Looking for the ultimate pumpkin pie recipe this holiday season? This Gluten-Free Pumpkin Pie uses simple ingredients like canned pumpkin and is an easy pumpkin pie recipe to whip up. Not only is it delicious, but a healthy pumpkin pie recipe that's dairy-free and contains no refined sugar.
Enjoy a slice of this homemade gluten-free pumpkin pie that everyone will love at your next family gathering! It has the absolute best ever gluten-free pie crust (that has raving 5 star reviews).
Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Bake Time: crust 10 minutes at 350 degrees F, then the pie about 50 minutes at 375 degrees F
- ⏳ Total Time: 80 minutes, plus cooling
- 🍽️ Servings: 6
- ⚡ Calories: 220kcal per slice, per the recipe card
- 🥣 Ingredients: gluten-free pie crust, coconut sugar, pumpkin puree, full-fat canned coconut milk, eggs, vanilla, cinnamon, ginger, cloves and salt
- 🌶️ Flavor Profile: Creamy pumpkin custard with warm spices, no coconut flavor
- ✋ Difficulty: Easy, one bowl and one pie dish
Quick Answer
Roll a gluten-free pie crust to 12 inches, press it into a 9-inch pie dish, prick the bottom and bake 10 minutes at 350 degrees F. Raise the oven to 375 degrees F. Beat ½ cup coconut sugar, a 15 ounce can of pumpkin puree, ¾ cup full-fat canned coconut milk, 2 large eggs, 1 teaspoon vanilla, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves and ½ teaspoon salt. Pour into the crust and bake about 50 minutes, until a knife in the center comes out clean.
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There is nothing more decadent for fall than this creamy, rich, gluten-free pumpkin pie recipe and the aromas of pumpkin spices filling a home! Bake a batch of my Thanksgiving turkey sugar cookies to go with it. Well, maybe a chocolate mousse dessert, but this pumpkin pie comes in just as satisfying!
Why This Pumpkin Pie Comes Out Silky
Click to see why it works
- Full-fat coconut milk makes a creamy custard with no evaporated milk and no coconut flavor.
- A pre-baked crust. 10 minutes first keeps the bottom from going soggy.
- Prick the bottom or use pie weights so the crust does not puff up.
- Bake until a knife comes out clean, about 50 minutes, then cool completely.
Why This Pumpkin Pie Is the Best
- Dairy-free and gluten-free, healthy with no evaporated milk or processed sugars.
- A custard filling with plenty of sweet taste from canned coconut milk.
- No coconut flavor, just loads of pumpkin and cinnamon spices on your palate!
- Sweetened with coconut sugar.
- Make the crust ahead a day or two before.
Key Ingredients
- The Crust - use either a store-bought gluten-free pie crust, or my gluten-free pie crust recipe. This is great to make in advance a day or two before to easily create a gorgeous pumpkin pie. Use vegan butter for dairy-free.
- Pumpkin puree - not pumpkin pie filling.
- Full-fat canned coconut milk.
- Coconut sugar.
- Eggs and vanilla.
- Cinnamon, ginger, cloves and a little salt to pull out the flavors.
See recipe card for quantities.
Can I Use Fresh Pumpkin?
The best pumpkins for cooking are sugar pumpkins (also called pie or sweet pumpkins). They are small and round and have a beautiful orange hue. To use instead of canned pumpkin, cook the pumpkin and discard the seeds, then add the meat to a food processor to blend it to a smooth finish and use only 15 ounces.
Pumpkin pie is all about the crust when it comes to gluten. There is no gluten in pumpkin pie filling so just be cautious of the crust. If you have Celiac or a gluten sensitivity, just removing the crust will not work as gluten can still leak into the filling.
How to Make Gluten-Free Dairy-Free Pumpkin Pie
1Bake the crust. Preheat the oven to 350 degrees F. Roll out the pie crust dough to a 12-inch circle, press it into a 9-inch pie dish and crimp the edges. Poke a few holes in the bottom so it does not puff up during baking (or use pie weights). Bake until golden, about 10 minutes, then cool on a wire rack.
2Make the filling. While the pie crust bakes, increase the oven to 375 degrees F once the crust is out and gather the filling ingredients.
3Whisk. Whisk together the coconut sugar, pumpkin puree, coconut milk, eggs, vanilla, cinnamon, ginger, cloves and salt by hand or with an electric mixer until well blended.
4Bake. Pour the pumpkin pie filling into the prepared pie crust and bake it until a knife inserted in the center comes out clean, about 50 minutes. Check the pie halfway through baking and if the crust starts to burn, add a pie shield or create one with foil. Cool completely on a wire rack and serve with dairy-free whipped cream.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Crust browning too much? Add a pie shield or create one with foil. This step can also be done before baking if you prefer a less browned crust.
- Stop the puff. Prick the bottom of the pie crust with a fork or use pie weights over parchment paper.
- Storage. Store covered in the refrigerator for up to 5 days.
- Top it. Serve with sugar-free whipped cream or dairy-free whipped cream.
- Plan the table. Pair it with these healthy Thanksgiving side dishes and gluten-free Thanksgiving rolls.
More Favorite Gluten-Free Recipes
Try my No-Bake Pumpkin Pie (Raw, Dairy-Free), Pumpkin Pie Truffles, Coconut Cream Pie or Paleo Pie Crust With Fresh Berries.
Savory pies: Gluten-free Chicken Pot Pie and Tomato Zucchini Pie. More holiday desserts: Gingerbread Pumpkin Trifle and Gluten-Free Apple Crisp.
Gluten-Free Pumpkin Pie FAQs
It is all about the crust. There is no gluten in pumpkin pie filling, so use a gluten-free crust. Removing the crust is not enough if you have Celiac, since gluten can leak into the filling.
Sugar pumpkins, also called pie or sweet pumpkins. Cook, scoop and puree the flesh, then use 15 ounces.
Add a pie shield or make one with foil, halfway through baking or before it goes in.
Covered in the refrigerator for up to 5 days.
No. The coconut milk and coconut sugar give a creamy custard without a coconut flavor.
Pre-bake the crust 10 minutes at 350 degrees F, then bake the filled pie about 50 minutes at 375 degrees F.
Gluten-Free Pumpkin Pie
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Ingredients
- 1 gluten-free pie crust (fills a 9-inch pie) and use vegan butter for dairy-free
- ½ cup coconut sugar
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- ¾ cup canned full-fat coconut milk
- 2 eggs large
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F.
- On a lightly floured work surface, roll out the pie crust dough to a 12-inch circle. Transfer to a 9-inch pie dish and press into the bottom and sides. Crimp the edges, then prick the bottom a few times with a fork. Bake until golden, about 10 minutes. Transfer to a wire rack to cool while you make the filling.
- Increase the oven temperature to 375 degrees F.
- In a large bowl, using a whisk or electric mixer, beat together the coconut sugar, pumpkin puree, coconut milk, eggs, vanilla, cinnamon, ginger, cloves and salt until well blended. Pour into the cooled pie crust. Optional to cover the edges with a pie shield for a less brown crust or leave as is.
- Bake until a knife inserted into the center comes out clean, about 50 minutes. Transfer to a wire rack to cool completely. Serve with diary-free whipped cream.
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