Best Gluten Free and Dairy Free Pumpkin Pie with Almond Milk

Hey friends!

Got a craving for something sweet and cozy? I have the perfect recipe for you!

Today, I’m sharing my gluten-free and dairy-free pumpkin pie made with almond milk.

It’s creamy, delicious, and so easy to whip up!

Whether it’s for a holiday treat or just because, this pie is sure to impress.

Let’s dive into this autumn delight!

Preparation Time	30-60 minutes
Cooking Time	58-65 minutes
Total Time	4-6 hours including chilling
Level of Difficulty	Medium

Ingredients

CRUST

• 1 1/4 cups gluten-free flour (e.g., bob’s red mill 1:1)
• 1/4 teaspoon salt
• 6 tablespoons cold plant-based butter
• 4-6 tablespoons ice water

FILLING

• 2 3/4 cups pumpkin puree (roughly 1 1/2 cans of 15 oz)
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1/3 cup plain unsweetened almond milk
• 1 tablespoon olive oil (or melted coconut oil)
• 2 1/2 tablespoons cornstarch or arrowroot powder
• 1 3/4 teaspoons pumpkin pie spice (or a mix of ginger, cinnamon, nutmeg, and cloves)
• 1/4 teaspoon sea salt

FOR SERVING (optional)

• Coconut Whipped Cream
• Vegan Pumpkin Pie Ice Cream

Step 1: Prepare the Crust Dough

In a large mixing bowl, add gluten-free flour and salt and whisk to combine.

Slice or dollop in the cold butter, then use a fork or pastry cutter to cut it into the flour mixture.

The goal is to incorporate the butter without overworking the dough.

Step 2: Hydrate the Dough

Gradually add ice-cold water to the bowl, stirring with a wooden spoon after each addition.

Only add as much water as necessary to bring the dough together (use no more than 6 tablespoons).

Once a crumbly dough forms, transfer the dough to a piece of plastic wrap or parchment paper.

Form it gently into a 1/2-inch thick disc, wrap it firmly, and refrigerate for a minimum of 30 minutes, up to 2 days.

Allow it to warm up slightly before using, but don’t let it get too soft.

Step 3: Prepare the Pie Filling

While the dough chills, preheat your oven to 350 degrees F (176 C) and prepare the pie filling.

Add all the pie filling ingredients to a blender and blend until smooth, scraping down the sides as needed.

Taste and adjust seasonings as necessary.

Set the filling aside.

Step 4: Roll Out the Crust

After the dough has chilled, unwrap the disc and place it between two large sheets of parchment or wax paper.

Use a rolling pin to gently roll it into the shape of your pie pan (recommended: 9-inch pan).

If the dough cracks, don’t worry; you can reform it with your hands once it’s in the pan.

Step 5: Transfer and Shape the Crust

To transfer the rolled-out crust, remove the top layer of parchment or wax paper.

Lay the pie dish face down on top of the crust, then use the support of the bottom sheet to carefully invert it.

Gently use your hands to form the crust into the pan, working it up along the sides.

Avoid overworking the dough; any cracks can be mended with a bit of excess dough and the warmth of your hand.

Step 6: Fill and Bake the Pie

Pour the prepared filling into the pie crust.

Bake in the preheated oven for 58-65 minutes.

The crust should be light golden brown, and the filling will still be slightly jiggly and may have cracks on top.

Remove the pie from the oven and allow it to cool completely before covering loosely and transferring to the refrigerator.

Let it set for 4-6 hours, preferably overnight.

Step 7: Serve the Pie

Once set, slice the pie and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice if desired.

For an extra treat, consider serving it with Vegan Pumpkin Pie Ice Cream and Brown Sugar Pecans.

Enjoy!