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  • Writer's pictureRosie May

Gluten Free Dairy Free - Pumpkin Pie!

I made a delicious pie!! WHAT?? Honestly, every time I attempted to make a pie somehow it turned out wrong…. Until Now!! This pie is so yummy and is pretty simple to make too.

Hope you enjoy! Tag @gfdf.rosiemay on instagram if you try it out.


1 gluten free pie crust. I use either Mi-Del or Wholly Gluten Free brands.

1 1/2 (15 oz) pumpkin puree

1/3 cup maple syrup

1/3 cup sugar

1/2 cup coconut milk

1/4 cup cornstarch

1 tsp vanilla extract

2 tbsp pumpkin pie

Truwhip vegan whipped cream for the topping.


  1. Follow the instructions on the pie crust container if you need to bake it. I prebaked mine for 5 minutes on 375 F.

  2. Mix all the ingredients into a large mixing bowl.

  3. Use a mixer to stir the ingredients together until smooth.

  4. Pour the filling into the pie crust. Cover the edge of the pie crust with aluminum foil.

  5. Bake for 40 minutes on 375 F.

  6. Remove the aluminum foil and bake for additional 20 minutes.

  7. Let cool and serve it with some dairy free whipped cream such as Truwhip.


I did not think of all these ingredients by myself. I used for the recipe and I made some substitutions based on what I had in my kitchen.

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