GF DF Low-Sugar Pumpkin Pie
GF DF low-sugar pumpkin pie! Perfect for catering to a variety of dietary needs at any holiday meal. While this is dairy-free, gluten-free, and almost sugar-free it certainly doesn't taste like it. The filling is sweet and rich with the perfect amount of spice and the crust is perfectly flaky and buttery with only 5 grams of sugar per slice!
This GF DF low-sugar pumpkin pie isn't gonna crack or your money back. The filling is soft, light, and custardy. But, not so loose it's hard to slice/serve when it's cool. The softness of the filling, thanks in part to the egg yolks and moisture content, helps prevent cracks. Personally, I have nothing against a cracked pie but it bothers some people. This recipe calls for freshly roasted pumpkin, and I recommend you do that. In a pinch, you can use canned pumpkin puree (...I guess) but I'd recommend reducing the coconut milk by a quarter cup since it tends to have a higher water content than fresh pumpkin.
This pie crust is awesome, you can use it for any pie you want. It makes enough for a double-crusted pie like apple, or you have plenty left over to cut out decorations. Or throw the extra in the trash, I ain't gonna tell you how to live. Do whatever you want. It has a lot of ingredients, it doesn't just call for a store-bought flour mix, but it's worth it, I swear. The crust calls for more water than a traditional crust and therefore is a bit "wetter" but just trust the process. You can make the crust in advance, up to two days. It needs at least a couple of hours in the fridge so that it gets cold and so the flours can rehydrate.
I recommend using a round layer cake pan (like this) rather than a pie plate. Most pie plates are too shallow for my tastes. I like a deep-dish pie.
Making a holiday meal and looking for a gluten-free dairy-free side dish to serve before this pie? Check out my recipe for Dairy-Free Potatoes Au Gratin.
Ingredients
- 13-15 oz cooked pumpkin
- 1 1/3 cup allulose (or splenda or whatever)
- 2 large eggs
- 2 egg yolks
- 1/2 tbsp molasses
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/8 tsp cardamom
- 1 cup lite coconut milk
- 1 pinch salt
- 1 cup almond flour
- 1/2 cup corn starch
- 3/4 cup chickpea flour
- 1/2 cup rice flour
- 4 tbsp golden flax meal
- 1/2 cup cold water
- 1 tbsp allulose
- 1/2 tsp salt
- 5 tbsp shortening
- 6 tbsp vegan butter (or plant based buttery spread)
Filling
Pie Crust
Instructions
Measure out a half cup of cold water and add the flax meal to it, set aside. - Measure all of the flours and the salt and allulose into a medium-sized bowl.
- Add chunks of shortening and vegan butter to the flour.
Rub the shortening and butter into the flour using your fingers and/or a fork until mostly dime-sized chunks remain.
Add the flax and water and stir with a fork until combined. - Form into a ball and cover with plastic wrap.
Refrigerate for at least two hours, can refrigerate for up to two days. - Preheat your oven to 350°F
- Cut a medium pie pumpkin in half and scrape out the insides.
- Place cut side down on a sheet pan and roast in the oven for about 35 minutes or until pumpkin is soft. Remove from the oven.
Let pumpkin cool for a bit, you should be able to comfortably touch it.
Scoop the pumpkin flesh into a large bowl along with the rest of the ingredients for the filling. If you don't have an immersion blender, place ingredients into a blender instead of a bowl. 
Blend with an immersion blender until smooth, set aside.
Place two big rectangles of wax paper onto your countertop, sprinkle generously with rice flour.
Unwrap the pie dough and place on the wax paper, sprinkle the top generously with rice flour.
Roll out in all directions until it's about 1/8 of an inch thick. You'll need to sprinkle more rice flour on the dough occasionally to keep it from sticking to your rolling pin. 
Take your cake pan or deep pie dish and place face down on top of the dough.
Slide your hand under the wax paper and quickly flip the dough and pan over. - Gently press the dough into the pan and peel off the wax paper.
Break off excess dough, if there are cracks in the dough in your pan then just press in little pieces of dough to fix them. Press or fork the dough around the edges to make it pretty. 
Optional: cut your decorations from leftover crust using cookie cutters or by hand. Bake the crust decorations for 15-20 minutes at 350°F. They're done when they are lightly browned around the edges. 
Pour the pie filling into the crust and place in the oven. 
Bake for 25 minutes and then turn the heat down to 325°F and bake for another 30 minutes, or until pie is just set in the middle. 
Remove from the oven, add your decorations if you made any. 
Let cool before slicing, store in the fridge. Enjoy!
The Crust
The Rest