If you’re looking for a pumpkin pie that’s gluten free or dairy free (or both!), you’ve got to try this Gluten Free Deep Dish Pumpkin & Coconut Cream Pie recipe!
I know many of my readers want recipes that travel well this time of year for potlucks and family parties. Luckily, this Gluten Free Deep Dish Pumpkin & Coconut Cream Pie is very road friendly, unlike most pumpkin pies. That’s because it’s made in a 9-inch spring form cake pan, which doesn’t need to be removed until serving time.
Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
Rachael Ray Jumbo Chillout Tote, Orange, 10-Gallon
Try freezing the Gluten Free Deep Dish Pumpkin & Coconut Cream Pie overnight and let it defrost on your way to grandma’s house. That way you don’t have to worry about keeping it cool on the long drive. Even if it’s a still frozen by dessert time, this gluten and dairy free pumpkin pie will still be yummy – and a little more fun to eat frozen. (Kind of like my Chocolate Espresso Freezer Pie!)
Also, when you get to the party, you may find that your host doesn't have a stand mixer or hand mixer that you can borrow to make up a batch of coconut cream. With a regular pumpkin pie, you'd probably bring some non-dairy whipped topping from the freezer aisle, which while delicious, is made up of ingredients you may not like.
Whipped topping isn't an issue since I designed this gluten and dairy free pumpkin pie recipe so you don’t have to make a batch of coconut cream before serving. It’s already there as the top layer!
Why Gluten Free Deep Dish Pumpkin & Coconut Cream Pie drops the mike!
It’s not often that I can’t keep myself from eating my own food while I’m photographing a gluten free pumpkin pie recipe, but this Gluten Free Deep Dish Pumpkin & Coconut Cream Pie is amazing. Gooey, creamy, silky, lush, sweet and velvety with a crunchy buttery crust. After I was done taking pictures, I just sat there and finished my piece. It truly was a, “I’m done – drop the mike, and walk away” experience. (Though after eating all of that pumpkin and coconut cream richness, I felt more like waddling.)
Speaking of which, I’ve joined a group called the Fuckin’ Fab Food Bloggers and here are their Drop the Mike recipes for November:
- Julie Kotzbach: Creamed Spinach with Bacon
- Heather Dar Schmitt-Gonzalez: Cranberry Port Ring
- Sophia Del Gigante: Ultimate Thanksgiving Stuffing
- Matt Cetta: Pumpkin Pie Bars
- Ashley Blom: Kickass Green Bean Stuffarole
Please give them a visit!
A note on using coconut cream in this gluten and dairy free pumpkin pie recipe
Coconut cream is thicker than coconut milk because it contains less water. Some brands may contain thickeners like xanthan gum, which are fine. However, stay away from any brands with sugar as those are usually meant for making pina coladas.
Here are some of my favorite brands of coconut cream:
Native Forest Organic Premium Coconut CreamTrader Joe's Coconut CreamLet's Do Organic Creamed Coconut
You can also use full fat coconut milk in the Gluten Free Deep Dish Pumpkin & Coconut Cream Pie recipe. Just pour off any coconut water you’ll find after refrigerating overnight. (Save the coconut water for smoothies or soups!) You won’t get as much cream as a full can of coconut cream, so use less sugar.
Using sugar substitutes in your gluten and dairy free pumpkin pie recipe
I used regular sugar and brown sugar in the Gluten Free Deep Dish Pumpkin & Coconut Cream Pie recipe. To cut back on calories, you may want to use natural, no calorie sweeteners like Monk Fruit or Swerve Sweetener. Both would work very well in this recipe.
f you still want the brown sugar taste, add a little unsulfured blackstrap molasses. You could also use Splenda Brown Sugar Blend, a reduced calorie sweetener that I also love to use in my baking.
I used Bob’s Red Mill decorative sugar on top of the Gluten Free Deep Dish Pumpkin & Coconut Cream Pie, but you can use regular sugar or a sugar substitute.
Monk Fruit In The Raw Sweetener, 4.8 OunceSplenda Brown Sugar Blend, 16 OunceBob's Red Mill Decorative Sparkling Sugar, 28 Oz.
Ingredients
For pie crust:
- 12 ounces gluten free animal cracker cookies
- 3/4 cup packed brown sugar
- 3/4 cup vegan or dairy free buttery spread, melted
For pie filling:
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 3/4 cup soy or coconut vanilla yogurt
- 3/4 cup packed brown sugar
- 2 tablespoons pumpkin pie spice
- 1 teaspoon gluten free vanilla extract
- 1/2 teaspoon fine sea salt
For whipped coconut cream layer:
- 2 (14 ounce) cans coconut cream, chilled in refrigerator overnight
- 1/2 cup sugar
- 2 teaspoons gluten free vanilla extract
- 2 teaspoons decorative sugar
- 1/2 teaspoon cinnamon
Directions
For pie crust:
- Preheat oven to 350 degrees F.
- Put cookies in blender or food processor and pulse until the cookies are crushed into fine crumbs. Put the crumbs into a medium sized bowl.
- Add brown sugar and whisk until combined and there are no lumps.
- Add melted buttery spread. Stir until the mixture is crumbly.
- Place the cookie crumb mixture into a 9-inch spring form cake pan. Using the flat bottom and sides of a drinking glass, pack down the crumbs on the bottom and up the sides of the cake pan.
- Bake the crust until set but not browned for 10 to 12 minutes. Remove from oven and let cool on a wire rack for 15 minutes.
For pie filling:
- Blend pumpkin puree, eggs, yogurt, brown sugar, pumpkin pie spice, vanilla and salt in a blender.
- Place the cake pan on a baking sheet.
- Pour the filling in the pie crust evenly to the edges.
- Bake until the filing is just set, about 35 minutes. The center may appear soft, but will firm up when cooled. Let the pie cool on a wire rack to room temperature. Loosely cover with plastic wrap and refrigerate until chilled for 2 to 3 hours.
For whipped coconut cream layer:
- While pie is cooling in refrigerator, place bowl and wire whip beater from your stand mixer in refrigerator or freezer to chill.
- Prepare the coconut whipped cream by spooning the chilled coconut cream into the chilled bowl. Add sugar and vanilla.
- Whip on medium high like you would whipping cream until it’s light and fluffy and there are no little chunks. Do not over beat.
- Carefully spoon coconut cream on to pumpkin pie layer and smooth top with a spatula or back of a large spoon.
- Mix decorative sugar and cinnamon together and sprinkle on top. Save extra cinnamon sugar for garnishing individual pieces if you wish.
- Refrigerate pumpkin pie until serving time if you like a mousse like pie. You can also freeze it for several hours if you prefer a firmer freezer like pie. Both are pumpkin-licious!
- Serving size: varies
Originally published on November 19, 2015. Updated with new pictures and information.
