This homemade pumpkin pie is a cozy, allergy-friendly twist on a classic fall dessert. The crust is flaky and golden, crafted with gluten-free flour and shortening for a light, crumbly base using our gluten-free pie crust made with Inspiration Baking-All Purpose Flour Blend. The filling, made with creamy coconut milk, pumpkin puree, and warm spices, is rich and velvety, offering all the comforting flavors of traditional pumpkin pie without the gluten or dairy. Baked to perfection and topped with a dollop of whipped coconut cream, this pie is a delicious treat that everyone can enjoy!
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This All-Purpose flour blend will also make other delicious recipes with just a few tweaks! Check out our recipes!

SERVINGS: 6 slices of pie
PREP TIME: 10 minutes for filling
COOK TIME: 50-55 minutes
TOTAL TIME: 1 hr 5 minutes
INGREDIENTS
One 9-inch uncooked pie shell (see recipe)
One 15oz can of Pumpkin Puree (see notes)
3/4 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
1/4 Teaspoon ground ginger
1/4 Teaspoon ground cloves
1/2 Teaspoon salt
3/4 Cup granulated sugar
3/4 Cup full fat coconut milk from the can
1 Teaspoon vanilla extract
2 eggs, slightly beaten
Baking sheet to place pie on while baking
DIRECTIONS
Make Pie shell first. Follow recipe directions.
Preheat oven to 425°F
In a bowl, hand mix the pumpkin puree, sugar and spices together.
Add the rest of the ingredients together and mix slowly until blended.
Pour into the uncooked pie shell.
Place the pie on a baking sheet. Place in the oven for 15 minutes at 425°F,
Turn oven down to 350°F for 35-40 minutes. The center may look uncooked.
Don't over cook the pie or the pie filling will begin to crack. It will continue to cook while cooling.
Cool before serving.
Serve with a whipped topping or plain.
NOTES:
You can use Pumpkin Pie Mix instead of Pumpkin Puree. Be sure to omit the spices listed above.
The Pie crust recipe makes two crusts. Use the other pie dough to make another pie, or freeze the dough for later use.
Leftovers can be stored in the refrigerator for a few days covered with plastic wrap.
This is such a good pie. I love the crust. It’s better then the gluten pie crust.
I've made this recipe for the past 10 years. Since I'm dairy sensitive, I love that its dairy free. The best part is no one even thinks its gluten free when I serve it!🙂