Best 3 Gluten Free Dairy Free Pumpkin Pie Custard Recipes
DAIRY-FREE GLUTEN-FREE PUMPKIN PIE
Steps:
- Gather the ingredients.
- In a medium-sized mixing bowl, combine the flour mix, powdered sugar , and salt until well mixed.
- Using a pastry cutter or your hands, cut in the dairy-free, gluten-free margarine until the mixture resembles a coarse meal.
- Create a well in the center of the ingredients.
- Add the egg and water, mixing until the dough comes together to form a soft dough. Add a little more water if needed.
- Press the dough into a disk, wrap it in plastic wrap, and refrigerate for 1 hour.
- Unwrap the pie dough and place between two pieces of lightly floured (with gluten-free flour ) parchment paper.
- Roll out the dough between the two sheets of parchment and carefully transfer to the prepared pie plate.
- Form the crust with your fingers and smooth out any breaks or cracks. (Gluten-free pie crusts crumble considerably more than traditional flour ones.) Place the pie plate in the refrigerator while preparing the filling. Preheat the oven to 425 F.
- Gather the ingredients.
- In a medium-sized mixing bowl using an electric hand mixer or a standing mixer , mix the pumpkin, eggs, coconut milk, maple syrup, ground cinnamon, ground ginger, ground cloves, and salt until smooth and well combined.
- Pour the mixture into the prepared crust and sprinkle lightly with granulated sugar.
- Bake for 10 minutes, then turn down the oven to 350 F and bake for 35 to 40 minutes more, or until a skin forms on top of the filling and the crust is just lightly golden (gluten-free crusts do not brown quite like wheat-based ones.)
- Transfer the pie to a wire cooling rack to cool completely, then place in the refrigerator to chill completely.
- Serve cold with vegan whipped cream if desired. Note: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Nutrition Facts : Calories 274 kcal, Carbohydrate 30 g, Cholesterol 56 mg, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, Sodium 160 mg, Sugar 12 g, Fat 16 g, ServingSize 1 9-inch pie (8 to 10 servings), UnsaturatedFat 0 g
GLUTEN-FREE, DAIRY-FREE PUMPKIN PIE CUSTARD
Tastes just like the real thing. Bake in a gluten-free pie crust and you've got pumpkin pie.
Provided by Mindy Brown Hoskins
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 42 g, Cholesterol 62 mg, Fat 7.4 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 220.4 mg, Sugar 37.6 g
GLUTEN-FREE, DAIRY-FREE PUMPKIN PIE CUSTARD
Tastes just like the real thing. Bake in a gluten-free pie crust and you've got pumpkin pie.
Provided by Mindy Brown Hoskins
Categories Custards and Puddings
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 42 g, Cholesterol 62 mg, Fat 7.4 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 220.4 mg, Sugar 37.6 g
Tips:
- Use a high-quality pumpkin puree for the best flavor. Fresh or canned pumpkin puree can be used, but make sure it is unsweetened.
- If you don't have coconut milk, you can substitute another type of plant-based milk, such as almond milk or oat milk.
- To make the crust, you can use a pre-made gluten-free crust or make your own using a gluten-free flour blend.
- If you want a sweeter pie, you can add more maple syrup or sugar to the filling.
- Be sure to chill the pie for at least 4 hours before serving. This will help the filling to set and the flavors to meld.
Conclusion:
This gluten-free dairy-free pumpkin pie is a delicious and festive dessert that is perfect for any occasion. With its creamy, flavorful filling and flaky crust, this pie is sure to be a hit with everyone. Whether you're serving it at Thanksgiving dinner or just enjoying it as a special treat, this pie is sure to please.
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