Updated: Nov 10
Fall is my favorite season and the hardest for me to navigate when I first began my healing journey. I love all the comfort foods and pumpkin pie has always been my favorite. So, several years ago, I began my quest to make a pumpkin pie that tasted like the pumpkin pie I was used to eating, but without the dairy and gluten. I still remember that first dairy-free, gluten-free pumpkin pie I made…it looked perfect, smelled delicious and tasted like rope. The journey has been long but I made it to the other side and I’m happy to say that for the last couple of years, my family has enjoyed this pumpkin pie recipe several times without fail! And, if you're feeling ambitious, I've included instructions for baking your own pumpkin!
Makes one 9-inch pie
1 ½ cups almond milk
2 tablespoons arrowroot powder
2 cups of baked pumpkin (see below) or 1-15 ounce can of pumpkin
2/3 cup maple syrup
1 teaspoon vanilla
½ teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/8 teaspoon ginger
2 large eggs
1 9-inch pie shell (unbaked)
Whipped coconut cream (optional)
Preheat the oven to 450*.
In a 2 cup liquid measuring cup, combine the milk and arrowroot powder, stir to combine and set aside.
In a medium sized bowl, combine pumpkin, maple syrup and vanilla, stir to combine and set aside.
In a small bowl, combine all dry ingredients and set aside.
In a large bowl, beat the eggs. Add the pumpkin and spice mixtures to the beaten eggs and stir until well combined, scrapping the sides of the bowl as needed.
Continue stirring and gradually add the milk and arrowroot powder. Stir until all ingredients are well combined.
With a spatula, scraping the sides of the bowl, pour the pie ingredients into a 9” unbaked pie shell.
Place the pie in a 450* oven for 15 minutes, then reduce the heat to 350* and bake for 1 hour.
The center of the pie will still be slightly jiggly, but if a knife inserted into the center of the pie comes out clean, then it’s done.
Let the pie cool for 2 hours at room temperature and then place in the fridge to chill and set completely (at least 4 hours, but I try to let mine set up in the fridge overnight).
Serve chilled with or without whipped coconut cream.
To bake your pumpkin*:
(this can be done a day or two in advance of making your pie)
Preheat your oven to 350*.
Cut your pumpkin in half and scoop out the seeds (you can save these to add to a smoothie or for roasting later if you’d like).
Place the pumpkin halves face down on a 9X13 glass baking dish and place in the oven for approximately 30 minutes.
The pumpkin is ready when you can touch the shell with an oven mitt and it gives. Remove your pumpkin from the oven and turn face up.
Using a large serving spoon, scoop out the pumpkin flesh and place in an airtight glass container for when you’re ready to make your pie.
When you’re ready to make your pie, add the pumpkin to the jar of a blender.
Add ¼ cup of filtered water to the pumpkin and blend until smooth; more water may be needed to get the right consistency. Add the water a little at a time, being careful not to add too much water.
Set aside 2 cups for your pie and the leftover pumpkin is a great addition to smoothies and even as a replacement for applesauce in this waffle recipe!
*Not all pumpkins are good for making pies. Select a pumpkin marked as “sugar pumpkin” or “pie pumpkin”. I use a variety called sugar pie pumpkin in the above recipe.
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