Are you craving the comforting flavors of pumpkin pie but need a recipe that's both gluten-free and dairy-free? Look no further! This recipe delivers all the warmth and deliciousness of a classic pumpkin pie without compromising on your dietary needs. It's surprisingly easy to make, perfect for a quick dinner idea or a special occasion dessert. Get ready to impress your friends and family with this homemade masterpiece, a truly delicious dish that's both healthy and satisfying. This recipe is perfect for those seeking easy recipes and best recipes that are also adaptable for various dietary restrictions.
Ingredients:
For the Crust:
- 1 ½ cups gluten-free almond flour
- ¼ cup coconut oil, melted
- ¼ teaspoon salt
- 2 tablespoons maple syrup
For the Filling:
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can full-fat coconut milk
- ½ cup maple syrup
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Pinch of salt
Instructions:
Making the Crust:
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
- Combine dry ingredients: In a medium bowl, whisk together the gluten-free almond flour and salt.
- Add wet ingredients: Stir in the melted coconut oil and maple syrup until a crumbly dough forms.
- Press into pie plate: Press the dough evenly into the bottom and up the sides of the prepared pie plate. Use the bottom of a measuring cup to create an even crust.
- Blind bake (optional): For a crispier crust, bake for 10-12 minutes before adding the filling. This step helps prevent a soggy bottom.
Making the Filling:
- Combine all filling ingredients: In a large bowl, whisk together the pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, vanilla extract, cinnamon, ginger, cloves, and salt until smooth and well combined.
- Pour filling into crust: Carefully pour the pumpkin filling into the prepared pie crust.
- Bake: Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. The center may still jiggle slightly.
- Cool completely: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. Refrigerate for at least 2 hours for optimal flavor and consistency.
Tips for the Best Gluten-Free Dairy-Free Pumpkin Pie:
- Use good quality ingredients: The flavor of your pie will be significantly enhanced by using high-quality pumpkin puree and spices.
- Don't overmix the filling: Overmixing can incorporate too much air, leading to a less dense and potentially cracked pie.
- Check for doneness: Start checking for doneness around the 50-minute mark to avoid overbaking.
- Cool completely: Patience is key! Allowing the pie to cool completely is crucial for a firm filling.
Variations:
- Spiced Pecan Topping: Sprinkle chopped pecans over the pie before baking for added crunch and flavor.
- Chocolate Swirl: Mix 2 tablespoons of melted dairy-free dark chocolate into the filling for a decadent twist.
- Different Crust: Experiment with other gluten-free crusts like a coconut flour crust or a pre-made gluten-free pie crust.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 300-350
- Fat: 15-20g
- Protein: 5-7g
- Carbohydrates: 35-40g
- Fiber: 3-5g
Enjoy your delicious and healthy gluten-free dairy-free pumpkin pie! It's a perfect example of how healthy meals can also be incredibly flavorful and satisfying. This recipe provides a great alternative for those seeking healthy and easy recipes that are also delicious. It's one of the best recipes for a simple yet impressive dessert.