Dairy-Free Gluten-Free Pumpkin Pie

Pumpkin pie

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Prep: 60 mins
Cook: 60 mins
Chill: 4 hrs
Total: 6 hrs
Servings: 8 to 10 servings
Yield: 1 (9-inch) pie
Nutritional Guidelines (per serving)
201 Calories
10g Fat
22g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 201
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 14%
Cholesterol 114mg 38%
Sodium 268mg 12%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 5%
Protein 6g
Calcium 92mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're both dairy-free and gluten-free, a pumpkin pie might seem like a faraway dream, but it doesn't have to be. Standard pumpkin pie recipes usually contain evaporated milk, cream, or half-and-half, and typical pie crusts contain wheat flour and butter.

This recipe uses a gluten-free crust and coconut milk-based pumpkin pie filling that will blow you away with how close the taste and texture are to the real thing. Store-bought gluten-free pie crusts tend to contain dairy, but if you find a vegan and gluten-free version, feel free to use it instead for a quicker dessert.

Undoubtedly, the most difficult part of this recipe is the pie crust. As with any recipe that is intended for persons with allergies, make sure to read all of your ingredient labels thoroughly to ensure that there are no dairy-derived ingredients or ingredients unsafe for persons on a gluten-free diet.


  • For the Crust:
  • 1 1/2 cup gluten-free flour mix (all-purpose)
  • 1 teaspoon powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup margarine (1 stick, cold; dairy-free, gluten-free)
  • 1 egg (lightly beaten)
  • 1 teaspoon water (cold)
  • For the Filling:
  • 1 (15-ounce) can pumpkin puree (not canned pumpkin pie filling)
  • 2 large eggs (lightly beaten)
  • 1 cup coconut milk (or another dairy-free milk alternative)
  • 1/2 cup maple syrup
  • 1 teaspoon cinnamon (ground)
  • 1/2 teaspoon ginger (ground)
  • 1/8 teaspoon cloves (ground)
  • 1/8 teaspoon salt
  • 1 pinch sugar (for sprinkling)
  • For Serving: vegan whipped cream (optional)

Steps to Make It

Note: While there are multiple steps to this recipe, this pumpkin pie recipe is broken down into workable categories to help you better plan for preparation.

Make the Crust

  1. Gather the ingredients.

  2. In a medium-sized mixing bowl, combine the flour mix, powdered sugar, and salt until well mixed.

  3. Using a pastry cutter or your hands, cut in the dairy-free, gluten-free margarine until the mixture resembles a coarse meal.

  4. Create a well in the center of the ingredients.

  5. Add the egg and water, mixing until the dough comes together to form a soft dough. Add a little more water if needed.

  6. Press the dough into a disk, wrap it in plastic wrap, and refrigerate for 1 hour.

  7. Unwrap the pie dough and place between two pieces of lightly floured (with gluten-free flour) parchment paper.

  8. Roll out the dough between the two sheets of parchment and carefully transfer to the prepared pie plate.

  9. Form the crust with your fingers and smooth out any breaks or cracks. (Gluten-free pie crusts crumble considerably more than traditional flour ones.) Place the pie plate in the refrigerator while preparing the filling. Preheat the oven to 425 F.

Make the Filling and Bake

  1. Gather the ingredients.

  2. In a medium-sized mixing bowl using an electric hand mixer or a standing mixer, mix the pumpkin, eggs, coconut milk, maple syrup, ground cinnamon, ground ginger, ground cloves, and salt until smooth and well combined.

  3. Pour the mixture into the prepared crust and sprinkle lightly with granulated sugar.

  4. Bake for 10 minutes, then turn down the oven to 350 F and bake for 35 to 40 minutes more, or until a skin forms on top of the filling and the crust is just lightly golden (gluten-free crusts do not brown quite like wheat-based ones.)

  5. Transfer the pie to a wire cooling rack to cool completely, then place in the refrigerator to chill completely.

  6. Serve cold with vegan whipped cream if desired.


  • There is a benefit to allowing the pies to refrigerate for a day to soften the crust a bit and keep it from being too tough or crispy (gluten-free crusts are not as flaky as wheat-based ones). So, feel free to make this pie the day before you intend to serve it.

Recipe Variation

If you'd prefer a crispy, easy-to-make crust, try a vegan cookie crust using gluten-free cookies. Gluten-free gingersnaps are easy to find in the winter and make a flavorful crust.

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