Gluten, Dairy & Egg Free Pumpkin Pie

4.86 from 7 votes

Prep Time20 mins

Cook Time10 mins

Chill time4 hrs

Total Time4 hrs 30 mins

Course: Dessert

Cuisine: American

Servings: servings

Calories: 578kcal

Author: Gluten Free & More

Gluten free non-stick cooking spray
1½ cups gluten free gingersnap cookie crumbs (or other cookie crumbs) – from 3 cups cookies, ground up
6 tablespoons dairy free butter , melted
1 (13.5-ounce) can full-fat coconut milk
4 tablespoons corn starch, tapioca starch, or arrowroot powder
¾ cup Wholesome Organic Sugar or Coconut Sugar
1 (15-ounce) can pumpkin puree – not pumpkin pie filling
2 teaspoon pumpkin pie spice
½ teaspoon kosher or fine sea salt
2 teaspoon pure vanilla extract
Dairy free whipped cream

Preheat oven to 350 degrees. Spray a 9-inch pie pan with gluten free non-stick cooking spray.
Combine the cookie crumbs with the melted dairy free butter and mix well. Press the mixture firmly into the prepared pie pan and bake for 10 minutes. Let cool.
In a small bowl, whisk together the cornstarch with ¼ cup of the coconut milk until smooth.
In a medium saucepan combine the remaining coconut milk with the sugar and bring to a boil over medium-high heat, stirring to dissolve the sugar. Whisk in the cornstarch mixture and continue to cook and whisk until the mixture thickens, about 1 minute. Reduce heat to low and add the pumpkin, pumpkin pie spice, and salt, whisking well. Take off the heat and whisk in the vanilla. Spoon the mixture into the pie crust and place a piece of plastic wrap directly on the surface of the pumpkin to prevent a skin from forming. Refrigerate for at least 4 hours or until set. Can be made 2-3 days ahead.
Serve with dairy free whipped cream.