Gluten Free Deep Dish Pumpkin & Coconut Cream Pie

If you’re looking for a pumpkin pie that’s gluten free or dairy free (or both!), you’ve got to try this Gluten Free Deep Dish Pumpkin & Coconut Cream Pie recipe!

Not only is this pumpkin dessert recipe gluten free and dairy free, but it's easy to make and transport to a potluck party, too! 


Try freezing the Gluten Free Deep Dish Pumpkin & Coconut Cream Pie overnight and let it defrost on your way to grandma’s house. That way you don’t have to worry about keeping it cool on the long drive. Even if it’s a still frozen by dessert time, this gluten and dairy free pumpkin pie will still be yummy – and a little more fun to eat frozen. 


Ingredients
For pie crust:

  • 12 ounces gluten free animal cracker cookies
  • 3/4 cup packed brown sugar
  • 3/4 cup vegan or dairy free buttery spread, melted

For pie filling:

  • 1 (15 ounce) can pumpkin puree
  • 2 large eggs
  • 3/4 cup soy or coconut vanilla yogurt
  • 3/4 cup packed brown sugar
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon gluten free vanilla extract
  • 1/2 teaspoon fine sea salt

For whipped coconut cream layer:

  • 2 (14 ounce) cans coconut cream, chilled in refrigerator overnight
  • 1/2 cup sugar
  • 2 teaspoons gluten free vanilla extract
  • 2 teaspoons decorative sugar
  • 1/2 teaspoon cinnamon

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