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Gluten Free Pumpkin Pie (dairy free)

My gluten free pumpkin pie is so easy to bake at home and it's dairy free and low FODMAP too. It uses gluten free shortcrust pastry which tastes amazing!


  • For the pastry
  • 225g gluten free plain flour
  • 1tsp xanthan gum
  • 115g dairy free hard margarine I use Stork Baking Block (cut into cubes)
  • 1 large egg beaten and mixed with a tsp of water

For the filling

  • 110g brown sugar
  • 50g caster sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 2 large eggs
  • 1 can 425g pumpkin puree (you can also make your own puree using fresh pumpkin)
  • 1 tsp vanilla extract
  • 210 ml coconut milk can of full fat not a light version - make sure you get the creamiest parts


  • Start by making your pastry. Sieve your gluten free flour, xanthan gum and salt into a bowl.
  • Add your cubed margarine and rub in until it basically resembles breadcrumbs.
  • Very gradually (1-2 tsp at a time) add in your egg/water mixture using a fork to bring the mix together into a dough. Once all your egg/water mixture is added it should be quite easy to form a ball of dough with your hands. (The mixture shouldn't be really sticky, but a slight stickiness isn't bad at all, it's better than it being too dry).
  • Place in the fridge for a short while (20 - 30 minutes should be enough), after that get your pastry out and allow to return to slightly closer to room temp before rolling out.
  • Cut a large piece of parchment/baking paper that you can roll the pastry out onto. Sprinkle a little gluten free flour on it and on your rolling pin.
  • Roll out your pastry evenly to about the thickness of 0.5cm-1cm. Try to roll it into a more circular shape that is bigger than your tin as you will need it to go up the sides too!
  • Next CAREFULLY upturn your pastry into the tin, gently pressing it snug to the baking tin. (I know everyone says it, but really don't worry if there are a few cracks in the pastry or if you need to add extra to the sides. Just patch your pastry up with any extra bits you've got.
  • Leave to chill in the tin in the fridge briefly whilst you make your pumpkin filling. At this stage also preheat your oven to 200C.
  • Combine your brown sugar, caster sugar, cinnamon, ginger, nutmeg, cloves and salt into a bowl.
  • In a separate large mixing bowl beat your eggs together.
  • Add your sugar and spice mixture to your beaten eggs followed by your pureed pumpkin and vanilla. Mix until smooth.
  • Fold in your coconut milk (as I said in the ingredients, make sure you are using the creamiest parts of a tin of coconut milk, less of the watery parts)
  • Pour the filling into the pastry case and put in the oven for 15 minutes at 200C. After 15 minutes reduce the temperature to 180C for a further 50-60 minutes. (After about 45 minutes I tend to cover loosely with foil so that the top doesn't darken too much)
  • It can be still slightly wobbly when you remove it from the oven (mainly in the centre) but it will become more firm as it cools.
  • Allow to cool completely before serving. (I like it chilled from the fridge)
  • Enjoy!


* obviously pumpkin is a type of squash so you could make this using butternut squash if you wish! I guess that would make it a Squash Pie instead!