Gluten-Free Dairy-Free Pumpkin Pie

What could be more autumnal than a pumpkin pie? And what could be more suitable for people with various food intolerances? A gluten-free dairy-free pumpkin pie! This classic dessert has a long and fascinating history tied to pumpkin culture in North America, evolving through adaptations of European recipes to new local conditions.

To start, pumpkins (along with other squash varieties) were cultivated by Native Americans for thousands of years. When European colonists arrived, they appreciated this delicious vegetable and incorporated it into their cuisine, especially as many familiar ingredients weren’t always available.

The choice of pumpkin wasn’t accidental. It was widespread in North America, easy to grow, and had a long shelf life, making it a staple in many winter recipes. Additionally, pumpkin is a rich source of essential nutrients, which were crucial for the early settlers. Not to mention its taste! The soft texture of pumpkin is perfect for creamy fillings, and its natural sweetness makes it ideal for desserts.

But it’s not just for desserts. Pumpkin can also be found in soups, meat dishes, stews, and more. It adds a unique touch to muffins and cookies, and is used in pancakes, sweet breads, and other interesting dishes.

First attempts of our modern pumpkin pie first started appearing in written records in the late 17th century. At the time, pumpkins were often baked whole or hollowed out and filled with a mixture of milk, honey, and spices. It wasn’t until the 19th century that familiar pumpkin pies, baked with pastry crusts and filled with pumpkin, milk, eggs, and spices like cinnamon, cloves, and nutmeg, began to show up in cookbooks.

By the 20th century, in both the U.S. and Canada, pumpkin pie had become a traditional Thanksgiving dessert, featuring a creamy filling made from pumpkin puree, eggs, milk or cream. During this time, “pumpkin pie spice” also came into fashion—a blend of spices we know today that often includes ginger and cardamom. Nowadays, canned pumpkin is most commonly used, simplifying the cooking process, and condensed milk is often substituted to create a richer, creamier texture.

In my version of gluten-free dairy-free pumpkin pie, I use my favorite recipe for a tart or quiche crust. This amount will be enough for one large tart or 4-5 individual ones, depending on your preferences.

For the pie crust, you’ll need:

• 57g sorghum flour*
• 51g green buckwheat flour*
• 63g chickpea flour
• 129g tapioca starch*
• 110g vegan butter or margarine
• 120ml applesauce
• ½ tsp salt
• 3 tsp psyllium husk

* Sorghum and green buckwheat flours can be substituted for each other. You can also use rice flour (white or brown) or millet flour, depending on what you have on hand. Tapioca starch can be replaced with corn or potato starch.

In a regular mixer bowl, combine the flours, salt, psyllium, and butter until the mixture resembles coarse sand. Then, add the applesauce. You can add your favorite spices or a little sugar to give the dough a unique flavor and a sweet crust.

Once the dough is fully mixed, press it into a tart pan with a removable bottom—this will make it easier to remove the finished pie. It’s best to make the crust walls a bit thicker for better structure. Prick the bottom with a fork. Pre-bake the crust for 5-10 minutes in a preheated oven at 350°F (180°C) to prevent the dough from absorbing too much moisture when you add the filling.

For the filling, I use fresh pumpkin. I pre-cut it into thick slices and bake it in the oven, then remove the skin and blend the soft flesh in a high-power blender until smooth. This puree is then ready for use in soups, pies, or can be frozen for later recipes.

For the gluten-free dairy-free Pumpkin pie filling:

• 500g pumpkin puree
• 240ml vegan milk*
• 80ml maple syrup
• 30g coconut sugar**
• 1 tbsp pumpkin pie spice
• 20g tapioca starch

* You can use any plant-based milk of your choice. I usually use coconut milk without additives or homemade cashew milk. You can also use regular milk or cream, depending on your preference.

** Coconut sugar gives the filling a slight caramel note. You can substitute it with regular brown sugar or just use white sugar.

Blend all the ingredients in a blender until smooth and pour into the pre-baked crust. Bake in the oven for about an hour. The filling will firm up towards the end of baking. Be sure to let the pie cool completely before removing it from the pan. This will allow the filling to set fully. If desired, garnish with whipped cream or caramelized pumpkin seeds or nuts.

Pumpkin pie symbolizes the fall season and holiday traditions. It represents the harmony of European recipes and North American ingredients, creating a beloved and delicious dessert. My gluten-free, dairy-free version allows those with dietary restrictions to enjoy the warmth and flavor of Thanksgiving.