Irresistible Gluten-Free Dairy-Free Pumpkin Pie Recipe

Every Thanksgiving, my kitchen turns into a pumpkin pie factory—but a few years ago, everything changed when my niece was diagnosed with dairy and gluten sensitivities. I refused to let her miss out on our family’s favorite dessert, so I started experimenting. After countless trials (some downright disasters!), I finally nailed this gluten-free dairy-free pumpkin pie that tastes just as rich and creamy as the original. The secret? Coconut milk gives it that velvety texture we all crave, while maple syrup adds the perfect warmth. Now it’s the first dessert to disappear from our holiday table—no one can believe it’s allergy-friendly!

Why You’ll Love This Gluten-Free Dairy-Free Pumpkin Pie

Trust me, this isn’t just another “healthy” dessert—it’s the pie that converted my skeptical uncle (who still asks for seconds!). Here’s why it’s special:

• Creamy dreaminess: Coconut milk makes it so velvety, you’ll swear there’s cream in it
• No-fuss crust: Just 3 ingredients pressed right into the pan—no rolling pin required
• Holiday hero: Safe for almost any dietary need but delicious enough for everyone at the table
• Spice magic: That cozy cinnamon-ginger hug tastes even better the next day

My favorite part? Watching guests’ surprised faces when they realize it’s gluten AND dairy-free!

Ingredients for Gluten-Free Dairy-Free Pumpkin Pie

Gather these simple ingredients—you probably have most in your pantry already! I’ve separated them by crust and filling so you can prep like a pro.

For the crust:

• 1 1/2 cups gluten-free flour (my favorite blend has xanthan gum already mixed in)
• 1/2 cup coconut oil, chilled until firm (trust me, cold is key here!)
• 1/4 cup ice-cold water (I keep a glass in the freezer while prepping)

For the luscious filling:

• 1 can (15 oz) pumpkin puree (not pie filling—we want pure pumpkin!)
• 1/2 cup full-fat coconut milk (shake the can well before measuring)
• 1/2 cup pure maple syrup (the darker the better for depth of flavor)
• 2 large eggs, room temperature
• 1 tsp cinnamon (I always add an extra pinch because why not?)
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg (freshly grated if you’re feeling fancy)
• 1/4 tsp fine sea salt

Ingredient Notes & Substitutions

No gluten-free flour blend? Almond flour works but makes a crumblier crust. Out of maple syrup? Agave or coconut sugar syrup are fine—just reduce other liquids slightly. For extra richness, stir 1 tbsp arrowroot powder into the filling. And whatever you do, don’t skip chilling that coconut oil—it makes all the difference!

Equipment You’ll Need

No fancy tools required here! Just grab these basics:

• A trusty 9-inch pie dish (glass or ceramic works best)
• Two mixing bowls (one for crust, one for filling)
• A sturdy whisk or fork for blending
• Measuring cups and spoons

Bonus tip: If you’ve got a pastry cutter, it makes blending the crust ingredients a breeze—but your clean hands work just fine too!

How to Make Gluten-Free Dairy-Free Pumpkin Pie

This pie comes together so easily—just follow these simple steps and you’ll have a showstopping dessert ready in no time! I’ve broken it down so even first-time bakers can nail it.

Step 1: Prepare the Crust

First, preheat your oven to 375°F (190°C)—this gives the oven time to get nice and hot while you work. In a mixing bowl, combine the gluten-free flour and chilled coconut oil. Use your fingers or a pastry cutter to work them together until you get a texture like coarse sand with some pea-sized bits remaining. Sprinkle in the ice water 1 tablespoon at a time, mixing just until the dough comes together when squeezed (don’t overwork it!).

Now here’s my favorite trick—dump the crumbly dough right into your pie dish and press it evenly across the bottom and up the sides using your fingers. No rolling pin needed! Prick the bottom all over with a fork, then pop it in the oven for 10 minutes to set. This pre-baking step keeps the crust from getting soggy later.

Step 2: Make the Filling

While the crust bakes, whisk together the pumpkin puree and coconut milk in a large bowl until completely smooth—no lumps allowed! Add the maple syrup, eggs, and all those wonderful spices. Whisk vigorously for a full minute—you want everything beautifully blended and slightly frothy. I always taste it here (the raw egg police won’t come after you for a tiny sip!) and adjust spices if needed.

Step 3: Bake & Cool

Carefully pour the filling into your warm crust—it should come right up to the edge. Slide it into the oven and set your timer for 45 minutes. When it goes off, do the jiggle test: the edges should be set but the center will still have a slight wobble. If it needs more time, check every 3 minutes—overbaking is the enemy of creamy pumpkin pie! Let it cool completely on a rack (at least 2 hours—I know, the wait is torture!) before slicing. The filling will firm up perfectly as it cools.

Tips for Perfect Gluten-Free Dairy-Free Pumpkin Pie

After making this pie dozens of times (and learning from all my mistakes!), here are my can’t-live-without tips:

• Chill that oil: I stick my coconut oil in the freezer for 15 minutes—it makes the crust so much easier to work with
• Room temp eggs matter: Take them out when you start prepping—cold eggs make the filling lumpy
• Tap out bubbles: Give the filled pie dish a gentle tap on the counter before baking to prevent air pockets
• Cool completely: I know it’s hard to wait, but cutting too soon turns slices into pumpkin soup!

My secret weapon? A baking sheet under the pie—catches drips and helps the bottom crisp up evenly!

Serving Suggestions

Oh, let me tell you—this pie becomes extra special with a dollop of coconut whipped cream melting on top! My family goes wild when I sprinkle toasted pecans for crunch, but a scoop of dairy-free vanilla ice cream works just as well. For parties, I’ll sometimes drizzle extra maple syrup in pretty swirls—makes it look straight from a bakery!

Storage & Reheating

Here’s the best part—this pie actually gets more flavorful overnight! Cover leftovers tightly and refrigerate for up to 4 days. For longer storage, freeze individual slices wrapped in parchment paper—just thaw in the fridge overnight. When reheating, skip the microwave (it makes the crust soggy) and warm slices gently in a 300°F oven for about 10 minutes. Perfect with your morning coffee—not that I’d know anything about pie for breakfast!

Nutritional Information

Just so you know, these numbers are estimates—your results might vary depending on the exact ingredients you use. But here’s the scoop for one glorious slice of this gluten-free dairy-free pumpkin pie:

• 250 calories (perfect for that second slice!)
• 12g fat (mostly the good kind from coconut)
• 30g carbs with 3g fiber
• 4g protein (who knew dessert could be this balanced?)

The best part? Unlike traditional pumpkin pie, there’s no dairy or gluten to worry about—just pure, spiced deliciousness!

FAQs About Gluten-Free Dairy-Free Pumpkin Pie

Over the years, I’ve gotten so many great questions about this pie—here are the ones that pop up most often from fellow bakers!

Can I Make This Pie Ahead?

Absolutely! The crust can be prepped and pressed into the dish up to 2 days before—just wrap tightly and refrigerate. You can even mix the filling a day ahead (cover and chill separately), then pour into the crust right before baking. The pie also keeps beautifully after baking—it actually tastes better on day two as the flavors meld!

How Do I Prevent a Soggy Crust?

Two words: pre-bake and pat! Always bake that crust for 10 minutes first to create a barrier. And here’s my weird little trick—after pre-baking, lightly pat the hot crust with a paper towel to absorb any excess oil. Also, make sure your filling isn’t too watery—if the pumpkin puree seems wet, blot it with a clean towel before mixing.

Is There an Egg Substitute?

Yes, but with a texture trade-off! For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it gel for 5 minutes. The pie will still taste amazing but won’t set quite as firmly. If you try this, bake it an extra 5-10 minutes and expect a slightly more “custardy” texture—still delicious with a spoon!

Can I Use Fresh Pumpkin?

You can, but I honestly prefer canned for consistency! If using fresh, roast sugar pie pumpkin (not carving pumpkins!) until very soft, then puree and strain overnight in cheesecloth to remove excess water. You’ll need about 1 3/4 cups puree per can. Fair warning—it’s extra work, but die-hard pumpkin lovers say it’s worth it!

Share Your Gluten-Free Dairy-Free Pumpkin Pie

I’d love to see your beautiful pies! Snap a pic and tag me—I always do a little happy dance when folks share their creations. And if you loved it as much as my family does, leave a rating so others can discover this recipe too. Now go enjoy that slice (or two… I won’t tell)!

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