27+ Irresistible Dairy-Free Gluten-Free Pie Recipes for Every Occasion

When it comes to satisfying your sweet tooth while adhering to dietary restrictions, finding the right dessert can often feel like a challenge.

However, dairy-free and gluten-free pie recipes are the answer, offering a delicious and indulgent experience for everyone, regardless of food sensitivities.

Whether you’re planning a holiday celebration or simply looking for a comforting treat, these 27+ dairy-free and gluten-free pie recipes will help you create scrumptious pies that are as delightful as they are allergy-friendly.

From classic fruit-filled pies like apple and peach to rich and creamy pumpkin and chocolate pies, there’s something for every taste.

These recipes are made with simple, wholesome ingredients and cater to a variety of dietary preferences, making them perfect for anyone who needs to avoid dairy or gluten.

Each pie is designed to bring you the warmth and satisfaction of a traditional dessert without compromising on flavor.

So, let’s dive into a collection of mouthwatering, dairy-free, gluten-free pies that are sure to become family favorites!

27+ Irresistible Dairy-Free Gluten-Free Pie Recipes for Every Occasion

With these 27+ dairy-free and gluten-free pie recipes, you no longer have to compromise on taste to enjoy a delicious dessert that fits your dietary needs.

Whether you’re hosting a special occasion or simply treating yourself, these pies will make everyone feel included and satisfied.

From fruity to creamy, sweet to savory, the variety of pie options available ensures that you’ll always have a perfect recipe on hand.

Baking these pies will fill your home with the irresistible aroma of freshly baked goods, and each slice promises to be a moment of pure indulgence—without the worry of gluten or dairy.

So, roll up your sleeves, grab your favorite ingredients, and start baking pies that everyone can enjoy!

Dairy-Free Gluten-Free Apple Pie

This classic apple pie has been revamped to suit dairy-free and gluten-free diets without compromising on flavor. Using a combination of naturally sweet apples, a gluten-free pie crust, and a dairy-free butter substitute, this pie offers a comforting and delicious dessert for any occasion. With a mix of cinnamon, nutmeg, and brown sugar, the filling is aromatic and perfectly balanced. Whether for a holiday dinner or a special weekend treat, this apple pie is sure to satisfy your sweet cravings.

Ingredients:

• 1 ½ pounds of Granny Smith apples (about 6 medium)
• 1 tablespoon lemon juice
• ½ cup coconut sugar or brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt
• 2 tablespoons dairy-free butter (like Earth Balance)
• 1 gluten-free pie crust (store-bought or homemade)
• 1 tablespoon dairy-free milk (for brushing the crust)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Peel, core, and slice the apples. Place them in a large bowl, then toss with lemon juice.
3. In a separate small bowl, mix the coconut sugar, cornstarch, cinnamon, nutmeg, and salt.
4. Sprinkle the dry mixture over the apples and toss to coat evenly.
5. Roll out the gluten-free pie crust on a lightly floured surface (using gluten-free flour) and transfer it into a 9-inch pie pan. Trim excess crust and crimp the edges.
6. Pour the apple mixture into the pie crust, dot with dairy-free butter.
7. Roll out the second pie crust and place it over the apples. Cut slits into the top to allow steam to escape.
8. Brush the top crust with dairy-free milk and sprinkle with coarse sugar.
9. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. Allow the pie to cool before slicing and serving.

This dairy-free, gluten-free apple pie combines the nostalgia of a traditional dessert with modern dietary needs. The sweet, spiced apple filling and flaky, tender crust create a perfect balance of textures and flavors. Ideal for any celebration or family gathering, this pie is a wonderful addition to your dessert table. Enjoy it on its own or pair it with a scoop of dairy-free ice cream for an indulgent treat.

Dairy-Free Gluten-Free Pumpkin Pie

Rich, creamy, and bursting with warm spices, this dairy-free, gluten-free pumpkin pie is a must-try for fall and holiday gatherings. The pumpkin filling is made with canned pumpkin puree, coconut milk for extra creaminess, and a blend of cinnamon, ginger, and cloves. This pie’s texture is smooth and velvety, and the gluten-free crust provides a perfect base without the need for dairy. With just a few simple ingredients, you can enjoy this festive favorite, allergen-friendly and absolutely delicious.

Ingredients:

• 1 15-ounce can of pumpkin puree (not pumpkin pie filling)
• ¾ cup coconut milk (or other dairy-free milk)
• ¾ cup maple syrup or coconut sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• 2 large eggs
• 1 gluten-free pie crust (store-bought or homemade)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cinnamon, ginger, cloves, and salt.
3. Beat in the eggs until the mixture is smooth and fully combined.
4. Pour the pumpkin filling into the prepared gluten-free pie crust.
5. Bake for 50-55 minutes, or until the filling is set and a knife inserted near the center comes out clean.
6. Let the pie cool completely before slicing. If desired, top with a dollop of dairy-free whipped cream or a sprinkle of cinnamon.

This dairy-free, gluten-free pumpkin pie is a warm and comforting dessert that brings the cozy flavors of autumn to your table. With its creamy filling and perfectly spiced taste, it’s the ideal choice for those who need to avoid dairy and gluten but still crave the traditional flavors of pumpkin pie. Whether for Thanksgiving or a cozy family gathering, this pie is sure to be a crowd-pleaser, offering a decadent treat that everyone can enjoy.

Dairy-Free Gluten-Free Chocolate Cream Pie

This indulgent chocolate cream pie is a perfect dessert for chocolate lovers who are looking for a dairy-free and gluten-free option. The velvety, rich chocolate filling is made with dairy-free chocolate and coconut milk, creating a smooth, silky texture that contrasts wonderfully with the crunchy gluten-free crust. Topped with a dairy-free whipped cream, this pie is a showstopper at any event. The combination of deep chocolate flavor with a creamy filling will make it hard to believe this dessert is allergy-friendly.

Ingredients: For the crust:

• 1 ½ cups gluten-free chocolate cookie crumbs (about 10 cookies)
• ¼ cup coconut sugar
• ¼ cup dairy-free butter, melted

For the filling:

• 8 ounces dairy-free chocolate chips
• 1 ½ cups coconut milk (or other dairy-free milk)
• 1 teaspoon vanilla extract
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• ¼ cup maple syrup or coconut sugar

For the topping:

• 1 cup chilled coconut cream (from the top of a can of full-fat coconut milk)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the gluten-free chocolate cookies into crumbs. Add the coconut sugar and melted dairy-free butter, then pulse until combined.
3. Press the cookie mixture into the bottom and sides of a 9-inch pie pan to form the crust. Bake for 8-10 minutes, then let it cool completely.
4. For the filling, heat the coconut milk in a saucepan over medium heat. Once warm, whisk in the chocolate chips, cornstarch, vanilla, salt, and maple syrup. Stir constantly until the mixture thickens, about 5-7 minutes.
5. Once the filling is thickened, remove it from the heat and pour it into the cooled pie crust. Smooth the top and let it set in the refrigerator for at least 4 hours or overnight.
6. To make the topping, beat the chilled coconut cream with powdered sugar and vanilla until fluffy and smooth.
7. Once the pie has set, top it with the coconut cream topping and serve chilled.

This dairy-free, gluten-free chocolate cream pie is a rich and decadent dessert that delivers on both taste and texture. The combination of a crunchy chocolate cookie crust, silky chocolate filling, and light coconut whipped topping creates a dessert that feels indulgent without any dairy or gluten. Perfect for celebrations or as an everyday treat, this pie proves that you don’t have to compromise on flavor to enjoy a dessert that fits your dietary needs.

Dairy-Free Gluten-Free Lemon Meringue Pie

This zesty and refreshing lemon meringue pie is a classic dessert made dairy-free and gluten-free. The tangy lemon filling is smooth and perfectly balanced with a hint of sweetness, while the delicate, fluffy meringue topping is light and airy. With a gluten-free pie crust providing a sturdy base, this pie offers a bright contrast of flavors and textures that will delight any palate. It’s the perfect dessert for a spring or summer gathering and sure to impress your guests.

Ingredients: For the crust:

• 1 ½ cups gluten-free all-purpose flour
• ¼ cup coconut flour
• ¼ teaspoon salt
• ¼ cup dairy-free butter, chilled and cubed
• 2-4 tablespoons cold water

For the lemon filling:

• 1 ½ cups coconut milk (or almond milk)
• 1 cup fresh lemon juice (about 4 lemons)
• 1 tablespoon lemon zest
• ¾ cup maple syrup or coconut sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon turmeric (for color, optional)
• ¼ teaspoon salt
• 4 large egg yolks

For the meringue:

• 4 large egg whites
• ½ teaspoon cream of tartar
• ¼ cup coconut sugar or maple syrup

Instructions:

1. Preheat the oven to 375°F (190°C).
2. To make the crust, combine the gluten-free flour, coconut flour, and salt in a mixing bowl. Add the dairy-free butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add cold water, 1 tablespoon at a time, until the dough comes together. Roll the dough out between two sheets of parchment paper to about ¼-inch thickness, then transfer it to a 9-inch pie pan. Crimp the edges and bake for 10-12 minutes, until lightly golden. Set aside to cool.
4. For the lemon filling, whisk together the coconut milk, lemon juice, zest, maple syrup, cornstarch, turmeric, and salt in a saucepan. Heat over medium heat, stirring constantly until the mixture thickens and comes to a boil.
5. In a separate bowl, whisk the egg yolks. Slowly temper the egg yolks by gradually adding a small amount of the hot lemon mixture into the yolks, whisking constantly to avoid curdling. Pour the egg yolk mixture back into the saucepan and continue to cook for another 2-3 minutes until thickened.
6. Pour the lemon filling into the cooled pie crust and smooth the top. Let it cool to room temperature before preparing the meringue.
7. For the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add the coconut sugar or maple syrup and continue to beat until stiff peaks form.
8. Spoon the meringue over the lemon filling, spreading it to the edges to seal. Bake for 10-12 minutes, or until the meringue is golden brown.
9. Let the pie cool completely before slicing and serving.

This dairy-free, gluten-free lemon meringue pie is a tangy, sweet, and perfectly balanced dessert that combines a refreshing lemon filling with a light and fluffy meringue topping. The gluten-free crust provides a delicious base, while the lemon filling offers a vibrant burst of citrus. Whether served at a spring gathering or as a special treat for your loved ones, this pie is sure to be a hit with everyone, offering a delightful and allergy-friendly alternative to the traditional version.

Dairy-Free Gluten-Free Mixed Berry Pie

Packed with juicy mixed berries, this dairy-free, gluten-free mixed berry pie is bursting with natural sweetness and vibrant flavors. A combination of blueberries, raspberries, and blackberries creates a beautiful, colorful filling that’s both tart and sweet, while the gluten-free crust ensures everyone can enjoy this delightful dessert. This pie is perfect for any season, whether fresh berries in summer or frozen berries in winter, and will surely become a favorite at your dessert table.

Ingredients: For the crust:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 2 tablespoons coconut sugar
• 1 teaspoon salt
• ½ cup dairy-free butter, chilled and cubed
• 2-4 tablespoons cold water

For the filling:

• 1 ½ cups fresh or frozen mixed berries (blueberries, raspberries, blackberries)
• 1 cup strawberries, hulled and sliced
• ½ cup coconut sugar or maple syrup
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• ½ teaspoon ground cinnamon (optional)
• Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the crust, combine the gluten-free flour, almond flour, coconut sugar, and salt in a mixing bowl. Add the dairy-free butter and blend it in until the mixture resembles coarse crumbs.
3. Gradually add cold water, 1 tablespoon at a time, until the dough comes together. Roll out the dough between two sheets of parchment paper and place it in a 9-inch pie pan, crimping the edges. Bake the crust for 10-12 minutes, until lightly golden. Remove from the oven and set aside to cool.
4. For the filling, combine all the berries, coconut sugar, lemon juice, cornstarch, cinnamon, and salt in a bowl. Stir gently to combine and coat the fruit evenly.
5. Pour the berry filling into the pre-baked crust, spreading it out evenly.
6. Bake for 35-40 minutes, or until the filling is bubbly and the crust is golden brown.
7. Let the pie cool completely before serving.

This dairy-free, gluten-free mixed berry pie is a refreshing, fruity treat that showcases the natural sweetness and tang of a variety of berries. The combination of flavors from the blueberries, raspberries, and strawberries, paired with a slightly sweetened filling and a gluten-free crust, creates a satisfying dessert perfect for any occasion. Whether you use fresh or frozen berries, this pie is sure to impress, making it a versatile and crowd-pleasing dessert that’s both delicious and allergen-friendly.

Dairy-Free Gluten-Free Key Lime Pie

This zesty, tangy, and creamy key lime pie is a tropical delight made dairy-free and gluten-free. The luscious key lime filling is rich and tart, complemented by a slightly sweet gluten-free graham cracker crust. A smooth, creamy texture without the use of dairy is achieved using coconut milk, making this pie both refreshing and indulgent. Perfect for summer or any time you need a citrusy, sweet dessert, this key lime pie will transport you to a tropical paradise.

Ingredients: For the crust:

• 1 ½ cups gluten-free graham cracker crumbs
• ¼ cup coconut sugar
• 6 tablespoons dairy-free butter, melted

For the filling:

• 1 can (14 oz) full-fat coconut milk
• ½ cup fresh lime juice (about 4-5 limes)
• 1 tablespoon lime zest
• 1/3 cup maple syrup or coconut sugar
• 4 large egg yolks
• Pinch of salt

For the topping:

• 1 cup chilled coconut cream (from the top of a can of full-fat coconut milk)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the gluten-free graham cracker crumbs, coconut sugar, and melted dairy-free butter in a bowl. Press the mixture into the bottom and sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden and set aside to cool.
3. For the filling, whisk together the coconut milk, lime juice, lime zest, maple syrup, egg yolks, and salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5 minutes).
4. Pour the lime filling into the cooled crust and bake for 15-20 minutes until the filling is set but still slightly jiggly in the center. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. For the topping, whip the chilled coconut cream with powdered sugar and vanilla extract until light and fluffy. Spread the whipped cream over the cooled pie before serving.

This dairy-free, gluten-free key lime pie is a perfect balance of tart and sweet, with the refreshing citrus flavor of the key limes paired with a creamy, coconut-based filling. The gluten-free graham cracker crust adds a crunchy texture, while the coconut cream topping finishes it off with a smooth and luxurious touch. Whether served at a summer gathering or as a special treat, this pie will surely be a crowd-pleaser, offering a delightful and tropical dessert without the dairy or gluten.

Dairy-Free Gluten-Free Cherry Pie

This dairy-free, gluten-free cherry pie is bursting with the sweet and tart flavors of ripe cherries. With a flaky, gluten-free crust and a juicy, slightly tangy filling, this pie is a dessert that will delight any cherry lover. Made with fresh or frozen cherries and naturally sweetened with maple syrup, this pie offers a healthier alternative to traditional recipes while maintaining that indulgent, comforting flavor. Perfect for any occasion, this cherry pie is both vibrant and satisfying.

Ingredients: For the crust:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon coconut sugar
• 1 teaspoon salt
• ¾ cup dairy-free butter, chilled and cubed
• 4-6 tablespoons ice-cold water

For the filling:

• 4 cups fresh or frozen cherries, pitted
• ¾ cup maple syrup or coconut sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon almond extract (optional)
• ¼ teaspoon ground cinnamon (optional)
• Pinch of salt

For the topping:

• 1 tablespoon dairy-free milk (for brushing the crust)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the crust, combine the gluten-free flour, coconut sugar, and salt in a bowl. Add the chilled dairy-free butter and use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the cold water, 1 tablespoon at a time, until the dough comes together. Divide the dough in half, roll out one half between two sheets of parchment paper, and fit it into a 9-inch pie pan.
4. For the filling, combine the cherries, maple syrup, cornstarch, lemon juice, almond extract, cinnamon, and salt in a large bowl. Toss until the cherries are evenly coated.
5. Pour the cherry filling into the pie crust, smoothing the top. Roll out the second half of the dough and place it over the filling. Trim and crimp the edges, then cut slits in the top crust to allow steam to escape.
6. Brush the top crust with dairy-free milk and sprinkle with coarse sugar.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
8. Let the pie cool before slicing and serving.

This dairy-free, gluten-free cherry pie is a refreshing and sweet dessert that celebrates the bright, juicy flavor of cherries. With its flaky crust and smooth, lightly sweetened filling, this pie is a wonderful treat for any season, especially when cherries are in peak season. Whether served at a family gathering or as a special weekend treat, this pie is sure to be a hit with both those who need to avoid gluten and dairy and those who simply love delicious desserts.

Dairy-Free Gluten-Free Peach Pie

This peach pie is the epitome of summer in a dessert. With juicy peaches as the star of the show, the filling is naturally sweetened with maple syrup and perfectly spiced with cinnamon and nutmeg. The dairy-free, gluten-free crust is tender and flaky, holding the peach filling perfectly without being overly crumbly. Whether you use fresh peaches in peak season or frozen peaches in the off-season, this pie is a comforting, sweet, and juicy treat that anyone can enjoy, no matter their dietary restrictions.

Ingredients: For the crust:

• 2 cups gluten-free all-purpose flour
• 2 tablespoons coconut sugar
• 1 teaspoon salt
• ¾ cup dairy-free butter, chilled and cubed
• 4-6 tablespoons ice-cold water

For the filling:

• 5 cups fresh or frozen peaches, peeled and sliced
• ¾ cup maple syrup or coconut sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt

For the topping:

• 1 tablespoon dairy-free milk (for brushing the crust)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the crust, combine the gluten-free flour, coconut sugar, and salt in a bowl. Cut in the chilled dairy-free butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
3. Gradually add the cold water, 1 tablespoon at a time, until the dough comes together. Divide the dough into two portions, roll out one half, and fit it into a 9-inch pie pan.
4. For the filling, combine the peaches, maple syrup, cornstarch, lemon juice, cinnamon, nutmeg, and salt in a bowl. Stir gently to combine and coat the peaches evenly.
5. Pour the peach mixture into the prepared pie crust, smoothing the top.
6. Roll out the second half of the dough and place it over the peach filling. Trim and crimp the edges of the crust, then cut slits in the top to allow steam to escape.
7. Brush the top crust with dairy-free milk and sprinkle with coarse sugar.
8. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let the pie cool before serving.

This dairy-free, gluten-free peach pie is the perfect summer dessert. The naturally sweet and fragrant peaches combined with a light, flaky crust make each bite a delightful experience. With a touch of cinnamon and nutmeg, the flavors are warm and comforting, making it a great dessert for any season. Whether served at a summer picnic or a holiday gathering, this peach pie is bound to be a crowd-pleaser, offering a delicious and allergen-friendly treat for everyone to enjoy.

Dairy-Free Gluten-Free Pecan Pie

This dairy-free, gluten-free pecan pie is a rich, indulgent treat perfect for the holidays or any special occasion. The filling is made with maple syrup and coconut sugar, creating a caramelized sweetness that perfectly complements the crunchy pecans. The gluten-free pie crust provides a sturdy, flaky base for the rich filling. With a delicious balance of sweetness, nuttiness, and a hint of vanilla, this pecan pie is the ultimate comfort food dessert, offering a dairy-free and gluten-free alternative to a traditional classic.

Ingredients: For the crust:

• 1 ½ cups gluten-free all-purpose flour
• ¼ cup coconut flour
• 1 tablespoon coconut sugar
• ½ teaspoon salt
• 6 tablespoons dairy-free butter, chilled and cubed
• 2-4 tablespoons cold water

For the filling:

• 1 ½ cups pecans, chopped
• ¾ cup maple syrup
• ¼ cup coconut sugar or brown sugar
• 3 tablespoons dairy-free butter
• 3 large eggs
• 1 tablespoon vanilla extract
• ¼ teaspoon salt

For the topping:

• Additional whole pecans for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the gluten-free flour, coconut flour, coconut sugar, and salt in a bowl. Cut in the dairy-free butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add cold water, 1 tablespoon at a time, until the dough comes together. Roll out the dough between two sheets of parchment paper, then transfer it to a 9-inch pie pan. Crimp the edges and bake for 8-10 minutes until lightly golden.
4. For the filling, toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring constantly. Set aside.
5. In a saucepan, melt the dairy-free butter over medium heat, then stir in the maple syrup, coconut sugar, and salt. Bring to a simmer, then remove from heat and allow to cool slightly.
6. Whisk in the eggs and vanilla extract until smooth.
7. Fold in the toasted pecans and pour the filling into the pre-baked pie crust.
8. Bake for 40-45 minutes, or until the filling is set and the top is golden brown. Let it cool completely before slicing and serving.

This dairy-free, gluten-free pecan pie offers all the rich, indulgent flavors of the classic version with none of the allergens. The combination of crunchy toasted pecans and a sweet, caramelized filling makes each bite a satisfying treat. With a buttery, flaky crust and a smooth, nutty filling, this pie is perfect for holiday celebrations or as a special dessert for any occasion. This recipe proves that you can enjoy a traditional dessert while accommodating dietary restrictions without sacrificing taste.

Dairy-Free Gluten-Free Lemon Meringue Pie

This dairy-free, gluten-free lemon meringue pie offers a tangy, refreshing twist on the classic dessert. The lemon curd filling is perfectly balanced with natural sweetness and tartness, while the light, fluffy meringue adds a delicate contrast. Made with gluten-free crust and dairy-free ingredients, this pie provides a luscious, creamy dessert that everyone can enjoy. Whether for a special occasion or just because, this pie will satisfy your citrus cravings and impress guests with its beautiful presentation and vibrant flavor.

Ingredients: For the crust:

• 1 ½ cups gluten-free all-purpose flour
• ¼ cup coconut flour
• 2 tablespoons coconut sugar
• ½ teaspoon salt
• 6 tablespoons dairy-free butter, chilled and cubed
• 2-4 tablespoons cold water

For the lemon curd filling:

• 1 ½ cups fresh lemon juice (about 6-8 lemons)
• 1 tablespoon lemon zest
• 1 cup coconut sugar or maple syrup
• 2 tablespoons cornstarch
• ½ teaspoon turmeric (for color, optional)
• ½ cup dairy-free butter
• 4 large egg yolks

For the meringue:

• 4 large egg whites
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• ¾ cup coconut sugar or maple syrup

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, mix the gluten-free flour, coconut flour, coconut sugar, and salt in a bowl. Cut in the chilled dairy-free butter until the mixture resembles coarse crumbs.
3. Gradually add cold water, 1 tablespoon at a time, until the dough comes together. Roll it out and fit it into a 9-inch pie pan. Crimp the edges and bake for 10-12 minutes, until golden brown. Remove from the oven and let it cool.
4. For the lemon curd, in a saucepan, whisk together the lemon juice, lemon zest, coconut sugar, cornstarch, and turmeric. Heat over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
5. Remove from heat and whisk in the dairy-free butter and egg yolks. Return the mixture to the stove and cook for another 2-3 minutes, whisking constantly. Remove from heat and set aside to cool slightly.
6. For the meringue, beat the egg whites and cream of tartar in a stand mixer until soft peaks form. Gradually add the coconut sugar or maple syrup, one tablespoon at a time, until stiff peaks form.
7. Pour the lemon curd into the cooled pie crust. Spread the meringue over the lemon curd, sealing the edges to the crust.
8. Bake the pie for 15-20 minutes, until the meringue is golden brown. Let it cool completely before slicing and serving.

This dairy-free, gluten-free lemon meringue pie is the perfect balance of tangy and sweet with a light, airy meringue topping. The lemon curd is creamy and bursting with citrus flavor, while the gluten-free crust holds everything together perfectly. Whether served for a spring celebration or as a refreshing dessert on a warm day, this pie is a delightful treat that everyone can enjoy, offering a delicious twist on a traditional favorite.

Dairy-Free Gluten-Free Coconut Cream Pie

This dairy-free, gluten-free coconut cream pie is rich, creamy, and full of tropical flavors. The silky coconut custard filling is made with coconut milk and a touch of vanilla, providing a luscious base for the toasted coconut flakes. The gluten-free crust is perfectly crisp and buttery, offering a nice contrast to the smooth filling. Topped with whipped coconut cream and more coconut, this pie is a satisfying dessert for any occasion, whether you’re hosting a summer party or looking for a special dessert to impress your guests.

Ingredients: For the crust:

• 1 ½ cups gluten-free all-purpose flour
• ¼ cup shredded coconut (unsweetened)
• 2 tablespoons coconut sugar
• ½ teaspoon salt
• 6 tablespoons dairy-free butter, chilled and cubed
• 2-4 tablespoons cold water

For the coconut cream filling:

• 2 cups canned coconut milk (full-fat)
• ¾ cup coconut sugar or maple syrup
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 1/2 cup shredded coconut (unsweetened)

For the topping:

• 1 can chilled coconut cream (for whipped cream)
• 1-2 tablespoons powdered sugar (to taste)
• ¼ cup toasted shredded coconut (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the gluten-free flour, shredded coconut, coconut sugar, and salt in a bowl. Cut in the chilled dairy-free butter until the mixture resembles coarse crumbs.
3. Gradually add cold water, 1 tablespoon at a time, until the dough comes together. Roll it out and press it into a 9-inch pie pan. Crimp the edges and bake for 10-12 minutes, or until golden brown. Remove from the oven and let it cool.
4. For the coconut cream filling, whisk the coconut milk, coconut sugar, egg yolks, and cornstarch in a saucepan over medium heat. Stir constantly until the mixture thickens and comes to a boil.
5. Remove the saucepan from heat and stir in the vanilla extract, coconut extract (if using), and shredded coconut. Allow the filling to cool slightly before pouring it into the cooled pie crust.
6. Chill the pie in the refrigerator for at least 3 hours, or until the filling is fully set.
7. For the topping, whip the chilled coconut cream and powdered sugar together using a hand mixer or stand mixer until soft peaks form.
8. Spread the whipped coconut cream over the chilled coconut cream filling and garnish with toasted shredded coconut.
9. Serve and enjoy!

This dairy-free, gluten-free coconut cream pie is a tropical treat that delivers creamy, coconut-rich goodness in every bite. The rich coconut custard pairs beautifully with the crunchy toasted coconut topping, while the buttery gluten-free crust provides the perfect base. This pie is not only a great option for those with dietary restrictions but is also a decadent and delightful dessert for any coconut lover. Whether you’re making it for a special occasion or simply to indulge, this pie is sure to impress.

Dairy-Free Gluten-Free Apple Pie

This dairy-free, gluten-free apple pie is the ultimate comfort dessert. The sweet and tart apple filling is perfectly spiced with cinnamon, nutmeg, and a touch of lemon juice, while the flaky, buttery gluten-free crust holds everything together. Made with fresh apples, this pie offers a warm, satisfying treat that is perfect for autumn gatherings or any time you’re craving a classic dessert. With a buttery crust made from dairy-free ingredients and naturally sweetened apples, this pie is both delicious and easy to make.

Ingredients: For the crust:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon coconut sugar
• 1 teaspoon salt
• ¾ cup dairy-free butter, chilled and cubed
• 6-8 tablespoons ice water

For the filling:

• 6-8 medium apples (Granny Smith or Honeycrisp work well)
• 1/3 cup coconut sugar or maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 tablespoon cornstarch
• Pinch of salt

For the topping:

• 1 tablespoon dairy-free milk (for brushing the crust)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the crust, combine the gluten-free flour, coconut sugar, and salt in a bowl. Cut in the chilled dairy-free butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Divide the dough in half, roll out one half, and place it into a 9-inch pie pan. Crimp the edges.
4. For the filling, peel and slice the apples, then toss them with the coconut sugar, lemon juice, cinnamon, nutmeg, cornstarch, and salt.
5. Pour the apple mixture into the pie crust.
6. Roll out the second half of the dough and place it over the apple filling. Trim and crimp the edges, then cut slits in the top crust for venting.
7. Brush the top crust with dairy-free milk and sprinkle with coarse sugar.
8. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let the pie cool before slicing and serving.

This dairy-free, gluten-free apple pie is the perfect dessert for any occasion, from holiday dinners to casual get-togethers. The combination of tender apples and a sweet, spiced filling, all nestled in a flaky, buttery crust, makes it a crowd-pleaser that everyone can enjoy. The pie’s comforting flavors are sure to evoke fond memories and warm up any gathering, making it an ideal dessert for those who want a traditional favorite with a gluten-free and dairy-free twist.

Dairy-Free Gluten-Free Strawberry Rhubarb Pie

This dairy-free, gluten-free strawberry rhubarb pie combines the sweetness of ripe strawberries with the tartness of fresh rhubarb, resulting in a perfect balance of flavors. The filling is thickened with cornstarch and enhanced with a touch of vanilla, making it smooth and delectable. Paired with a gluten-free, dairy-free crust, this pie offers a fruity, tangy, and satisfying dessert that everyone will love. Whether you’re celebrating a special occasion or simply craving a fruity treat, this pie is a beautiful and delicious choice.

Ingredients: For the crust:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon coconut sugar
• 1 teaspoon salt
• ¾ cup dairy-free butter, chilled and cubed
• 6-8 tablespoons ice water

For the filling:

• 3 cups fresh rhubarb, chopped
• 3 cups fresh strawberries, hulled and chopped
• 1 cup coconut sugar or maple syrup
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon

For the topping:

• 1 tablespoon dairy-free milk (for brushing the crust)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the crust, mix the gluten-free flour, coconut sugar, and salt in a large bowl. Cut in the chilled dairy-free butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Divide the dough in half, roll out one portion, and place it into a 9-inch pie pan. Crimp the edges.
4. For the filling, toss the rhubarb and strawberries with coconut sugar, cornstarch, lemon juice, vanilla extract, and cinnamon in a bowl.
5. Pour the filling into the prepared pie crust.
6. Roll out the remaining dough and place it over the filling. Trim and crimp the edges, cutting slits in the top crust for venting.
7. Brush the top crust with dairy-free milk and sprinkle with coarse sugar.
8. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
9. Let the pie cool before slicing and serving.

This dairy-free, gluten-free strawberry rhubarb pie offers a deliciously balanced combination of sweet and tart flavors. The tender fruit filling pairs perfectly with the crisp, flaky crust, making it an irresistible dessert for any occasion. Whether you’re looking to serve something fresh and seasonal or just love the classic strawberry rhubarb pairing, this pie is a sure winner. It’s the perfect way to enjoy a timeless treat with dietary restrictions in mind.

Dairy-Free Gluten-Free Pumpkin Pie

This dairy-free, gluten-free pumpkin pie is rich, creamy, and full of comforting fall spices. Made with a smooth pumpkin filling and a dairy-free, gluten-free crust, it offers all the classic flavors of the traditional pumpkin pie, with a twist to accommodate those with dietary restrictions. The combination of pumpkin puree, cinnamon, nutmeg, and cloves makes this pie irresistibly fragrant and flavorful. Perfect for Thanksgiving or any time you’re craving a seasonal dessert, this pie is both easy to make and wonderfully indulgent.

Ingredients: For the crust:

• 1 ½ cups gluten-free all-purpose flour
• ½ teaspoon ground cinnamon
• 2 tablespoons coconut sugar
• ½ teaspoon salt
• 6 tablespoons dairy-free butter, chilled and cubed
• 2-4 tablespoons ice water

For the filling:

• 1 can (15 oz) pumpkin puree
• 1 cup full-fat coconut milk
• 2 large eggs
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Pinch of salt

For the topping:

• 1 can chilled coconut cream (for whipped cream)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the crust, combine the gluten-free flour, cinnamon, coconut sugar, and salt in a bowl. Cut in the chilled dairy-free butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Roll it out and place it into a 9-inch pie pan. Crimp the edges and bake for 10-12 minutes, until golden brown. Remove from the oven and let it cool.
4. For the filling, whisk together the pumpkin puree, coconut milk, eggs, maple syrup, vanilla, and spices in a bowl.
5. Pour the filling into the cooled pie crust and bake for 40-45 minutes, or until the filling is set and a knife inserted into the center comes out clean.
6. Let the pie cool to room temperature, then chill it in the refrigerator for at least 2 hours before serving.
7. For the topping, whip the chilled coconut cream using a hand mixer or stand mixer until soft peaks form. Serve the pie with whipped coconut cream on top.

This dairy-free, gluten-free pumpkin pie captures the essence of fall with its creamy texture and fragrant blend of spices. The smooth pumpkin filling pairs perfectly with the flaky, buttery crust, making it an ideal dessert for any occasion, especially around Thanksgiving. The coconut whipped cream adds a luxurious touch, enhancing the richness of the pie. Even those without dietary restrictions will love this version of a classic treat, making it a perfect addition to your dessert table.

Dairy-Free Gluten-Free Chocolate Cream Pie

This dairy-free, gluten-free chocolate cream pie is the ultimate indulgence for chocolate lovers. The rich, velvety chocolate filling is made with dairy-free milk and a perfect blend of cocoa and dark chocolate, while the gluten-free crust provides a crisp, buttery base. Topped with a layer of dairy-free whipped cream and a sprinkle of chocolate shavings, this pie is the ideal dessert for any celebration or chocolate craving. It’s a simple yet decadent treat that proves you don’t need dairy or gluten to enjoy a luxurious dessert.

Ingredients: For the crust:

• 1 ½ cups gluten-free chocolate wafer crumbs
• ¼ cup coconut sugar
• 6 tablespoons dairy-free butter, melted

For the filling:

• 2 cups dairy-free milk (such as almond or coconut milk)
• 1 cup dark chocolate chips (dairy-free)
• ¼ cup coconut sugar or maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt

For the topping:

• 1 can chilled coconut cream (for whipped cream)
• 1 tablespoon powdered sugar (optional)
• Chocolate shavings or cocoa powder for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the chocolate wafer crumbs and coconut sugar in a bowl. Stir in the melted dairy-free butter until the mixture is evenly coated.
3. Press the crust mixture into a 9-inch pie pan, then bake for 10-12 minutes. Remove from the oven and let it cool completely.
4. For the filling, whisk the dairy-free milk, dark chocolate chips, coconut sugar, and cornstarch in a saucepan over medium heat. Stir constantly until the mixture thickens and comes to a boil.
5. Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt.
6. Pour the chocolate filling into the cooled pie crust and let it set in the refrigerator for at least 3 hours, or until firm.
7. For the topping, whip the chilled coconut cream and powdered sugar (if using) until soft peaks form.
8. Spread the whipped coconut cream over the chilled chocolate filling and garnish with chocolate shavings or cocoa powder.
9. Slice and serve.

This dairy-free, gluten-free chocolate cream pie is the perfect dessert for any chocolate lover. The smooth, rich chocolate filling is complemented by the crunchy, chocolatey crust and the fluffy whipped coconut cream topping. It’s indulgent, satisfying, and perfect for those with dietary restrictions, while still maintaining all the decadence of a traditional chocolate cream pie. This pie is sure to become a favorite in your dessert rotation, offering a truly luxurious treat without any dairy or gluten.

Dairy-Free Gluten-Free Lemon Meringue Pie

This dairy-free, gluten-free lemon meringue pie brings a perfect balance of tart and sweet with its tangy lemon filling, delicate meringue topping, and gluten-free crust. The refreshing lemon filling is made with dairy-free ingredients, while the meringue is light and fluffy, creating the perfect contrast in texture. This pie is a delicious and refreshing dessert, ideal for summer gatherings, special occasions, or when you’re craving a citrusy treat. It’s sure to impress both those with dietary restrictions and those without.

Ingredients: For the crust:

• 1 ½ cups gluten-free all-purpose flour
• 1 tablespoon coconut sugar
• ½ teaspoon salt
• 6 tablespoons dairy-free butter, chilled and cubed
• 4-6 tablespoons ice water

For the lemon filling:

• 1 cup fresh lemon juice (about 4-6 lemons)
• 1 tablespoon lemon zest
• 1 ½ cups coconut sugar or maple syrup
• 3 tablespoons cornstarch
• 1 ½ cups water
• ¼ cup dairy-free butter
• 3 large egg yolks, beaten

For the meringue:

• 3 large egg whites
• ¼ teaspoon cream of tartar
• ¾ cup coconut sugar or maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the crust, combine the gluten-free flour, coconut sugar, and salt in a bowl. Cut in the chilled dairy-free butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Roll it out and place it into a 9-inch pie pan. Crimp the edges and bake for 10-12 minutes, until golden brown. Remove from the oven and let it cool.
4. For the lemon filling, whisk together the lemon juice, lemon zest, coconut sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens.
5. Once thickened, remove from heat and stir in the dairy-free butter. Gradually whisk in the beaten egg yolks. Return to the stove and cook for another 2 minutes, ensuring it thickens further. Pour the filling into the cooled crust.
6. For the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add the coconut sugar while continuing to beat until stiff peaks form. Fold in the vanilla extract.
7. Spread the meringue over the lemon filling, sealing the edges. Bake for 10-12 minutes, until the meringue is golden.
8. Let the pie cool completely before serving.

This dairy-free, gluten-free lemon meringue pie offers a delightful citrusy punch with its refreshing lemon filling and fluffy, sweet meringue topping. The gluten-free crust adds a perfect balance to the creamy filling, creating a satisfying dessert that is light yet indulgent. Whether served at a family dinner or for a special celebration, this pie is a showstopper and a perfect treat for those avoiding dairy and gluten.

Dairy-Free Gluten-Free Cherry Pie

This dairy-free, gluten-free cherry pie combines the sweetness and tartness of ripe cherries in a flaky, buttery crust that’s entirely dairy- and gluten-free. The filling is made with fresh cherries and a hint of almond extract for an added layer of flavor, while the crust ensures the perfect flaky base. This pie is a perfect summer dessert or can be enjoyed year-round with frozen cherries, making it a versatile choice for any occasion.

Ingredients: For the crust:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon salt
• 1 tablespoon coconut sugar
• ½ cup dairy-free butter, chilled and cubed
• 6-8 tablespoons ice water

For the filling:

• 4 cups fresh or frozen pitted cherries
• ¾ cup coconut sugar or maple syrup
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon almond extract
• Pinch of salt

For the topping:

• 1 tablespoon dairy-free milk (for brushing the crust)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the crust, combine the gluten-free flour, salt, and coconut sugar in a bowl. Cut in the chilled dairy-free butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Roll out half of the dough and press it into a 9-inch pie pan. Crimp the edges.
4. For the filling, combine the cherries, coconut sugar, cornstarch, lemon juice, almond extract, and a pinch of salt in a bowl. Pour the mixture into the prepared pie crust.
5. Roll out the remaining dough and place it over the cherry filling. Trim the edges and crimp them together, cutting slits in the top for venting.
6. Brush the top crust with dairy-free milk and sprinkle with coarse sugar.
7. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbly.
8. Let the pie cool before slicing and serving.

This dairy-free, gluten-free cherry pie is the perfect dessert for anyone craving a sweet and tart treat. The cherry filling is bursting with flavor, while the gluten-free, dairy-free crust provides a crispy, buttery base. Whether you use fresh or frozen cherries, this pie is a versatile dessert that’s sure to please guests with dietary restrictions or anyone simply looking for a delicious pie. It’s a timeless classic that’s both indulgent and allergy-friendly.

Dairy-Free Gluten-Free Apple Crumble Pie

This dairy-free, gluten-free apple crumble pie offers all the warmth and comfort of a traditional apple pie, with the added crunch of a buttery, gluten-free crumble topping. The filling is made with tender apples spiced with cinnamon and nutmeg, while the crumble topping is made with gluten-free oats, almond flour, and dairy-free butter. It’s a comforting and cozy dessert perfect for fall, or any time you’re craving the classic apple pie experience with a twist.

Ingredients: For the crust:

• 1 ½ cups gluten-free all-purpose flour
• 2 tablespoons coconut sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons dairy-free butter, chilled and cubed
• 3-4 tablespoons ice water

For the filling:

• 6 cups apples, peeled, cored, and sliced (such as Granny Smith or Honeycrisp)
• ½ cup coconut sugar or maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• Pinch of salt

For the crumble topping:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ¼ cup coconut sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ cup dairy-free butter, melted

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the crust, combine the gluten-free flour, coconut sugar, and cinnamon in a bowl. Cut in the chilled dairy-free butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Roll it out and place it into a 9-inch pie pan. Crimp the edges and bake for 10-12 minutes. Remove from the oven and let it cool.
4. For the filling, combine the apples, coconut sugar, cornstarch, cinnamon, nutmeg, lemon juice, and salt in a bowl. Pour the mixture into the cooled pie crust.
5. For the crumble topping, mix the oats, almond flour, coconut sugar, cinnamon, and salt in a bowl. Stir in the melted dairy-free butter until it forms a crumbly texture.
6. Sprinkle the crumble topping over the apple filling.
7. Bake for 40-45 minutes, or until the apples are tender and the crumble is golden brown.
8. Let the pie cool before serving.

This dairy-free, gluten-free apple crumble pie brings the comforting warmth of apples and spices, combined with a crunchy crumble topping for added texture. The slightly sweet and spiced apple filling contrasts perfectly with the buttery crumble, creating a dessert that’s as satisfying as it is delicious. Perfect for fall gatherings or anytime you need a cozy dessert, this pie will quickly become a favorite among those with dietary restrictions and apple pie lovers alike.

Dairy-Free Gluten-Free Peach Pie

This dairy-free, gluten-free peach pie is a true summer delight, featuring juicy, ripe peaches in a sweet, slightly tangy filling, all tucked inside a buttery, flaky gluten-free crust. With a perfect balance of flavors, this pie is the ultimate comfort food for warm weather or any time you’re craving a fruity dessert. The filling is infused with cinnamon and vanilla, creating a deliciously fragrant pie that will transport you to a sunny orchard with every bite.

Ingredients: For the crust:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon coconut sugar
• 1 teaspoon salt
• ½ cup dairy-free butter, chilled and cubed
• 6-8 tablespoons ice water

For the filling:

• 5 cups fresh peaches, peeled and sliced (or use frozen peaches, thawed)
• ¾ cup coconut sugar or maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

For the topping:

• 1 tablespoon dairy-free milk (for brushing the crust)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the crust, combine the gluten-free flour, coconut sugar, and salt in a bowl. Cut in the chilled dairy-free butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Roll out half of the dough and press it into a 9-inch pie pan. Crimp the edges.
4. For the filling, toss the peaches with coconut sugar, cornstarch, cinnamon, lemon juice, vanilla extract, and salt. Pour the mixture into the prepared pie crust.
5. Roll out the remaining dough and place it over the peach filling. Trim the edges and crimp them together. Cut slits in the top crust for venting.
6. Brush the top crust with dairy-free milk and sprinkle with coarse sugar.
7. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbly.
8. Let the pie cool before serving.

This dairy-free, gluten-free peach pie captures the essence of summer with its juicy peaches and spiced filling. The gluten-free, dairy-free crust holds up beautifully, offering a buttery, flaky texture that complements the sweet and tart fruit. Whether using fresh summer peaches or frozen fruit, this pie is an ideal treat for any occasion and will be loved by all, regardless of dietary needs.

Dairy-Free Gluten-Free Pumpkin Pie

This dairy-free, gluten-free pumpkin pie offers all the classic flavors of the beloved fall dessert, with a rich, spiced pumpkin filling encased in a crisp, gluten-free crust. The combination of cinnamon, ginger, and nutmeg enhances the natural sweetness of the pumpkin, while the dairy-free ingredients ensure it’s suitable for those with dietary restrictions. It’s the perfect dessert for Thanksgiving, holiday gatherings, or any occasion where you want to enjoy a comforting, seasonal treat.

Ingredients: For the crust:

• 1 ½ cups gluten-free all-purpose flour
• 1 tablespoon coconut sugar
• ½ teaspoon salt
• 6 tablespoons dairy-free butter, chilled and cubed
• 3-4 tablespoons ice water

For the filling:

• 1 can (15 oz) pumpkin puree (or homemade puree)
• ¾ cup coconut sugar or maple syrup
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• ½ cup canned coconut milk or almond milk
• 3 large eggs

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the crust, combine the gluten-free flour, coconut sugar, and salt in a bowl. Cut in the chilled dairy-free butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Roll it out and place it into a 9-inch pie pan. Crimp the edges and bake for 10-12 minutes. Remove from the oven and let it cool.
4. For the filling, whisk together the pumpkin puree, coconut sugar, cinnamon, ginger, nutmeg, cloves, cornstarch, vanilla extract, coconut milk, and eggs in a bowl until smooth and well combined.
5. Pour the pumpkin mixture into the cooled crust.
6. Bake for 45-50 minutes, or until the filling is set and a toothpick comes out clean.
7. Let the pie cool completely before serving.

This dairy-free, gluten-free pumpkin pie brings the flavors of fall into a dessert everyone can enjoy. The creamy, spiced pumpkin filling contrasts beautifully with the crisp, flaky crust, creating a comforting dessert that’s perfect for Thanksgiving or any fall celebration. With no dairy or gluten, this pie is suitable for guests with dietary restrictions and can be enjoyed by all who appreciate a slice of pumpkin pie goodness.

Dairy-Free Gluten-Free Mixed Berry Pie

This dairy-free, gluten-free mixed berry pie is bursting with juicy, sweet berries, creating a vibrant and flavorful dessert. The combination of strawberries, blueberries, raspberries, and blackberries creates a symphony of tastes, all encased in a crisp, buttery gluten-free crust. The filling is thickened with cornstarch, while the slight acidity of the berries is balanced by a touch of sugar. This pie is perfect for any season, using fresh berries in the summer or frozen berries in the winter.

Ingredients: For the crust:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon coconut sugar
• 1 teaspoon salt
• ½ cup dairy-free butter, chilled and cubed
• 6-8 tablespoons ice water

For the filling:

• 2 cups fresh or frozen mixed berries (strawberries, blueberries, raspberries, blackberries)
• ¾ cup coconut sugar or maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

For the topping:

• 1 tablespoon dairy-free milk (for brushing the crust)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the crust, combine the gluten-free flour, coconut sugar, and salt in a bowl. Cut in the chilled dairy-free butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Roll out half of the dough and press it into a 9-inch pie pan. Crimp the edges.
4. For the filling, toss the mixed berries with coconut sugar, cornstarch, lemon juice, vanilla extract, and salt. Pour the mixture into the prepared pie crust.
5. Roll out the remaining dough and place it over the berry filling. Trim the edges and crimp them together, cutting slits in the top for venting.
6. Brush the top crust with dairy-free milk and sprinkle with coarse sugar.
7. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbling.
8. Let the pie cool before serving.

This dairy-free, gluten-free mixed berry pie is a vibrant and flavorful dessert, perfect for berry lovers. The sweet-tart berries are perfectly complemented by the flaky, buttery gluten-free crust, offering a delightful contrast in textures. Whether made with fresh summer berries or frozen ones during the colder months, this pie is an all-season favorite that will delight anyone with dietary restrictions or simply looking for a delicious treat.

Note: More recipes are coming soon!