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Easy Gluten Free Dairy Free Pumpkin Pie

Thanksgiving and pumpkin pie are two things that just go together. They always have and always will. Creating an easy gluten free dairy free pumpkin pie took me a little time, but the challenge was truly in the crust. This easy gluten free pumpkin pie has become a tradition for our family every November. 

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Gluten Free Dairy Free Pumpkin Pie

gluten free dairy free pumpkin pie on a plate

 

After I finally figured the crust out I could concentrate on the filling. The first pie on the agenda was pumpkin.

Thanksgiving was right around the corner and of course when I asked my husband and son what pie they would want for thanksgiving this year- pecan or pumpkin, pumpkin was the winner. Sorry pecan pie lovers, that one will have to wait for next year. Update- I have a fabulous Pecan Recipe HERE for you to make and enjoy too! 

And obviously you can’t have pumpkin pie without whipped cream. I haven’t found a dairy free whipped cream in any of my stores, so my homemade coconut whipped cream recipe will be the perfect topping for it! Update- There are now many dairy free whipped creams available to purchase, So Delicious has a coconut whip and I have found a coconut whip at Trader Joes and even Reddi Whip has a coconut and almond whipped cream now! 

Gluten Free Pumpkin Pie

slice of gluten free pumpkin pie on a plate

 

What Ingredients will you need to make this delicious and easy gluten free pumpkin pie?

  • Gluten free pie crust, click here for my recipe
  • Canned Pumpkin, or pumpkin puree
  • eggs
  • coconut milk (full fat)
  • brown sugar 
  • vanilla
  • pumpkin pie spice blend
  • salt 

How to make this gluten free dairy free pumpkin pie…

  1. Have your crust ready to go. If you do not want to make the crust from scratch you can buy premade gluten free pie crusts at your local specialty store. 
  2. Preheat the oven to 425 degrees
  3. In a bowl add all of the ingredients (except the pie crust) and blend with a hand mixer, or stand mixer until it is well incorporated, creamy and smooth.
  4. Pour the pie filling into your crust and bake for 15 minutes. (if you are using store bought crust there will be leftover filling. The aluminum pie dishes tend to hold less than a glass pie dish, you can make some mini pies, or another pie with the remaining filling)
  5. After 15 minutes reduce the oven temp to 350 and cook for an additional hour, or until a toothpick comes out of the center clean. You can cover the edges of the pie crust so that they don’t burn or get too toasty with some aluminum foil. 

FAQ’s

Is all canned pumpkin gluten-free?

Canned pumpkin should be gluten-free and all pumpkin I have seen in the stores is. I generally buy an organic pumpkin puree, or Libby’s pumpkin puree and those are both safe having just pumpkin as the ingredients. Remember to always check your ingredient labels before buying! 

What kind of coconut milk should I be using?

I highly recommend using a full fat can of coconut milk or coconut cream in this recipe. The So Delicious Culinary Coconut Milk is also a great option. I have used it and it works perfect. I have only attempted this recipe with full fat coconut milk.

The simplicity of pumpkin pie is what keeps me coming back to this recipe, it really only takes a few minutes to whip it together. I have made it in my stand mixer and I have used a hand mixer as well, both with great results.

Easy Gluten Free Pumpkin Pie

slice of gluten free dairy free pumpkin pie on a plate

 

There have been no issues with the crust over cooking on the top (this had been an issue with me in the past) and I think that is because I am not pre-cooking the crust at all. I pour the pumpkin pie batter in the raw crust shell and then allow it to all cook together. If your crust ever starts to darken too fast you can wrap some foil around it (just the crust edge). I have also seen a new kitchen gadget called a Pie Crust Shield that does the same thing.

 

Pie is definitely something we enjoy and this delicious simple pumpkin pie is perfect for all of your celebrations.  What will you be doing for Thanksgiving and what is your favorite family dish?

Gluten Free Dairy Free Pumpkin Pie

Pumpkin Pie- Gluten and Dairy Free

This delicious Pumpkin Pie tastes so good no one will know its is gluten and dairy free. 
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Gluten Free and Dairy Free Pumpkin Pie, Pumpkin Pie Recipe
Servings: 8 Slices
Calories: 225kcal

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Ingredients

  • 2 Eggs
  • 15 oz. Pumpkin Puree
  • 1 1/2 Cup Full Fat Coconut Milk
  • 1 Cup Brown Sugar
  • 1 tsp. Vanilla
  • 1 tsp. Pumpkin Pie Spice Blend
  • 1/4 tsp. Salt

Instructions

  • Preheat oven to 425 degrees F.
  • In a large bowl add all of the ingredients and beat with a stand mixer or hand mixer until it is creamy and smooth. 
  • Pour into pie shell and bake at 425 for 15 minutes. 
  • Reduce heat to 350 and cook for an additional hour, or until a toothpick comes out of the center clean. This can vary with ovens, so once a toothpick or butter knife comes out clean it's done.
  • Allow to cool for 2 hours before refrigerating. Serve with coconut whipped cream. Store in the fridge. Enjoy! 

Notes

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Nutrition

Calories: 225kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 91mg | Potassium: 254mg | Fiber: 1g | Sugar: 28g | Vitamin A: 8330IU | Vitamin C: 2.8mg | Calcium: 55mg | Iron: 2.6mg
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This recipe was originally posted November 2017. It was updated and reposted November 2023.

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Recipe Rating




9 Comments

  1. this is so good for thanksgiving and christmas!!! me and my family love it !!

  2. Do you think this will work with an egg substitute like a flax egg or bobs red milk egg replacer?

    1. livingfreelygf says:

      Hi Amber,

      I did originally try to create this vegan and I could not get it to turn out. I’m not confident that that egg replacer will work in this recipe. Sorry!

  3. Trish Rowe says:

    5 stars
    My 1st attempt at making pies in my life. They turned out awesome. We made one for the pie tasting at my son’s school and one for the pie social at church. Everyone loved it!! Most importantly, my son loved it!! He had some left over and had it on Thanksgiving day. I will never be afraid to make pie from scratch again. Thanks for the great recipe.

    1. livingfreelygf says:

      Hi Trish,
      This made my day! I am so happy that you were able to easily make a pie for everyone to enjoy!

  4. 5 stars
    Delicious! How long will this keep in the fridge? Would popping them pie in a freezer bag to keep it in the freezer be sufficient enough?

    1. They stay fresh in the fridge (covered) for about 3 days. I just made mine yesterday to serve tomorrow. To freeze them, cover the top with plastic wrap, then pop in a freezer bag for up to 6 weeks. Happy Thanksgiving!

  5. Emily Glenn says:

    5 stars
    AHHH! I’m dying over this recipe! I substituted the brown sugar for blonde coconut sugar and made the coconut taste so amazing! Thank you for making this recipe. It will be perfect all year round! Recently I found out that I couldn’t eat gluten and dairy and I was so sad that I couldn’t have pumpkin pie. I literally cried seeing this recipe. It turned out perfect and I can’t wait to share with my family 🙂

    1. Thank you for this review Emily! I am so happy you enjoyed it!! We have tons of easy gluten and dairy free recipes on the website to help you through your transition.