Pumpkin Pie

 There is a recipe for pumpkin pie on my website already, but this one is even better. It’s spicier, creamier, and dairy-free! Lately I’ve been off dairy, and the extra milk isn’t missed at all in this pie. I’m happy to say that one of my tasters even admitted to not liking pumpkin pie very much, but liked this one! That’s the best response I could ask for.

The crust I used, however, is something I have to give proper credit for. Megan over at Allergy Free Alaska has made the best gluten, dairy, and sugar-free pie crust I’ve ever tried. It’s light, flaky, and tastes like the pie crust your grandma would have made.IMG_7240

If you’re sensitive to spice, I’d suggest lessening the amount of spices you use. I tend to like lots of cinnamon and deeper spice in my pumpkin dishes, so I added more than most recipes call for.

In terms of substituting the evaporated milk, you could use all one type of milk. The reason I used a mixture of almond and coconut is because almond milk has a more neutral taste, but coconut milk is a bit sweeter. The combination of the two makes for less of a coconut taste, but is also lighter in flavour than just almond milk.

Also, “why the 3 sweeteners?” you ask? I feel the same way about sweeteners that I do about flours. A mix is better than one. It lends a richer, more varied taste to baking, and the combination of maple, stevia, and palm sugar allows for a well-rounded sweetness. I love using stevia because it’s one of the least invasive sugars on the body, but I’m not partial to it on its own.


Pumpkin Pie
Serves 8
A rich, spicy pumpkin pie that is dairy free and sweetened with palm and maple.
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Cook Time
45 min
Total Time
1 hr 20 min
Cook Time
45 min
Total Time
1 hr 20 min
  1. 1 gluten free pie crust
  2. 1 small can pureed pumpkin
  3. 1/4 cup unsweetened almond milk
  4. 1/4 cup unsweetened coconut milk
  5. 2 eggs
  6. 1tsp vanilla extract
  7. 1/4 cup maple syrup
  8. 1/4 cup coconut palm sugar
  9. 1 tsp stevia
  10. 1 tbsp ground cinnamon
  11. 3/4 tsp ground ginger
  12. 3/4 tsp ground cloves
  13. 1/2 tsp nutmeg
  1. Make the pie crust according to instructions. While it is in the fridge, prepare the filling.
  2. In a stand mixer, combine the spices, stevia, and palm sugar.
  3. Add in the pumpkin, eggs, maple syrup, milks, and vanilla.
  4. Blend until creamy.
  5. Pour into a 9 inch deep dish pie crust.
  6. Bake at 450 degrees for 10 minutes, then reduce temperature to 350 and bake for another 30-35 minutes.
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