Pumpkin Pie for Emily

Pumpkin Pie for Emily

My absolute favorite fall pie. Dairy-, gluten-, and gum-free pumpkin pie that's as flavorful as the traditional, without all the stomach upset, plus it's low-FODMAP.

By DeliberateFare.com, variation of BakesCakes’ killer pumpkin pie at AllRecipes.com

Emily, an associate of my Mr. Wonderful, has an infant son who suffers from dairy intolerance. Poor baby! Poor Emily, too, as she cannot have dairy now that she is nursing. It was the holiday time of year, filled with parties and dairy-laced indulgences at every turn. I asked Emily what dairy-filled treat she was craving the most, and she immediately replied, “Pumpkin pie!” Eat all you want, Emily, this baby won’t hurt your baby or your tum with easy to digest rice milk and gum-free, gluten-free crust! And it's also low-FODMAP!


  • ½ cup raw granulated cane sugar
  • ¼ cup brown sugar (I use Imperial)
  • 1 tsp ground cardamom
  • 1 tsp ground coriander
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp kosher salt
  • One, 15-ounce can pumpkin puree (I use Farmer's Market)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 and ¼ cups Rice Milk or coconut milk
  • 2 Tbsp canola oil


  1. Preheat oven to 425 degrees.
  2. For Crust
  3. Into the base of a 9-inch pie dish, sift together flour, sugar, and salt. Using a fork, mix the dry ingredients together well. Make a well in the center (a large hole that will be filled with the wet ingredients later).
  4. In a small bowl, add milk and oil, mix using a fork, and then pour liquid ingredients into the well. Mix the wet with the dry using a fork in order to form a rough dough.
  5. Using your fingers, press the dough gently all along the base and inner sides of the pie dish, making a pie crust. Do your best to make it as even as possible and to eliminate any holes (you do not want the filling to leak). Bring the crust up to the top edge of the pie dish and crimp with your fingers as best as you can (this step is difficult given the mushy-ness of the dough). Set aside.
  6. For Filling
  7. In large bowl, add cane and brown sugar, cinnamon, salt, ginger, and nutmeg. Stir together with fork, mixing well. Set aside.
  8. In a second bowl, add pumpkin, eggs, vanilla, milk, and oil. Whisk well, being certain to break the egg yolks. Add the wet ingredients to the dry ingredients using a well. Whisk well. Pour into a large glass measuring cup (such as Pyrex). Set aside.
  9. Line a rimmed baking sheet with parchment or silicon baking mat. Place pie dish atop parchment. Place sheet with dish into oven. Keep oven door open and rack out. Pour filling mixture into prepared crust while the dish is in the oven. Push rack in, and close oven door. Bake at 425 degrees for 10 minutes. Reduce temperature to 375 degrees and bake for an additional 40 – 50 minutes. Pie is done when a knife inserted into the filling comes out clean and the top of the filling is slightly pulling away from the sides of the crust. When done, turn off the oven and allow the pie to set in oven for and additional 10 minutes. Remove from oven and allow to cool. Refrigerate before serving (my Mr. Wonderful will only eat cold pie).