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Classic Pumpkin Pie (minus the nasty allergens)

We have to admit, the idea of putting pumpkin into a sweet pie was a little foreign to us when we first arrived in the States. In Australia, pumpkin is more often used for savory cooking (get some ideas over at taste.com.au). So we were more than a bit skeptical when we experienced our first autumn in this country and saw the overwhelming number of pumpkin-based sweet treats. Of course, being gluten-free, we had a pretty good excuse not to try most of them. But eventually curiosity got the best of us, so Rita dug out an old copy of Woman’s Day Magazine in search of a classic all-American pumpkin pie. She then set out to recreate that pie in an allergy-friendly way: totally free of gluten, dairy, soy, corn, and nuts. After some tweaking, taste-testing, and much input from our American friends, we think we’ve got a pie that would make any grandma proud. And we’re finally sharing the recipe, just in time for Thanksgiving!

This recipe makes enough filling for one 9″ pie

pumpkin pieIngredients:


pumpkin pie slice with df whipped cream

  • Preheat oven to 425ºF.
  • Combine all the dry ingredients in a small bowl.
  • Beat the eggs.  A stand mixer works best (we love this one), but it can also be done by hand.
  • Into the bowl with the eggs, add the dry ingredients  and blend with the pumpkin and vanilla until smooth.
  • Carefully fold in the coconut milk.
  • Pour the filling into the unbaked pie crust and wrap the edges with foil.
  • Bake for 15 minutes at 425º F.
  • Lower the oven to 350º F and bake for 50 to 60 minutes more, or until a knife inserted into the center comes out clean. The pie may still seem a little “wobbly,” but it will set up more as it cools. Don’t overcook or you could burn the edges!
  • Remove the pie from oven and allow to cool to room temperature on a wire rack.
  • Serve and enjoy!

* Why not top it with some fresh-made dairy-free whipped cream? Get the recipe here! *


One comment on “Classic Pumpkin Pie (minus the nasty allergens)

  1. […] Thanksgiving is nearly upon us, and we’re busy baking up a storm to prepare!  One of the most annoying things about making pies is the tendency for the edges of the crust to burn before the rest of the pie is done baking.  But with today’s tip, you can say good-bye to the days of rubbery insides and burnt edges!  Simply cover the thin edges of your pies with foil before baking–this will ensure that all parts of your pie crust cook at the same rate and that you end up with a perfect, flaky crust all over!  Still looking for that perfect gluten-free pie crust recipe?  Why not try ours?  Grab the recipe here!  Use it as a base for our classic pumpkin pie! […]

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