold coconut oil
• 5-7 Tbls ice cold water mixed with 1 tsp apple cider vinegar

Pumpkin Filling Ingredients:

• 2 large eggs
• 1 can pure pumpkin puree (usually 14-15 oz can)
• 1/2 – 3/4 cup coconut sugar (depending on how sweet you like your pie!)
• 1 Tbls teff flour
• 1 Tbls arrowroot starch
• 1/2 to 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/2 tsp sea salt
• zest of half a small lemon or lime
• 2 tsp pure vanilla extract (make sure it is gluten free)
• 1 can coconut milk (usually 13-14 oz can – use full fat)
• Optional garnish:  coconut whipped cream

Method:

1. To make the crust, in a bowl combine 1 cup Teff flour and 1/4 cup Tapioca Starch, xanthan gum, and salt.
2. Cut in your cold shortening and coconut oil to form crumbs the size of small peas.
3. Add water by 1 Tbls increments and mix with a fork until dough begins to form.
4. Place in center of saran wrap and wrap up, pressing to create a disk, refrigerate for 1 hour or overnight.
5. When chilled enough, roll out on parchment paper sprinkled with extra Teff flour to a round that is about 1/8-1/4″ in thickness.  Flip rolled crust into a 9-inch pie place and gently peel off parchment paper. Gently press on the crust to shape it to the pie plate and crimp the edges. Don’t worry of the crust cracks or seems to fall apart a bit. That is normal. Just reshape and smooth cracks back together with your finger tips to get a nice uniform crust.  It might take a little work, but it will be worth it!
6. Set prepared crust aside while you make the filling.
7. Preheat your oven to 425 degrees.
8. To make the filling, in a large bowl, whisk the eggs until slightly frothy. Add the pumpkin, coconut sugar, teff flour, arrowroot starch, spices, salt, lime zest and vanilla. Whisk again to combine.
9. Gradually whisk in the coconut milk until well blended.
10. Pour mixture into prepared pie crust and bake in the center of the preheated oven for 15 minutes.  Then, turn the oven temperature down to 350 degrees and continue baking for 45 minutes or until the center of your pie is set.
11. Remove from the oven and cool to room temperature on a wire rack. As the pie cools the filling will set further.  Make sure to cool completely (several hours) before serving to ensure the filling is properly set.

Enjoy!