Gluten Free Pumpkin Pie (Dairy Free too)
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This Gluten Free Pumpkin Pie is warmly spiced, comes together in one bowl, and is completely dairy free — no one at the table will guess.
This classic pumpkin pie recipe has been a Thanksgiving staple in our house for years. The filling comes together with canned pumpkin, warm fall spices, and sweetened condensed coconut milk in place of the traditional evaporated milk and sugar.
It's simple enough for a first-time baker, and the coconut milk keeps the texture just as rich and creamy as the traditional version — this is a true Dairy Free Pumpkin Pie that still tastes like the one you grew up with.
Ingredient Notes with Brand Recs
- Pumpkin puree- We use Farmer's Market Organic Pumpkin. It has a richer flavor than most canned pumpkin and doesn't taste like it came from a can.
- Sweetened condensed coconut milk- This sweetened condensed coconut milk replaces the traditional evaporated milk and sugar, and is what makes the filling naturally dairy free. Look for it at a natural food store or online, and warm it before mixing to avoid a lumpy filling.
- Pie crust- This recipe is for the filling only. Use our homemade gluten free pie crust, or save time with a store-bought gluten and dairy free crust like Wholly Gluten Free pie shells, found in the freezer aisle of most grocery stores.
- Dairy-free whipped topping- Optional, but a classic finishing touch. Look for a coconut-based whipped topping.
How to Make Gluten Free Pumpkin Pie
- Preheat the oven to 425°F. Have your gluten and dairy free pie crust ready in a 9" pie dish.
- Place the sweetened condensed coconut milk in a bowl of warm water for 15-20 minutes. This softens it and helps prevent a lumpy filling.
- In a large bowl, mix the pumpkin puree with the cinnamon, nutmeg, ginger, cloves, and salt.
- Stir in the warmed sweetened condensed coconut milk until fully combined.
- Lightly beat the egg, then gently fold it into the pumpkin mixture. Avoid overmixing.
- Pour the filling into your prepared pie crust.
- Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for another 35 minutes, until the center is set but still slightly jiggly.
- Remove from the oven and let the pie cool completely, about 2 hours, before slicing.
- Top with dairy free whipped topping and serve. Store leftovers covered in the refrigerator.
Tips and Tricks
- Warm the sweetened condensed coconut milk before mixing it in — this keeps the filling smooth and prevents clumps.
- Beat the egg lightly and fold it in gently so you don't overmix the filling.
- Cover the crust edges with foil or a pie shield partway through baking if they're browning too fast.
- Let the pie cool completely, about 2 hours, before slicing for the cleanest pieces.
- If using a store-bought crust, follow the package directions for pre-baking if it tends to get soggy.
Variations
- Add a pinch of extra ground cloves or a splash of bourbon for a deeper spiced flavor.
- Use a graham cracker crust instead of a traditional pastry crust for a different texture.
- Make individual hand pies by baking the filling in a muffin tin lined with small crust rounds.
- Top with dairy free caramel drizzle or toasted pecans for a holiday twist.
FAQ
Is this recipe dairy free?
Yes, this Gluten Free Pumpkin Pie is also a dairy free pumpkin pie! The sweetened condensed coconut milk replaces the dairy milk and sugar found in traditional pumpkin pie filling, so it's dairy free as written.
Can I use a store-bought crust?
Yes. Look for one labeled both gluten free and dairy free, like Wholly Gluten Free pie shells, found in the freezer section of most grocery stores.
Can I make this ahead of time?
Yes, this pie can be baked a day ahead and stored covered in the refrigerator until you're ready to serve.
Can I freeze this pie?
Freezing isn't recommended, since the texture of the crust and filling can change once thawed.
How should I store leftovers?
Store covered in the refrigerator for up to 4 days.
Can I use fresh pumpkin instead of canned?
Yes, use about 1¾ cups of well-drained, cooked and mashed pumpkin in place of the canned puree.
More holiday dessert recipes
Looking for more Thanksgiving favorites? Try our smoked turkey, crock-pot stuffing, and sweet potato bake, or browse the full Thanksgiving menu for the whole table.
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Gluten Free Pumpkin Pie
Ingredients
Classic 9" Pie Crust:
- 1 homemade gluten free pie crust link in post (or buy gf df pie crust)
Pumpkin Pie Filling:
- 15 ounces Farmer's Market Organic Pumpkin
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 7.4 ounces sweetened condenses coconut milk warmed
- 1 egg slightly beaten
Instructions
Crust Instructions:
- Make homemade gluten free dairy free pie crust according to instructions. If you need a homemade recipe, I linked mine in the post. Or bake your storebought crust according to directions.
Pie Filling Instructions:
- Place sweetened condensed coconut milk in a bowl of warm water for 15-20 minutes. This will soften the milk so there aren't clumps in your pie filling.
- Mix pumpkin and spices together.
- Add in warmed sweetened condensed coconut milk and thoroughly mix.
- Lightly mix the egg and add to the pie filling. Be careful not to stir the the pumpkin pie filling with egg.
- Pour into pie shell and place in the oven.
- Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F for another 35 minutes.
- Remove from the oven and allow to cool.
- Top with dairy free cool whip and serve.
- This stores well in the refrigerate when covered.
Notes
Nutrition
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
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