Cooking Instructions:

Preheat your oven to 180°C (350°F). In a mixing bowl, combine the gluten-free plain flour and dairy-free margarine, using your fingers to rub the margarine into the flour until it resembles breadcrumbs.

Gradually add cold water, a tablespoon at a time, mixing until the dough comes together. Roll out the pastry on a floured surface and fit it into a pie dish. Prick the base with a fork and refrigerate for 30 minutes.

In another bowl, mix the pumpkin puree, eggs, coconut milk, almond milk, and pumpkin pie spice until smooth. Adjust the seasoning with additional spices if desired.

Pour the pumpkin filling into the chilled pie crust and smooth the top with a spatula. Bake in the preheated oven for about 45-50 minutes, or until the filling is set and the top is lightly golden.

Allow the pie to cool before serving. You can top it with whipped coconut cream or a sprinkle of cinnamon for an extra touch.

For best results, make certain all your ingredients are at room temperature before mixing. This helps to create a smoother filling and guarantees that the pie bakes evenly.

If you want to elevate the flavor of your pumpkin pie, consider adding a touch of maple syrup or a sprinkle of nutmeg to the filling mixture. Enjoy the cozy flavors of this gluten-free and dairy-free pumpkin pie!