1 hr 30 mins
Modified from Alton Brown's recipe. I made this for my daughter this Thanksgiving, and it was a hit with even the family members who don't have food allergies. This isn't your normal pumpkin pie... it really highlights the natural flavor of the pumpkin, and though you can definitely taste the coconut, I think the flavors complement each other well. You can add some cinnamon and cloves to the custard to get a more traditional flavor!
My Private Note
Units: US | Metric
- 6 ounces gluten-free gingersnap cookies
- 1 tablespoon dark brown sugar
- 1 teaspoon ground ginger
- 1 ounce dairy-free soy-free margarine or 1 ounce coconut oil, melted
- 16 ounces pumpkin puree (fresh is best, canned will do in a pinch)
- 1 cup coconut cream
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 3/4 cup dark brown sugar
- 2 large eggs
- 1 large egg yolk
- 1Preheat the oven to 350 degrees.
- 2For the crust, combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs.
- 3Drizzle the melted butter or coconut oil into the crumb mixture and pulse 8 to 10 times to combine.
- 4Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish.
- 5Place the crust on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
- 6For the filling, bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
- 7Add the coconut cream, nutmeg, and salt to the pumpkin. Stir and return the mixture to a simmer.
- 8Remove the pumpkin mixture from the heat and cool for 10 minutes.
- 9Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined.
- 10Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes.
- 11Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
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Nutritional Facts for Pumpkin Pie (Gluten, Dairy and Soy Free)
Serving Size: 1 (156 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 496.9
- Calories from Fat 154
- Total Fat 17.1 g
- Saturated Fat 10.0 g
- Cholesterol 92.7 mg
- Sodium 449.7 mg
- Total Carbohydrate 82.9 g
- Dietary Fiber 1.1 g
- Sugars 61.1 g
- Protein 5.6 g