You won’t miss the gluten or dairy in this Gluten-Free & Dairy-Free Pumpkin Pie. The filling is sweet and creamy and perfect for your allergy-friendly holiday table. This is a very easy dessert recipe.

slice of pumpkin pie on a white plate

For my friends on a gluten-free and dairy-free diet, here is a delicious Pumpkin Pie recipe for your Thanksgiving table.

This recipe has no dairy or gluten. Instead of using milk, this dairy-free pumpkin pie has creamy coconut milk. And, I’ve used a pre-made gluten-free pie crust for lazy people like me who don’t want to make their own.

Why You Need This Recipe

  • This is a very easy recipe when you don’t have the time to make a homemade pie crust.
  • You can serve this allergy-friendly pumpkin pie to people who have dairy or gluten sensitivities.
  • Make this pie up to several days ahead of the holiday so you have less to do on the actual Thanksgiving day.

Key Ingredients

Gluten-free pie crust is really easy to find these days. Look for them (usually sold in a 2-pack) in the freezer section of your local grocery store.

Pure pumpkin puree makes the base of this creamy pumpkin pie.

Canned full-fat coconut milk replaces any regular milk in this recipe.

Eggs help add body and lightness to the pie filling.

Sugar sweetens it up. You can use white sugar or coconut sugar.

photo with labels for ingredients for pie

Recipe Steps

Step One

Preheat your oven and set your frozen pie crust on the counter to defrost while you make the filling.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

In a large mixing bowl, combine the eggs and sugar and whisk to combine.

process photos for making pumpkin pie

Step Three

Add the rest of the ingredients to the bowl including the pumpkin puree, coconut milk, vanilla extract, pumpkin pie spice, and ground cinnamon. Stir well.

Step Four

Pour the filling into the pie crust and bake for 45 minutes.

Step Five

Let the pie cool for a few minutes before slicing and serving.

pumpkin pie on cooling rack

Recipe Tips & Substitutions

  • Look for prepared gluten-free pie crusts in the freezer section of most grocery stores. 
  • You can use coconut sugar instead of white sugar for a slightly lower-glycemic version, if you wish.
  • Be sure to use 100% pumpkin puree, not pumpkin pie filling. 
  • You can prepare the pie up to 2 days ahead of time. Keep the baked pie covered in the refrigerator until you’re ready to serve. 

FAQs

Can I use pumpkin pie filling in this recipe?

Canned pumpkin pie filling tends to be too sweet in my opinion. If you do use pumpkin pie filling, then leave out the sugar.

Can I make this recipe vegan?

You can leave out the eggs to make this recipe vegan, but the filling will not be as thick as it should be. You can try using an egg replacer. Please let me know if you try it this way!

overhead photo of pumpkin pie slice on table

More Healthy Thanksgiving Recipes You Might Like

Or, check out my entire index of clean eating Thanksgiving recipes.

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pumpkin pie slice on white plate

Gluten-Free Dairy-Free Pumpkin Pie


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Description

You won’t miss the gluten or dairy in this Gluten-Free & Dairy-Free Pumpkin Pie. The filling is sweet and creamy and perfect for your allergy-friendly holiday table. This is a very easy dessert recipe.


Ingredients

Units Scale
  • 1 pre-made frozen gluten-free pie crust, defrosted for at least 30 minutes
  • 2 large eggs, lightly beaten
  • 3/4 cup sugar
  • 1 15ounce can pumpkin puree
  • 1 cup full-fat canned coconut milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F. Remove the pie crust from the freezer and let it sit on the countertop.
  2. In a large bowl, combine the eggs and sugar. Use a whisk to mix them together well.
  3. Add the pumpkin puree, coconut milk, vanilla extract, pumpkin pie spice, and ground cinnamon and stir to combine.
  4. Pour the mixture into the pie crust and bake for 45 minutes.
  5. Remove the pie from the oven and let it cool for a few minutes before serving.

Notes

  1. Look for prepared gluten-free pie crusts in the freezer section of most grocery stores.
  2. You can use coconut sugar instead of white sugar for a slightly lower-glycemic version, if you wish.
  3. Be sure to use 100% pumpkin puree, not pumpkin pie filling.
  4. You can prepare the pie up to 2 days ahead of time. Keep the baked pie covered in the refrigerator until you’re ready to serve.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: Thanksgiving

Keywords: dairy free pumpkin pie, pumpkin pie with coconut milk, gluten-free pumpkin pie

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