Gluten-free and Dairy-free Spiced Pumpkin Pie

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This gluten-free pumpkin pie recipe is also dairy-free and has the option to make vegan too. Pumpkin puree and coconut cream are combined with the warming spices from cinnamon vanilla, nutmeg and cloves and encased in an almond and flaxseed pastry. This gluten-free recipe makes 10-12 small individual pies or 1 large 9” pie. Delicious as easy to make, this low carb pumpkin pie is perfect for gatherings with family and friends during the cooler months.


What type of pumpkin do I choose?

The typical Halloween carving pumpkins are ok but they do lack flavour. Pumpkins for pies are often labelled as sugar pumpkins or pie pumpkins. Do source a smaller and more dense pumpkin with rich orange flesh. There are many varieties but some specific names are ‘Delica’, ‘Crown prince’, ‘Baby Pam’, ‘Autumn Gold’ or butternut squash. If you are short for time you can buy canned pumpkin puree which is 100% pumpkin, or ‘pumpkin pie filling’ which will already be spiced and contain sugar so avoid adding any extra.


How to prepare a whole pumpkin:

You can either steam or roast it. To steam, carefully peel the pumpkin with a potato peeler, cut in half and use a spoon to remove the seeds and strings. Dice the pumpkin into 1-inch cubes and place it into a steaming basket set inside a deep pan with a couple of inches of water at the base. Bring to a simmer and let steam for 20-25 minutes until tender. Use a potato masher or food processor to puree.

To roast it, cut the pumpkin into quarters and place the pumpkin on a baking tray skin side down. Roast at 180C/ 355F for 45-60 minutes, checking periodically not to burn. Scrape the flesh from the skin and blend in a food processor until smooth.

When you core the pumpkin, keep the seeds and roast them on a tray with a sprinkling of sea salt. Pumpkin seeds are also called pepitas, they are edible and also make a delicious snacks full of protein, magnesium, copper and zinc.

Fresh pumpkin purée keeps well in the fridge for up to 3 days, alternatively, you can freeze any leftover puree for several months and use it in savoury dishes or other sweet bakes!


Can I make this recipe vegan?

Eggs are used in this recipe to help the pie filling set so it is a crucial ingredient. You can try to substitute with an egg replacement, ½ teaspoon guar gum, ½ teaspoon xanthan gum or substitute with 2 teaspoons of arrowroot starch. Thickening agents must always be first dissolved in a couple of teaspoons of cold water before adding to the filling to avoid lumps.

SERVINGS.

10-12 Servings

PREP TIME.

40 Minutes

COOK TIME.

30 Minutes

INGREDIENTS.

For the pie crust:


For the filling:

  • 800g pumpkin (such as Sicular Dentro from Zuccherissima)

  • 150g / 7floz coconut cream

  • 2 eggs

  • ½ cup coconut sugar

  • 1 tsp vanilla extract

  • Pinch sea salt

  • 2 tsp ground cinnamon

  • ¼ tsp grated nutmeg

  • ¼ tsp ground cloves

  • ½ tsp ground ginger

METHOD.

  1. Grease your tart tins with coconut oil. Set them aside. 

  2. Prepare the pastry crust as per the recipe and leave in the fridge to chill.

  3. Peel the pumpkin while the pastry is chilling. Cut it in half and use a spoon to remove the seeds and stringy fibre. Dice the pumpkin into 1-inch cubes.

  4. Place the pumpkin into a steaming basket set inside a deep pan with a ½ cup of water at the base. Bring to a simmer and let steam for 20-25 minutes until tender. You can also roast the pumpkin for 30-40 minutes. Use a potato masher or food processor to puree. Leave to cool.

  5. Preheat the oven to 180C/ 350F. Cut 2 pieces of baking paper and place the dough in between, this will help prevent sticking to the counter. Roll the dough about 1/6-inch thick or use your fingers to press the pastry directly into each pie dish. Use a fork to prick holes into the base to allow the heat to circulate and prevent bubbling. For mini tarts, you can pre-bake as they are, larger pies will require blind baking with baking beads or dried pulses to weigh the pastry down. Pre-bake for 15 minutes, or until the edges just start to crisp, but not fully cooked through.

  6. Remove the pastry from the oven and leave to cool for 15-20 minutes. 

  7. Transfer the pumpkin puree to a bowl of a stand mixer with the whisk attachment. Pour in the coconut cream, eggs, sugar, vanilla extract and a pinch of sea salt, then whisk on medium speed until completely combined. 

  8. Add in the ground cinnamon, nutmeg, cloves and ginger or your spice blend of choice. You can also whisk by hand.

  9. Equally, scoop the pumpkin filling into the pastry cases. For extra presentation marks, use the back of a spoon to create a little swirl on top. Bake in the centre of the oven for 12-15 minutes or until the tops just start to brown. Freeze any leftover filling or place the filling into an ovenproof dish and bake; you can add the filling to smoothies or just eat it out of the dish!

  10. Remove from the oven and leave to cool for 10 minutes in their tins. Then remove entirely from their tins and leave to cool on a wire rack. Serve at room temperature or cold with a lashing of whipped cream.

SERVE THIS WITH.

  • Vanilla ice cream

  • Vanilla custard

  • Fresh whipped cream

  • Greek yoghurt

HEALTH BENEFITS.

Pumpkin -  is loaded with a variety of nutrients, including fibre, vitamins, minerals and are particularly high in Beta-carotene, a powerful antioxidant. Beta-carotene is the red-orange pigment that gives plants and fruits their colour. The human body then converts this antioxidant into vitamin A which helps with immunity, eye health and healthy skin. (Source)


Coconut cream - Coconut cream is a type of thick cream made from coconut milk. Coconut cream is high in saturated fat and calories. It also contains a small amount of protein, carbs, and potassium. Potassium is also necessary for several other aspects of health, including blood sugar management and bone health. (Source)


Eggs - are incredibly nutritious, a great source of protein, healthy fats and they help elevate levels of HDL (the "good") cholesterol, which is linked to a lower risk of many diseases. (Source)


Cinnamon - contains huge amounts of highly potent polyphenol antioxidants, cinnamon is known to have an anti-inflammatory effect on the body and can help fight bacterial and fungal infections, and improve blood flow. (Source)


Nutmeg - high in antioxidants and found to have many health benefits, including pain relief, soothing indigestion, strengthening cognitive function, detoxifying the body, boost skin health and increase immune system function. Nutmeg can also be toxic in large doses, but small amounts used in the kitchen is fine. (Please note that nutmeg should not be given to cats or dogs.) (Source)


Cloves - are best known as a sweet and aromatic spice which are rich in antioxidants and a source of manganese. (Source)


Ginger - high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties. (Source)

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  • Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.​

  • Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.

  • Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.

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