Best Gluten Free Pumpkin Pie Recipe: Dairy Free.

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Pumpkin pie slices on white square plates

Pumpkin pie is a beloved dessert that brings warmth and comfort to any table, especially during the holiday season. For those of us who need to avoid gluten or are looking for healthier alternatives, I’ve crafted the perfect gluten-free pumpkin pie recipe that’s not only delicious but also free from refined sugars. We’ll be using natural sweeteners like coconut sugar and Medjool dates to create a perfectly balanced sweetness that complements the rich pumpkin flavor.

Making glute free pie crust

Tips for the Perfect Gluten-Free Pumpkin Pie

  • Ensure all ingredients are at room temperature for the best results.
  • If the edges of your crust start to brown too quickly, cover them with a pie shield or strips of aluminum foil.
  • For a dairy-free pumpkin pie, stick with the coconut milk option in the filling and use vegan butter or all coconut oil in the crust.
  • You can make your own pumpkin puree, but canned pumpkin often provides more consistent results.
  • For a crustless pumpkin pie option, simply pour the filling into a greased baking dish and bake as directed.
  • Store the pie in an airtight container in the refrigerator for up to 3-4 days.

Serving Suggestions

This gluten-free pumpkin pie is delicious on its own, but you can elevate it with some simple toppings:

  • Whip up some coconut cream and sweeten it with a touch of maple syrup for a dairy-free whipped topping.
  • Sprinkle some crushed pecans or walnuts over each slice for added crunch.
  • Serve with a scoop of your favorite dairy-free vanilla ice cream for an extra special treat.

 

Why This is the Best Gluten-Free Pumpkin Pie Recipe

  1. Flaky Crust: The combination of gluten-free flours and careful handling ensures a flaky, buttery crust that rivals any traditional pie crust.
  2. Perfectly Spiced Filling: The blend of pumpkin pie spice, cinnamon, cloves, and ginger creates a warm, comforting flavor that’s quintessentially autumn.
  3. Natural Sweeteners: By using coconut sugar and dates, we achieve a complex sweetness without relying on refined sugars.
  4. Versatility: This recipe can easily be adapted for various dietary needs, including dairy-free and vegan options.
  5. Texture: The creamy filling sets beautifully, providing the perfect contrast to the flaky crust.
Pumpkin pie slices on white square plates

Gluten Free Pumpkin Pie

Just as delicious as regular pumpkin pie, but without the gluten so you can eat it too.
Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 381 kcal

Equipment

1 9-inch (23 cm) pie dish or pie plate with 1.5 to 2-inch sides (standard size for this recipe)
2 Large mixing bowls
1 Whisk
Plastic wrap (for chilling dough)
Parchment paper (for rolling dough and lining crust)
1 Fork (to prick crust before blind baking)
Pie weights, dried beans, or baking beads (for blind baking crust)
1 Pastry brush (for applying egg wash)
1 Food processor or blender (for blending dates and filling ingredients)
1 Silicone spatula or spoon (for spreading filling)
1 Oven

Ingredients
  

Crust Ingredients

  • 2 cups almond flour
  • 1/4 cup cold vegan butter cubed
  • 1/4 cup solid coconut oil
  • 1/4 cup coconut sugar
  • 1 large egg room temperature
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp xanthan gum
  • 2 –3 tbsp ice-cold water

Filling Ingredients

  • 1 425 g can pumpkin puree (not pumpkin pie mix)
  • 1/2 cup coconut sugar
  • 1/2 cup pitted Medjool dates soaked in hot water for 10 minutes
  • 1/2 cup full-fat coconut milk
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 tbsp tapioca starch or 1/2 teaspoon of xanthan gum

Instructions
 

Crust Instructions

  • In a large mixing bowl, mix together almond flour, tapioca starch, coconut sugar, salt, cinnamon, and xanthan gum.
  • Add cold vegan butter and coconut oil. Use a pastry cutter or your fingers to work into the dry ingredients until the mixture forms coarse crumbs.
  • Beat the egg and mix it in until the dough begins to come together.
  • Add ice-cold water, one tablespoon at a time, until the dough just holds together.
  • Shape dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
  • Let the dough sit at room temperature for 10–15 minutes, then roll out between parchment paper to fit a 9-inch pie plate.
  • Transfer dough to pie dish, trim and crimp edges, and chill in freezer for 15 minutes.
  • Preheat oven to 175°C (350°F). Prick crust bottom with a fork and line with parchment paper. Add pie weights, dried beans, or baking beads.
  • Bake for 15 minutes; remove weights and parchment. Brush crust with egg wash (1 egg yolk + 1 tbsp water).
  • Bake an additional 5 minutes until lightly golden. Cool while you prepare the filling.

Filling Instructions

  • Drain the soaked dates and blend into a paste in a food processor.
  • In a large bowl, whisk pumpkin puree, coconut sugar, and date paste until smooth.
  • Add coconut milk, eggs, vanilla, pumpkin pie spice, and salt; mix thoroughly.
  • Sprinkle tapioca starch or xanthan gum over mixture and whisk well to prevent lumps.
  • Pour filling into cooled, pre-baked crust and smooth the top.
  • Bake at 175°C (350°F) for 50–55 minutes until filling is set but slightly jiggly (internal temp 79°C/175°F).
  • Cool pie completely on wire rack, then refrigerate for at least 4 hours or overnight before slicing and serving.

Nutrition

Calories: 381kcalCarbohydrates: 48gProtein: 8gFat: 11gSaturated Fat: 2gSodium: 320mgSugar: 19g
Keyword gluten free pumpkin pie

Make-Ahead and Storage Tips

  • You can make the pie dough up to 3 days in advance. Keep it wrapped in plastic wrap in the refrigerator.
  • The fully baked pie can be made 1-2 days before serving. Cool completely, then cover with plastic wrap and refrigerate.
  • For longer storage, you can freeze the baked and cooled pie for up to 1 month. Thaw overnight in the refrigerator before serving.

 

Final Thoughts

This gluten-free pumpkin pie is more than just a dessert; it’s a celebration of the fall season and a testament to the fact that dietary restrictions don’t have to mean sacrificing flavor or texture. Whether you’re serving it at your Thanksgiving table, bringing it to a holiday gathering, or simply enjoying it on a cozy autumn evening, this pie is sure to impress.

The combination of a flaky gluten-free crust, creamy pumpkin filling, and warm spices creates a dessert that’s not only good for you but tastes amazing too. It’s a recipe that you’ll want to make year after year, becoming a new favorite among your Thanksgiving desserts.

So next time you’re craving a classic pumpkin pie, give this gluten-free version a try. Whether it’s your first time making a gluten-free pie or you’re a seasoned baker, this recipe is designed to give you great results every time. Happy baking, and enjoy your delicious, homemade gluten-free pumpkin pie!

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