It’s okay if the turkey is a little dry, or the stuffing is a little too moist. Everyone will still rave about the meal, as long as the pumpkin pie is delicious! Fortunately, this gluten-free pumpkin pie recipe is a hit at every holiday gathering.
The first Thanksgiving that I was gluten-free, dairy-free, and refined sugar-free was something to be grateful for. I was going through a time of transition, and had to learn how to make my favorite holiday recipes differently. It was intimidating, and the meal wasn’t perfect. But when my sister-in-law served a crustless dairy-free pumpkin pie she had baked for me, it made the day so very special.
Gluten Free Pumpkin Pie
Since that year, I have tweaked her substitutions and settled on this gluten-free pumpkin pie recipe as a new tradition. It combines my Gluten-Free Pie Crust with a pumpkin filling so rich and addictive, that no one will guess it’s dairy-free and refined sugar-free.
American as Maple Pumpkin Pie
You’ve probably heard the saying, “American as Apple Pie.” But how American is apple pie? Apples aren’t native to North America, and the first recorded apple pie recipes appeared during medieval times in England. Since then, various types of apple pies and tarts have been made throughout Europe. America didn’t jump on the apple pie train until much further down the line.
I’m not knocking apple pie. My Gluten-Free Apple Pie is still a timeless favorite. But pumpkin pie really is the American classic.
Pumpkin has roots in North America, dating back thousands of years. It was cultivated by Native Americans, and eventually introduced to Europe by the pilgrims. The English attempted to work with the “newly” discovered gourd, but it didn’t gain popularity. It really wasn’t until the late 18th century that sweet pumpkin pie emerged in an American cookbook. And to this day, it’s still a profoundly “American” dessert.
Maple syrup also hails from North America, and the U.S. and Canada are still the world’s top producers. So it stands to reason that a maple pumpkin pie would be even more “American,” don’t you think? Regardless, maple and pumpkin are scrumptious together! And after one bite, I think you’ll agree this gluten-free pumpkin pie deserves a spot on your Thanksgiving table.
Dairy-Free Pumpkin Pie Substitutions
This recipe has relatively few ingredients, so there isn’t a lot of wiggle room for making swaps. But I do have some tips to ensure the best dairy-free gluten-free pumpkin pie for your needs.
Gluten-Free Pie Crust
You could use a store-bought gluten-free pie crust mix or pre-made dough, but please don’t! This recipe really does make the best gluten-free pie crust, and it’s much easier than you might think.
Pumpkin Puree
I use canned pumpkin for ease and consistent results. You can use fresh cooked and pureed sugar pie pumpkin (don’t use jack-o-lantern pumpkins!), but it could affect the moisture level of the pie. One 15-ounce can holds roughly 1⅞ cups of pumpkin puree.
If you stick with canned, make sure you pick up pure pumpkin puree, not pumpkin pie filling. The two might look similar on store shelves, but pumpkin pie filling will not work in this recipe.
Speaking of gluten-free pumpkin recipes, we also enjoy these gluten-free pumpkin bars, gluten-free pumpkin scones, and gluten-free pumpkin bread.
Is Libby's Pumpkin Gluten-Free?
The brand Libby's Pure Pumpkin Puree is gluten-free, and is actually the brand I prefer to use. They even have an organic option that's wonderful!
Almond Milk
If you can’t do nuts, don’t hesitate to swap in your favorite dairy-free milk. Most types will work just fine. You can even use lite canned coconut milk for a richer finish.
Eggs
I’m so sorry, but the eggs are a must in this gluten-free pumpkin dessert. Egg substitutes just won’t hold up in this dairy-free gluten-free pumpkin pie, literally. However, you can alternatively make my egg-free Paleo Pecan Pie Bars for dessert, or this Vegan Pumpkin Pie Recipe from Go Dairy Free.
Cinnamon, Nutmeg, and Cloves
I prefer to use individual spices because they tend to be more flavorful. But you can substitute 1¾ teaspoons pumpkin pie spice for all of the spices in a pinch.
Dairy-Free Whipped Topping Options
What would gluten-free pumpkin pie be without whipped topping? Fortunately, there are now quite a few dairy-free choices on the market, and it’s quite easy to make your own!
Store-Bought Dairy-Free Whipped Topping
Reddi Whip makes almond-based and coconut-based dairy-free whipped creams that are quite popular. They are sold refrigerated in spray cans. I was able to find the almond one locally, and we deemed it worthy of special occasions. In my opinion, it’s quite sweet for whipped cream, but my girls loved it. If you can find it, my readers on Facebook said the coconut-based Reddi Whip is even better.
For a tub-style option, look for So Delicious Dairy Free CocoWhip. It’s coconut-based, and very similar to Cool Whip in consistency. This brand is sold frozen, so you have to allow some time for it to defrost in the refrigerator.
Homemade Dairy-Free Whipped Topping
You can easily make your own whipped topping from chilled coconut cream. Coconut cream is the thick cream that separates from the liquid in certain brands of canned full-fat coconut milk, like Thai Kitchen, when refrigerated.
Solid chilled coconut cream can be whipped with a few drops of liquid vanilla stevia for a sugar-free option, or a little maple syrup or honey for an unrefined dairy-free whipped topping. If it softens too much, just refrigerate it for an hour or more before serving.
How to Make Gluten-Free Dairy-Free Pumpkin Pie:
- Make the gluten-free pie crust and fit it into the pie plate.
- Now make your dairy-free pumpkin pie filling.
- Pour the filling into the prepared pie crust.
- Bake. Let cool. Enjoy!
See how easy it is?!
More Gluten-Free Pie Recipes
Guilt-Free Vegan Pecan Pie Cookies
*If this recipe doesn't accommodate your dietary needs, please check out my gal pal, Shirley's, Gluten-Free Pumpkin Pie Recipe Roundup with Over 30 Recipes! There is certainly a recipe to accommodate nearly all types of dietary needs: egg free, Paleo, nut free, etc...
I hope you enjoy this gf pumpkin pie as much as my family does!
xoxo
Mēgan
Pin this gluten-free pumpkin pie to your gluten-free pies Pinterest board!
Gluten-Free Pumpkin Pie Recipe:
Gluten Free Pumpkin Pie
This mouth watering Gluten Free Pumpkin Pie is a hit at every holiday gathering. No one will guess it's gluten-free, let alone dairy-free and refined sugar-free!
Ingredients
- 1 unbaked Gluten-Free Pie Crust
- 15 ounces unsweetened pumpkin puree
- ½ cup almond milk (or another dairy-free milk)
- ½ cup pure maple syrup
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- ¼ teaspoon ground cloves
Instructions
- Whisk the unsweetened pumpkin puree, almond milk, pure maple syrup, eggs, ground cinnamon, ground nutmeg, sea salt, and ground cloves in a medium size mixing bowl until well blended.
- Pour filling into the prepared unbaked pie shell and bake in a preheated 400 degree (F) oven for 15 minutes. Reduce the oven temperature to 350 degrees (F) and bake for an additional 40 to 50 minutes. The pie is completely cooked through when a toothpick inserted in the center of the pie comes out clean.
- Allow to cool completely before serving.
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Joanne Peterson says
Hi Megan,
I will have to try this recipe too. Even before we were refined sugar free, my recipe for pumpkin pie used honey as the only sweetener. Maple sugar is such a rich flavor that I'm sure this is fabulous!
I have some old cookbooks and pumpkin pie without a crust is referred to as pumpkin pudding. I've made pumpkin pudding several times and unlike pumpkin pie, pumpkin pudding can be eaten warm from the oven and is delicious. My son piped in "or for breakfast."
Blessings,
Joanne
Megan says
Hi Joann,
HA! I like the way your son thinks! I would definitely join in on the pumpkin pudding (or pie) for breakfast band wagon!
And the maple syrup really is fabulous... it tastes incredibly indulgent! 😉
Hugs to you!
M
Sarah says
Can this be made using an already made crust? Like mi-del's? If yes, does the cooking time change?
Megan says
I'm sure it probably could; I've just never used prebaked crusts for any of my pies (I'm not familiar with the mi-del's brand). And I'm not sure how much the baking time would change since I've never tried it. My one concern is if you do have to bake the pie for the full time I call for, your crust might burn because it's already been prebaked. Just something to consider!
Megan
Amber says
This looks great, Megan. Our recipes are very similar (big surprise huh). I too use maple syrup! It tastes just great in there doesn't it. Can't wait to my share my version with you next week (and use your awesome crust). 🙂
xoxo,
--Amber
Megan says
No, no surprise at all, Amber; great minds think alike! 😉 I can't wait to see your recipe and cross reference it with mine. The more recipe choices, the better (esp. when they're friend's recipes)! 😉 Thanks for using my crust, too!!
Lots of love to you!
M
Vicky says
Pumpkin Pie is something I havw never tried - it looks awesome and your beautiful pie crust shows it off beautifully xo
Megan says
Hi Vicky,
Never tried making pumpkin pie? Or you've never tasted it before?
Aww... thank you, my friend!
xoxo,
M
Laura @ Gluten Free Pantry says
Your pie looks like it could be on the cover of Living Without Magazine Megan-gorgeous and scrumptious! I seriously can't wait to make this for Thanksgiving and to bring to my neighbor's house for a special treat at our next play date.
Megan says
Laura, that is such an incredible compliment - thank you! 😉
xoxo,
M
Mary says
I am wondering if anyone here has used an alternative to the eggs (other than egg replacer, which I don't care for)? I was thinking along the lines of chia perhaps, but I realize that just right consistency can be tricky. I don't have enough time before Thanksgiving to experiment quantities and would greatly appreciate others sharing a recipe.
Megan says
Hi Mary,
You're right - pumpkin pie recipes can be tricky to convert to egg free. Instead of trying to tweak this recipe, I would recommend you try a recipe that's already written as vegan/egg-free. Hope that helps!
Megan
Mary says
Thank you, Megan. This looks wonderful!
Rose says
In case anyone is curious - I tried this on Monday with ener-g brand egg replacer instead of the eggs. It really didn't turn out well. The inside was gooey, the top was rubbery, and the top turned a dark brown color. I'm new to egg replacers, so I may have used it wrong, but I followed the instructions (mixed well w/ warm water before adding to the recipe).
I can't have nuts or coconut so that alternative recipe won't work for me, so I'll keep looking for another recipe! If I try this one with any other egg replacers, I'll let you all know how it goes.
Megan says
Hi Rose,
I definitely don't recommend using egg replacer in this recipe, because (unfortunately, as you found out) it won't work. You might try a recipe already written as vegan (or egg-free) instead.
Good luck, Rose!! I hate not being able to accommodate everyone's dietary needs, but testing recipes is very time-consuming (and expensive)!
Megan
Kylene says
Flax meal works really well and doesn't give it a bad texture. Look up how to make flax egg replacer with flax and water. I have also heard of using the liquid from a can of garbanzo beans (weird, I know) but it's worth looking into.
Megan says
Hi Kylene,
I do not recommend using flax meal in this recipe! I do not believe it will work... I just don't want anyone to waste ingredients.
Rose says
Evolving Table has a recipe for GFCF pumpkin pie that uses a "flax egg" . It uses coconut flour in the crust, though, so would not be good for the lady who couldn't have coconut.
Marianne @ Ragdoll Kitchen says
Oh yum! Maple syrup sounds perfect! I need to try this as soon as possible. I haven't eaten pumpkin pie for years. I think this will be THE one 🙂 Thank you, Megan.
By the way, I love your blog and your beautiful Alaska photos. I would love to have the view from your window!
Megan says
Oh Marianne, you need pumpkin pie ASAP then! No one should go without for that long! 😉 And thank you! Alaska is breathtaking. I'm very blessed to live here.
Hugs!
Megan
Marianne @ Ragdoll Kitchen says
I made the pie and my husband and I LOVED it! I mentioned sharing the pie with someone and you should have seen the expression on his face 🙂
Megan says
That's AWESOME, Marianne! 🙂 And I don't blame your hubby - I don't like sharing pie either! Thank you for letting us know you tried and loved it!
Hugs,
Megan
Bek Mugridge says
This looks and sounds incredible! YUM.X
Megan says
Thanks Bek!
Miz Helen says
Your Pie is making me hungry, I am ready for a great dessert! Hope you are having a great day and thank you so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen
cindy (vegetarianmamma) says
YUM, this is on my to make list! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope your week is great!
Cindy from vegetarianmamma.com
Kate {Eat, Recycle, Repeat} says
ooo I love pumpkin & maple! pumpkin pie is my fave too 🙂 thanks for the delicious and simple recipe!
Megan says
Hey Kate, thank you! 🙂
Bev says
I have a question - Do you taste the maple flavor? I have eaten other recipes where it was used as the sweetener and if it is used with tart fruit, like cranberries you do not taste the mapley flavor (I know it's not a word but what other could I use.) 😉 Thanks in advance.
Megan says
Hi Bev,
"Mapley" should be added as an official word in the dictionary! 😉 You do taste the maple flavor in this pumpkin pie, but it is subtle, and it blends well with the pumpkin and spices. Just make sure you use pure maple syrup (I like the Kirkland brand best).
😉 Megan
Luke says
This is a Thanksgiving staple! Thanks for sharing this simple but great looking recipe!
Megan says
Hey Luke- thank you! 😉
Hellen Conner says
I made this pumpkin pie last week and it was amazing! Your pie crust, truly is is the best gluten free flaky pie crust! I used coconut milk and served it with a coconut whipped cream and it was a major crowd pleaser. Thank you for sharing.Will be sure to try your other recipes and pass them along to others.
Megan says
You made my day, Hellen! Thank you so much! I'm very glad you enjoyed it and I appreciate your comment. 😉 A very Happy Thanksgiving to you and your family!
Suzanne says
This looks AMAZING! I wish I would have found it before Thanksgiving. 🙂
Judee@ Gluten Free A-Z Blog says
I'm loving everything pumpkin right now. This looks like an easy to make simple recipe that will be perfect for the holidays or right now! Yum
Sarah says
BEST PUMPKIN PIE RECIPE EVER!
Sharon @ What The Fork Food Blog says
Yum, this looks SO good Megan!
Megan says
Thanks, Sharon!
Kal says
Fantastic! My in laws are dairy free and my brother in law is also gluten free. I grew up with a milk based pumpkin pie and all dairy free versions were disappointments until now! I used lite canned coconut milk in my pie and instead of the gluten free crust I made a gingersnap crust using crushed trader joe's gluten free gingersnaps.
YUM!
Megan says
Kal, I'm so happy you all enjoyed it! And your gingersnap crust sounds divine! 😉
Alia says
I made this pie last week for a friend and it turned out beautifully! I want to make two more this afternoon to bring to my class tomorrow (because tomorrow's my birthday), but I have a question first: my crust came out a bit too dark and crunchy last time. It didn't look moist and tender like the crust in your photos! It was even crunchy on the bottom. This is almost certainly because I left it in 5-10 minutes longer than your recipe indicated, but my toothpick was not coming out clean after the allotted time. In the past, I had a similar problem with a chocolate cake I made—toothpick not coming out clean, not coming out clean, and then, voilà, I had overbaked the cake!—so I know the problem is with me or my oven, not with your recipe. But do you have any tips for me? I really want to impress my classmates and professor tomorrow 😉 Thanks so much in advance!
Megan says
Hi Alia,
It sounds like your oven may need to be calibrated since this issue is happening with other things you are trying to bake. I would check out how to calibrate your oven online, or call your local repair service. Sorry to hear that's happening!
Megan
Alia says
Hello Megan,
Thanks for your reply! I prepared three batches of dough the other day, and when the first two pies turned out beautifully, I went ahead and baked a third one, as well! I ended up baking at 450 for 15 minutes, then at 350 for 30-35. I let the custard finish setting outside of the oven, which it did very nicely. I may indeed need to have my oven calibrated—I didn't even know such a thing was possible!
I've been put in charge of my family's pies for Thanksgiving, and your crust is definitely going to be it. Thank you so, so much for this easy-to-execute, scrumptious winning recipe!
Alia
Megan says
I'm SO happy to hear they turned out well for you! That's wonderful! And great that you figured out the perfect temp for your unruly oven. 😉 You are most welcome, Alia. I hope you have a joyous Thanksgiving!
Megan
Raia says
Thanks so much for sharing this at Savoring Saturdays, Megan! It was the most popular link last weekend, so we'll be featuring it at tonight's party! 🙂
It does sound delicious, by the way...
Tori says
Most pumpkin pie recipes call for 1&1/2 cups of either evaporated evaporated milk or coconut milk. Why does your recipe use so much less? Have you ever tried using coconut milk? It looks great!
Megan says
Hi Tori,
Great questions. I don't use any granulated sugar in this recipe, so you don't need as much liquid to balance out the volume. That said, maple syrup is a liquid, so 1/2 cup of maple syrup + 1/2 cup of dairy-free milk makes 1 cup of liquid, which is just the perfect amount for this recipe. If you used more liquid than that, the recipe wouldn't work. It would be too runny. I haven't used canned coconut milk in this recipe - if you do use it, you might need to use 1-2 tablespoons more of it, since it's thicker than dairy free milk.
Hope that helps!
Megan
Sara says
Hi!
This recipe looks amazing and I'm excited to try it. One ingredient I need to omit is the mayple syrup, sadly! I can't use any real sugars right now, stevia is my only option. Do you have any recommendation to replace it? Substitute with more non-dairy milk + stevia?
Thank you!
Megan says
Hi Sara,
Maybe you could substitute the maple syrup with full fat canned coconut milk and stevia? I have no idea it will work or not. I'd imagine it might, but you'd have to play around with it a bit and do some experimenting to know for sure. 😉 Good luck!
Lisa says
I tried to make the coconut milk whipped cream. I dumped a can of full fat coconut milk into my blender, with sweetener. It separated! Like when you use whipping cream to make butter. It separated and bogged down my blades. It did not whip together. Not sure why it did this, but with how expensive coconut milk is, I can't afford to waste it. How do I fix it?
Megan says
Hi Lisa,
Interesting! Did your brand have extra additives?! I've never had that happen before. I'd try refrigerating it overnight it and see if you can hand mix it after it's chilled. Good luck!
megan
Kendall Anderson says
Hello! I've been having the hardest time finding holiday desserts for my poor dairy-free boyfriend, but your recipie looks super easy and yummy! I do have a question though; when using the almond milk, do you recommend using the sweetened almond milk? Thanks! 🙂
Megan says
Hi Kendall,
I would use the unsweetened! But really, you can use either. 😉 Happy Thanksgiving!
Amy says
This turned out super yummy!!! A great recipe to add to the cookbook! Thank you!!!
Megan says
You bet, Amy! 🙂
Jackie says
I made this last year for Thanksgiving but forgot to comment until now. This is a truly delicious pie if you are gluten/dairy free or not. It was a hit! And I made whipped cream for the dairy lovers to slather on top. Thank you! Definitely making it this year too.
Megan says
You're very welcome, Jackie! I'm so glad everyone enjoyed it! 😉
Julie says
Do you know how many calories it would be for 1 slice of this pie. I don't care about calories but I'm bringing it to Thanksgiving and one of my family members is asking. Thanks
Megan says
Hi Julie!
I'm sorry, I don't, but your family member could easily find out by popping the ingredients into calorie counter. There are several available online. 😉 Happy Thanksgiving!
Julie says
Thanks! I can't wait to make the recipe!!
Brenda says
Thank you for this great recipe!! This is the third year for me using your recipe and I am so looking forward to eating it tomorrow for our family Thanksgiving! Last year I took this pie to our huge church dinner and put a label on it so everyone would know that it was gluten and dairy free and sweetened with Maple syrup. I was thinking I might be the only one to eat it but was surprised to go get my leftovers to take home and there were no leftovers!! Even those who were a little doubtful were happily surprised with how good it is. Thank you again! Happy Thanksgiving!!
Cristina says
This is truly amazing! I have been looking for years for a pie crust and filling recipe that my son Mason can eat. He has 6!!! Major food allergies.
Sesame
Tree nuts
Dairy
Soy
Wheat and
Egg
I admit I wasn't in anyway ready to have a child with these kinds of diet limitations. Ive always loved to cook, not so much bake. But I figured with my heafty bank of food knowledge I would manage ok... nope! I was sooo wrong. So it's taken years of cultivating an entirely different attitude towards food to really be able to feed Mason.
I was just unaware of all the diff ingredients that I could use as substitutions. But thanksgivkng has always been a sore in my side bc it's hard feeding everyone with Mason's restrictions. So I end up making 2 of a lot of my dishes. But pumpkin pie has been one of those things I just couldn't figure out. And I loooove pumpkin pie! With tons of whipped cream! Yumm!!
So for the long backstory, I just want you to understand how frustrating it's been. And how AMAMZIN this site is! Not only have I gotten a gluten and dairy free crust recipe... and pumpkin pie recipe ? AND and dairy free whipped cream recipe!!!! Thank you so much for putting this out there! Keep doing what you do. I like how you make suggestions for how to leave other things out too! Bc clearly we aren't just dairy and gluten free... we are just really really free people haha
Jennie Grip says
Hiiii,
long time but if your'e still replying I have a question, couldn't find it in the comments..
How come the crust is not prebaked? I made the crust (which was amazing btw) for a regular veggie pie the other day and I prebaked it and it turned out great. Making it tomorrow and just wanted to make sure I'm not missing anything.
Thanks!!!
Jennie
Megan says
Hi Jennie,
So glad the crust turned out well for your veggie pie!
For pumpkin pie, pecan pie, apple pie, etc, I've never prebaked my pie crusts. If you did, I think you'd run the risk of burning it.
Wishing you a very Happy Thanksgiving!
😉 Megan
Katrina says
Made this pie yesterday. It came out beautiful and taste great! Thanks!
Emily says
Wow this sounds delicious! I'm making dessert for thanksgiving this year,(I'm 15 btw!!), because I'm the only baker and my dad can't have gluten. This recipe looks so easy and I can't wait to give it a try! And I saw in previous comments people having trouble with their crust darkening too fast. My favorite hack is cutting the bottom out of an aluminum pie tin,turning it upside down,and putting it on my pie when it gets too dark:))
Megan says
Hi Emily! Thank you so much for sharing your favorite hack! 😉 That's awesome! I hope you and your family enjoy this!
Karissa says
This looks amazing. Curious if you have any idea on how to convert the baking time for mini-pies? (baked in silicone muffin liners) Thanks!
Megan says
Hi Karissa,
I would not use silicone for pie. It just doesn't conduct heat like glass or metal will, so you won't get the same results. If I were doing mini pies, here's the baking time I would try: Bake at 400 (F) for 10 mins, then reduce temperature to 350 (F) and cook 20 mins. Then check the pie and add more time as necessary until the filling is cooked all the way through.
Anita says
I am going to make this for Thanksgiving but for the future, can you make ahead and freeze?
Megan says
Hmm... I've made this pie a day ahead of time, but have never frozen it, so I really don't know.
Jackie says
Did you end up freezing it? Did it work out?
Megan says
Hi Jackie, No. I still haven't frozen one. They get gobbled up too quickly! HA! 😉
Kaity says
Any chance this can be made with a pre baked crust? If so, what would I need to use for time and temp? I’m on a time crunch and hoping there is a way to make it work.
Thanks!
Megan says
I wouldn't, Kaity, simply because a prebaked one would probably burn.
Emily says
I love how you used almond milk instead of dairy for this pumpkin pie. It looks so perfect and delicious!
Megan says
Thank you, Emily! 😉
Emily says
I love that this recipe exactly fills up a 9 inch pie plate. Most other recipes that I have used either are too small or way to big. Good quality and quantity!
Mēgan says
Thanks Emily! 🙂
Joan says
You are fabulous: Can the Pumkin and pecan pie be made with no coconut sugar and no sugar?
From Joan
Mēgan says
Hi Joan,
I wouldn't try to make either the pumpkin or pecan pie recipes without sugar. I think you're better off searching for a sugar-free recipe - one that's already been tested and written that way.
Eunice says
Would there be a problem if I made the filling the day before I plan to cook the pie?
Mēgan says
Ohh... great question, Eunice. I think it would do okay (just know I haven't personally tried this)? It might separate a bit in the fridge overnight, but giving it a quick stir should fix that. 😉
lisa says
Hi.
Do you have the carb count for a serving of this pie?
thank you
Lisa
Mēgan says
Hi Lisa, no I do not, but you can easily get that information by plugging the ingredients into a nutrition counter of some kind online.
Laureen says
I wonder if this would work with soy milk? And what about replacing the maple syrup wit a little maple extract and raw monk fruit sweetener?
Mēgan says
Hi Laureen,
Yes - you can use soy milk in this (we actually use it often in this recipe). The issue with removing the maple syrup - you'd be removing a liquid, so you can't replace that with something dry.
Sabrina says
This was so tasty! I doubled the recipe since my gluten free pie crusts came with two. I didn’t use the full amount of the maple syrup & used pumpkin pie spice since it was all I had on hand. I also used Silks Almond & Cashew milk combo with 1Og of protein & topped it with Reddiwhip coconut whipped cream. Tasted fantastic!
Mēgan says
Happy to hear that, Sabrina! Thanks!
Nicole says
Can I make this with honey instead of maple syrup?
Mēgan says
You sure can!