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Gluten-free, dairy-free pumpkin pie (and it’s delicious, I promise)

Gluten-free, dairy-free pumpkin pie (and it’s delicious, I promise)

Dr. Erika Krumbeck

I love Thanksgiving.  It is such a beautiful holiday.  Just the concept is uplifting: a day to give thanks.  I know for many people Thanksgiving is extremely stressful, with big meals to plan, family conflicts and the worst travel days of the year.  But when that big turkey is plopped down in the middle of the table everyone takes a big sigh of gratitude (followed by a big bite).

What a great idea, a holiday just for giving thanks.

My favorite posts on Facebook are from a few of my friends who are doing the “Gratitude Project.”  Every day they post the day of their gratitude project followed by a few things they are thankful for.   They can be big things or small.  Simple things like a sprinkling of snow on the muddy fields here in Missoula, or a cup of fresh coffee.  Little things like the bright color of pumpkins and the smell of hot spiced cider simmering on the stove. Or the larger gratitudes: of having a warm place to sleep at night, food to feed my family, and a winter jacket without holes.

Dr. Erika’s Gratitude Project, day 1: 1) Snow on the mountaintops, 2) Annika whispering “ba-ba-ba,” 3) gluten-free, dairy-free Thanksgiving food.

This pumpkin pie is delicious.  My gluten-eating family thinks it is even better than the “real” thing.  Coconut milk mixes so well with pumpkin and spices, you will never miss the dairy.

Pumpkin pie with coconut milk
Adapted from a bunch of different recipes, I don’t remember which ones!

Rice flour crust:
1/2 c Spectrum Spread or other dairy-free margarine
1 1/2 c Rice flour
4 tbs cold water

Bottom of pie:
1/3 c chopped pecans
1/3 c brown sugar
3 tablespoons Spectrum Spread or other dairy-free margarine

3 large eggs
1/3 c brown sugar
1/3 c white sugar (or raw sugar)
2 Tbs cornstarch
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg (freshly grated is delicious!)
1/4 tsp allspice
1/4 tsp cloves
1/2 tsp salt
1 can (15 oz) organic pumpkin
1 cup coconut milk (full fat)

Cut spectrum spread into rice flour until a crumble-like mixture forms. Add cold water and work quickly mixing the dough into a ball.  Press dough into an 8-inch pie pan.  Prick the bottom of the dough to prevent buckling.

Spread pecans and sugar in the bottom of the uncooked pie shell.  Dab the 3 tablespoons of Spectrum spread into the pecan/sugar mixture. Bake at 450 for 10 minutes, then allow to cool for at least another 5 minutes.

Lightly beat the eggs.  Mix in other ingredients, stirring well.  Pour the mixture into the partially cooked pie shell (on top of the nut layer).  Bake for 45-55 minutes at 350 degrees, or until a knife inserted into the center comes out nearly clean.  You can also give the pie a wiggle to test – the pie should be soft, but not loose (it will not wiggle like jello).  I recommend cooling the pie completely before eating, or making the day ahead and refrigerating.  The pie sets up as it cools.

I’m sorry I don’t have a picture of this delicious pie, but I promise it is good!

Image by: © Beisea | Stock Free Images & Dreamstime Stock Photos


  • Meg
    January 3, 2017 at 2:58 am

    wait…dairy free margarine?? isn’t that full of trans fats? :/

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