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Pumpkin Pie- Gluten and Dairy Free

This delicious Pumpkin Pie tastes so good no one will know its is gluten and dairy free. 

Course Dessert
Cuisine American
Keyword Gluten Free and Dairy Free Pumpkin Pie, Pumpkin Pie Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 Slices
Calories 225 kcal


  • 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


  1. Preheat oven to 425 degrees F.

  2. In a large bowl add all of the ingredients and beat with a stand mixer or hand mixer until it is creamy and smooth. 

  3. Pour into pie shell and bake at 425 for 15 minutes. 

  4. Reduce heat to 350 and cook for an additional hour, or until a toothpick comes out of the center clean. 

  5. Allow to cool for 2 hours before refrigerating. Serve with coconut whipped cream. Store in the fridge. Enjoy! 

Nutrition Facts
Pumpkin Pie- Gluten and Dairy Free
Amount Per Serving
Calories 225 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g50%
Cholesterol 40mg13%
Sodium 91mg4%
Potassium 254mg7%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 28g31%
Protein 2g4%
Vitamin A 8330IU167%
Vitamin C 2.8mg3%
Calcium 55mg6%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.