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pumpkin pie slice on white plate

Gluten-Free Dairy-Free Pumpkin Pie

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


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


  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.


  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.

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