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

slice of gluten-free and dairy-free 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 in either the crust or the filling.

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.

Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipe Tips
5 Pie FAQs
6 More Healthy Thanksgiving Recipes You Might Like
7 Don’t Miss These Holiday Recipes!
8 Gluten-Free Dairy-Free Pumpkin Pie Using Coconut Milk

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 (milk) 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

photo with labels for ingredients for pie
  • 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. Be sure to read the label to make sure the pie crush is also free from butter or dairy ingredients.
  • Pure pumpkin puree makes the base of this creamy pumpkin pie.
  • Canned full-fat coconut milk replaces any regular milk in this recipe. Don’t use coconut cream or coconut oil.
  • Eggs help add body and lightness to the pie filling. You’ll need whole large eggs including both the egg whites and egg yolks.
  • Sugar sweetens it up. You can use white sugar or coconut sugar. I have not tested this recipe using brown sugar, but I bet it would be great. You could also try maple syrup, but I have not tested it that way. If you’re on a low-sugar diet, feel free to use your favorite sugar substitute.

Please see the recipe card at the end of this post for the full recipe.

Recipe Steps

process photos for making pumpkin pie

Step One

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

Please 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. You can also do this in a food processor.

Step Three

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

Step Four

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

Let the pie cool for a few minutes before slicing and serving warm or at room temperature. Store any leftovers in an airtight container or covered with plastic wrap in the fridge for up to 4 days.

I hope your family loves this gluten-free and dairy-free pumpkin pie as much as mine does! I made this Thanksgiving dessert last year and it was a huge hit.

It tastes just like traditional pumpkin pie and looks gorgeous served on a pie plate.

gluten-free and dairy-free pumpkin pie on cooling rack.

Recipe Tips

  • Look for prepared gluten-free pie crusts in the freezer section of most grocery stores. Read the ingredients to make sure there is no dairy in the crust if you are making the pie for people with food allergies.
  • You can use coconut sugar instead of white sugar for a slightly lower-glycemic version, if you wish. Just note that the coconut sugar will darken the pumpkin pie filling.
  • 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. 

Pie 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!

Can I make this recipe into mini pumpkin pies?

Yes, but you’ll need to find a pie crust recipe to use instead of the pre-made crust. Or, you could try making a crustless pumpkin pie by baking the filling in ramekins.

overhead photo of gluten-free pumpkin pie slice on table.

More Healthy Thanksgiving Recipes You Might Like

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

Don’t Miss These Holiday Recipes!

Gluten-Free Dairy-Free Dinner Rolls

Dairy-Free Gravy Recipe

Vegan Pumpkin Brownies

30+ Best Vegan And Gluten-Free Cookie Recipes

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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pumpkin pie slice on white plate

Gluten-Free Dairy-Free Pumpkin Pie Using Coconut Milk

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5 from 1 review

Print Recipe

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.

  • Total Time: 55 minutes
  • Yield: 8 1x

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 15–ounce 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.

Nutrition

  • Serving Size: 1/8 of pie
  • Calories: 182
  • Sugar: 20.6 g
  • Sodium: 39.1 mg
  • Fat: 8.4 g
  • Saturated Fat: 6.1 g
  • Carbohydrates: 25.8 g
  • Fiber: 1.8 g
  • Protein: 2.9 g
  • Cholesterol: 46.5 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.