This is the main holiday time of the year and Halloween, Thanksgiving and Christmas are all times of the year when Pumpkin Pie is a favorite desert. But for some family members or visitors to our home, that favorite desert is off limits because they need gluten free food choices. Also some children are lactose intolerant and need dairy free ingredients in the foods they eat.
These people no longer need to feel left out. Using a gluten free pie crust and soy milk instead of dairy milk allows you to make a gluten free and dairy free pumpkin pie that everyone can enjoy together. This pumpkin pie recipe also qualifies as vegan so this means that just about everyone can enjoy pumpkin pie together over the long holiday period from Halloween, through Christmas time.
Ingredients Needed for Diary Free, Gluten Free, Vegan Holiday Pumpkin Pie
Gluten Free Pie Crust 9 inch (recipe to make your own follows this pumpkin pie recipe)
Fresh Pumpkin pulp - 2 cups = 16 fluid ounces if you purchase canned pumpkin
Soy milk - 1 cup (if you don't need the recipe to be dairy free you can use regular milk)
Granulated Sugar - 3/4 cup
Corn Starch - 1/4 cup
Iodized Salt - 1/4 tsp
Vanilla Extract - 1 1/4 tsp
Pumpkin Pie Spice - 2 1/4 tsp
How to Combine Ingredients for this delicious Holiday Gluten Free, Dairy Free Pumpkin Pie
Make sure oven is fully preheated to 400 degrees Fahrenheit.
Put pumpkin pulp into mixing bowl and add the sow milk. Combine lightly adding sugar, corn starch, salt, vanilla extract and pumpkin pie spice as you mix. Once all the ingredients are together in the mixing bowl increase mixing speed to a medium rate. Mix for 4 - 5 minutes.
Pour mixture into the 9 inch gluten free pie crust and bake for 15 minutes. Turn oven temperature down to 350 degrees Fahrenheit and bake for 50 - 55 minutes using the toothpick test after 50 minutes to determine if the pie is finished. To use the tooth pick test place a clean tooth pick in the pie mixture and remove. If tooth pick comes out clean the pie is done. Pie surface should be slightly darkened by time pie is finished.
Place pie on pie rack or trivet to cool. Once pie reaches room temperature or slightly above refrigerate for at least one hour before serving. Use Cool Whip or other non dairy topping at serving time. Sprinkle Cinnamon on top of pie before adding Cool Whip.
To make gluten free pie crust just use any normal pie crust recipe but replace the wheat flour with rice flour. Make sure you use wide fork to place prick holes in the bottom of the crust in at least three places evenly spaced to make sure pie crust stays flat and does not bulge.
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Topic: recipes, Recipe, pumpkin, vegan pie recipe, cooking recipes
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