Pumpkin Pie
Prep time
Cook time
Total time
This delicious pumpkin pie does not contain dairy, gluten or eggs.
Cuisine: Dessert
Serves: 8 servings
  • For the crust:
  • ½ cup shortening (for vegan) or butter
  • 1½ cups Pamela'a GF Flour
  • 4 Tbsp. cold water
  • For the filling:
  • 1¾ cup pumpkin (1-14oz. can)
  • ¾ cup full-fat coconut milk (shake well before using)
  • ½ cup brown sugar
  • ¼ cup potato starch
  • ½ cup brown sugar
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ½ tsp salt
  1. Pre-heat the oven to 400 F.
  2. Cut the shortening or butter into flour until crumbly.
  3. Add the water and then use your hands to work the dough until soft. Mixture will be crumbly at first, but will slowly come together.
  4. Once your dough comes together, form it into a ball.
  5. Next, place the dough into an 8 inch pie pan or tart pan and press it evenly into the bottom and sides using your hands or the back of a spoon.
  6. Once the pie dough is spread evenly, take a fork and prick the bottom of the crust a few times. This allows the steam to escape as needed and helps to ensure that your pie will bake evenly and smoothly.
  7. Place the pie crust into your pre-heated oven and bake for about 12-15 minutes, or until edges of pie crust are golden brown.
  8. While your crust is baking, make the filling.
  9. Add the pumpkin, coconut milk, brown sugar, potato starch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a large bowl. Mix well.
  10. When the pie crust is done cooking, remove it from the oven and allow it to cool. Adjust oven setting to 350 F.
  11. Pour pie filling into pie crust and bake for 60 minutes.
  12. Remove pie from oven and allow it to cool for a minimum of 4 hours or overnight before serving.
  13. Serve with a dollop of whipped cream or coconut whipped cream and enjoy!
Recipe by Shut Up & Glisten at http://shutupnglisten.com/2018/11/pumpkin-pie-for-all/