Gluten and Dairy Free Maple Pumpkin Spice Pie is delicious throughout the year. The first Thanksgiving I made this gluten and dairy free maple pumpkin spice pie, everyone was unable to resist that second slice. Using freshly cooked pumpkin was only part of its success. I used one new ingredient that I now know is a must when baking with pumpkin.
Avoiding milk and gluten products is possible when you making your own maple pumpkin spice pie. Milk is known to increase inflammation for those with a milk intolerance. Did you know that inflammation includes your ear health? If you experience chronic ear pressure or congestion, I encourage you to make this simple, delicious gluten and dairy free maple pumpkin spice pie. I share the difference between milk sensitivity and milk allergy in my recipe, Old Fashioned Homemade Ice Cream for the Dairy Sensitive.
Since the cost of groceries continues to increase, I took my own advice and went looking for a farm stand with cooking pumpkins and a fun place to play. There is nothing like a fun-filled day at a pumpkin patch with grandchildren. Later, it was fun showing my baking class of teens and adults how easy it was to scoop out the pumpkin pulp. We were all surprised by the 12 cups of pumpkin puree we made from one pumpkin. That’s enough for six maple pumpkin spice pies! I confess that I did have to ask for help to make sure I chose a cooking pumpkin. A cooking pumpkin has significantly more flesh and tastes better than a pumpkin you decorate.
The Perfect Gluten Free Pie Crust
If you like a flaky, delicious gluten and dairy free pie crust, check out my recipe with a helpful video. It is so flaky that I am not even tempted to purchase a store bought gluten free pie crust. Follow my step-by-step, picture-by-picture recipe with a video and you will successfully make a delicious, flaky gluten and dairy free pie crust perfect for maple pumpkin spice pie.
Homemade Pumpkin Puree
If you have a pie pumpkin sitting on the counter in your home, you can turn it into pumpkin puree for pie, bread, and even pancakes. My daughter has a wonderful tutorial on her YouTube Channel.
Tip: If it is too hard for you to cut a pumpkin in half, you can put the whole pumpkin on a cookie sheet in a large oven. First, make sure you cover the cookie sheet with parchment paper. Before putting the pumpkin on the cookie sheet, try to break off the stem of the pumpkin. Once cooked, it is easy to peel off the skin, scoop out the seeds, and throw away the stringy pulp. However, you do need about one-and-a-half to two hours to cook a whole pumpkin compared to the one hour needed to cook a pumpkin cut in half at 350 degrees.
Gluten and Dairy Free Maple Pumpkin Spice Pie Ingredients
- 2 eggs
- 2 Tbsp maple syrup
- 1 cup organic cane sugar
- 1/2 tsp ground cinnamon
- 1 Tbsp fresh ginger
- 1/2 tsp ground nutmeg
- 2 Tbsp oat flour
- 1 Tbsp Benefiber (optional-helps stabilize blood sugar)
- 15 oz (1 can) or roughly 1 1/2 cups of pumpkin puree
- 1 cup of dairy free milk mixture ( dairy free-only use coconut milk) (Dairy sensitive-1 can of canned goat milk and 1 can of canned coconut milk)
- 1 gluten and dairy free pie crust
Note: If you are using a deep dish pie dish, increase the pumpkin puree to 2 cups
Kitchen Supplies
You need a pie dish, blender or hand whisk, mixer, maybe a can opener, and of course an oven.
Gluten and Dairy Free Maple Pumpkin Spice Pie Directions:
Make Your Milk Mixture
Empty 1 can of canned coconut milk and 1 can of canned goat milk into a blender.
Blend on high until the milk mixture looks creamy.
Measure out 1 cup of the creamy milk mixture. (Pour the rest of the milk into an air-tight container and store it in the refrigerator to make pumpkin spice pancakes!)
Use Milk Mixture to Puree Fresh Pumpkin or Use Canned Pumpkin
When using fresh pumpkin, measure out only what you need for this recipe: 1 ½ cups of pumpkin for a regular pie dish or 2 cups of pumpkin for a deep dish pie. Measure
Then, pour about half a cup of the non-dairy milk mixture into the blender. The milk provides the liquid needed to puree the pumpkin.
Blend on high until you have a creamy pumpkin puree.
After removing the pumpkin from the blender, I always pour the other half cup of the milk mixture into the blender. When you turn on the blender, the milk washes the pumpkin pulp out from under the blades. Now, there is almost no waste! Set the pumpkin milk mixture aside until it is time to add it to the mixing bowl.
Note: If you plan to also make maple pumpkin spice pancakes, blend another cup of pumpkin pulp with some of the leftover milk until the mixture looks creamy. Store the pumpkin puree in an airtight container with a lid in the refrigerator. You just saved yourself clean-up time!
Mix Remaining Ingredients
Break 2 eggs into a mixing bowl and beat. Beat the eggs until they look pale to create a pumpkin pie with a much lighter texture.
Then add:
2 Tablespoons of Maple Syrup
1 cup of organic cane sugar
2 Tablespoons of oat flour
1/2 teaspoon of ground nutmeg and 1/2 teaspoon of ground cinnamon
The special ingredient is 1 Tablespoon of freshly chopped ginger or minced ginger out of a bottle.
If you have unstable blood sugar, try adding 1 Tablespoon of Benefiber.
Mix everything together until just combined with a fork or a mixer.
Add 1 & 1/2 cups of pumpkin puree for a regular-size pie or 2 cups for a deep dish pie to the mixing bowl. Then, mix on low until the mixture looks creamy and incorporated.
Prepare the Pie Dish
When using a homemade gluten and dairy free pie crust, spread your vegan butter over the bottom and sides of the pie dish. Once cooked, the buttered dish allows you to easily remove each slice of pie for serving.
Cover a cookie sheet with aluminum foil. If your maple pumpkin spice pie spills while putting it in the oven or bubbles over while cooking, clean-up is much easier!
Before pouring the maple pumpkin spice mixture into the gluten free pie shell, place the pie dish on a cookie sheet. This makes it much easier to move the maple pumpkin spice pie in and out of the oven. Now, pour the maple pumpkin spice pie mixture into the pie shell.
Note: Since my pie crust recipe makes two pie crusts, I am using the second crust to make my chicken pot pie recipe.
Bake the Maple Pumpkin Spice Pie
Preheat your oven to 425 degrees. Once preheated, put the maple pumpkin spice pie in the oven and cook for 15 minutes. The higher temperature gives you a flaky crust. Remember to set your timer and stay in the kitchen.
When the timer buzzes, turn the oven temperature down to 350 degrees Fahrenheit. Keep your pie in the oven. Now, reset your timer for 30 minutes for regular pies and 40-45 minutes for deep dish pies.
When the timer goes off, put a toothpick or the end of a sharp knife into the middle of the pie. The pie is done if the toothpick or knife comes out clean.
Finally, allow your gluten and dairy free maple pumpkin spice pie to cool on a wire rack until you are ready to serve it.
Once the maple pumpkin spice pie is completely cool, store it covered in the refrigerator.
Enjoy your delicious homemade pumpkin pie with a scoop of ice cream or a whipped topping of your choice.
Your kitchen is going to smell delicious!
Now, what to do with all that leftover cooked pumpkin? Here are some tips.
While your gluten and dairy free maple pumpkin spice pie is baking, I puree more pumpkin for additional recipes. For example, I measure out 2 cups of leftover chunky pumpkin into a freezer bag for my pumpkin spice bread. Then, I gently flatten the bag to stack on top of other bags or set it upright to store in the door of your freezer.
Printable Recipe Card
Gluten and Dairy Free Maple Pumpkin Spice Pie
Equipment
- 1 Pie dish
- 1 Blender
- 1 Mixer
- 1 Can Opener
Ingredients
- 2 Eggs
- 1 Tbsp Maple Syrup
- 1 Cup Organic Cane Sugar
- ½ tsp Ground Cinnamon
- 1 Tbsp Fresh Ginger
- ½ tsp Ground Nutmeg
- 2 Tbsp Oat Flour
- 1 Tbsp Benefiber Optional
- 15 oz Pumpkin Puree roughly 1½ cups
- 1 Cup Homemade milk mixture Combine 1 can of canned goat milk with 1 can of canned coconut
- 1 Gluten and Dairy Free Pie Crust
Instructions
- Empty 1 can of canned coconut milk and 1 can of canned goat milk into a blender.
- Blend on high until mixture looks creamy.
- Measure out 1 cup of the milk mixture. (Pour the rest of the mixture into an air-tight container and store it in the refrigerator to make pumpkin spice pancakes!)
- When using fresh pumpkin, measure out only what you need for this recipe: 1 ½ cups of pumpkin for a regular pie dish or 2 cups of pumpkin for a deep dish pie.
- Then, pour about half a cup of the non-dairy milk mixture into the blender. The milk provides the liquid needed to puree the pumpkin.
- Blend on high until you have a creamy pumpkin puree.
- Set the pumpkin puree aside until it is time to add it to the mixing bowl.
- Break 2 eggs into a mixing bowl and beat. Beat the eggs until they look pale to create pumpkin pie with a much lighter texture.
- Then add:: 2 Tbsp of maple syrup, 1 cup of organic cane sugar, 2 Tbsp of oat flour, ½ teaspoon of nutmeg, ½ teaspoon of ground cinnamon, and the special ingredient, 1 Tbsp of freshly grated ginger or minced ginger out of a bottle.
- If you have unstable blood sugar, try adding 1 Tbsp of Benefiber (optional).
- Mix everything together until just combined with a fork or a mixer. Don't overmix or you will deflate the eggs and the pie will not be as light and fluffy.
- Next, add the pumpkin puree. 1 ½cups for a regular-size pie or 2 cups for a deep dish pie to the mixing bowl and mix on low until fully incorporated.
- When using a homemade gluten and dairy free pie crust, spread your vegan butter over the bottom and sides of the pie dish. Once cooked, the buttered dish allows you to easily remove each slice of pie for serving.
- Place your pie crust in the dish or have your store-bought pie crust ready.
- Cover a cookie sheet with aluminum foil. Place the pie dish/pie crust on a cookie sheet. This makes it much easier to move the pie in and out of the oven. If your maple pumpkin spice pie bubbles over, the aluminum foil makes cleaning up much easier!
- Now, pour the pumpkin mixture into the pie crust.
- Bake the maple pumpkin spice pie at 425 degrees Fahrenheit for 15 minutes. The higher temperature gives you a flaky crust. SET your timer and stay in the kitchen.
- After 15 minutes, reduce the temperature to 350 degrees Fahrenheit and continue baking for another 30 minutes or until a tooth pick comes out of the center of the pie clean (40-45 minutes for a deep dish pie crust)
- Allow your gluten and dairy free maple pumpkin spice pie to cool on a wire rack until you are ready to serve it or once it is completely cool cover and store it in the refrigerator.
Notes
- Use a blender to make your non-dairy milk mixture. If baking a whole pumpkin in the oven, you will also need to puree your pumpkin in the blender.
- After removing the pumpkin from the blender, I always pour the other half cup of milk into the blender and blend it to remove the pumpkin from under the blades. Now, there is almost no waste!
- While your gluten and dairy free maple pumpkin spice pie is baking, I measure out 2 cups of leftover chunky pumpkin into a sandwich bag. Then, gently flatten the bag. Keep repeating until all the leftover pumpkin is gone. Lastly, put several bags of pre-measured pumpkin into a large freezer ziplock bag. Now, you are ready to freeze leftover pumpkin to use later in a recipe of your choice like pumpkin spice bread and maple pumpkin spice pancakes.
Enjoy Your Gluten and Dairy Free Maple Pumpkin Pie!
0 Comments