Gluten Free Pumpkin Pie (A Healthy Spin on a Classic)
This gluten free pumpkin pie is made completely from scratch with a flaky gluten-free crust and a smooth, creamy pumpkin filling. The filling is made with canned pumpkin puree, full-fat coconut milk, eggs, maple syrup, coconut sugar, and warm spices—no evaporated milk or refined white sugar. It’s naturally dairy free when paired with a dairy-free crust and makes an easy, healthier Thanksgiving dessert.
When I discovered I had a gluten allergy 5 years ago, pumpkin pie during the holidays was one of the hardest things to give up. So I started making a crustless pumpkin crumble, which is delicious! But I started to miss the classic pumpkin pie after a while. So I became committed to figuring out how to make the best gluten free pie crust. And that is exactly what I did. Now my entire family is addicted to this pumpkin pie recipe.
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If you love a traditional pumpkin pie but want one made with more wholesome ingredients, this recipe gives you that classic creamy texture and warm fall flavor without gluten or dairy. It’s the perfect pie for Thanksgiving dinner, the holiday season, or any time of year you’re craving pumpkin recipes.
Gluten Free Pumpkin Pie Recipe
Ingredients
- 1 15-ounce can pumpkin puree
- 2 eggs (pasture raised)
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 1 cup full-fat canned coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon sea salt
- 1 homemade 9-inch gluten-free pie crust
Instructions
1. Prepare the pie crust
Prepare your gluten-free pie dough and place it into a 9-inch pie plate or pie pan. Follow the instructions here to make the gluten free pie crust.
Once it is in the pan, crimp the crust edges and place the prepared crust in the refrigerator while you make the filling.
2. Prepare the filling & preheat the oven
Preheat the oven to 425F. Then add the canned pumpkin puree, eggs, maple syrup, coconut sugar, coconut milk, vanilla extract, cinnamon, ginger, nutmeg, cloves, and sea salt to a large mixing bowl. Whisk until the pumpkin pie filling is completely smooth and creamy.
3. Pour the filling into the crust
Pour the pumpkin filling into the prepared gluten-free crust and smooth the top if needed. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for another 40–50 minutes. About 30 minutes into baking, loosely cover the edges of the crust with aluminum foil to prevent them from browning too quickly.
The pie is done when the edges and center are set but the center still has a slight jiggle. A toothpick inserted near the center should come out mostly clean.
4. Make the pie crust cookies for decorating
Roll out the leftover gluten-free pie dough to about ⅛-inch thick and use small leaf-shaped cookie cutters to cut out the shapes. Place the leaves on a parchment-lined baking sheet, lightly brush with a wash of 1 egg mixed with 1 tsp of water, sprinkle with sugar and cinnamon and bake at 350°F for 10–15 minutes, or until lightly golden.
Allow to cool completely before arranging on top of the pumpkin pie.
5. Allow the pie to set, then decorate
Allow the pumpkin pie to cool and set for at least 2 hours before slicing. Once the pie is completely set, arrange the baked pie crust leaves on top of the pie for decoration.
Why You’ll Love This Gluten Free Pumpkin Pie
This gluten free pumpkin pie recipe from scratch has all the things I love about classic pumpkin pie but is made with simple, wholesome ingredients.
Instead of white sugar or brown sugar, the filling is naturally sweetened with maple syrup and coconut sugar. Full-fat coconut milk replaces the evaporated milk traditionally used in pumpkin pie, giving you a wonderfully rich and creamy filling without dairy or refined sugar.
Pair it with a homemade buttery, flaky gluten-free crust and you have a gluten free dairy free pumpkin pie that’s perfect for sharing around the Thanksgiving table.
Ingredients You’ll Need
Pumpkin Puree
You’ll need one 15-ounce can of canned pumpkin puree. Make sure you’re buying pure pumpkin rather than canned pumpkin pie filling, which already contains sweeteners and spices.
You can also use homemade pumpkin puree, but because homemade puree can contain more moisture, the finished texture may vary slightly.
Eggs
Two eggs help the pumpkin custard set and create the classic texture of a traditional pumpkin pie. I like to let the eggs come closer to room temperature before mixing the filling.
Maple Syrup + Coconut Sugar
Instead of refined white sugar, this recipe uses 1/4 cup maple syrup and 1/4 cup coconut sugar.
Maple syrup adds moisture and a subtle maple flavor, while coconut sugar provides a slightly caramel-like sweetness. Together, they create just the right amount of sweetness without overpowering the pumpkin and warm spices.
Full-Fat Coconut Milk
Full-fat canned coconut milk is my favorite alternative to the evaporated milk or whole milk found in many pumpkin pie recipes.
It creates a rich, creamy pumpkin filling while keeping the recipe dairy free. Be sure to use full-fat canned coconut milk rather than the thinner coconut milk beverage sold in cartons.
Warm Spices
Cinnamon, ginger, nutmeg, and cloves give this pie its classic fall flavor. You can substitute pumpkin pie spice in a pinch, but I prefer using the individual spices so I can control the flavor.
The Best Gluten Free Pumpkin Pie Crust
A good gluten free pumpkin pie crust makes all the difference in this recipe. I recommend pairing the filling with my homemade gluten-free pie crust recipe for a flaky crust that tastes as close as possible to a traditional pie crust.
If you’re making your own gluten-free crust, keep in mind that different gluten-free flour blends can behave differently. For consistent gluten-free baking, I recommend a quality 1-to-1 gluten-free flour blend that contains xanthan gum.
Depending on your pie crust recipe, you can make the dough with cold butter for a classic buttery crust or use vegan butter for a completely dairy-free version. Pie dough can typically be prepared by hand with a pastry cutter or quickly in a food processor.
You can also use a store-bought crust if you’re short on time. If you’re preparing the pie for someone with celiac disease, make sure all ingredients are certified gluten free and take care to avoid cross-contact.
How To Make The Leaf Pie Crust Cut Outs
These simple pie crust cookies are such a fun way to dress up your pumpkin pie, especially for Thanksgiving! I like to use leftover gluten-free pie dough to cut out small leaf shapes, then bake them separately until lightly golden and arrange them on top of the pie after baking. You can use any small cookie cutters you like to create an easy, beautiful pie crust decoration. I use and love these ones!
Ingredients:
- Leftover gluten-free pie dough
- 1 egg, for egg wash
- 1 teaspoon water
- Cinnamon
- Coconut sugar
The full recipe can be found on my gluten free pie crust blog post, here!
Tips for the Best Gluten Free Pumpkin Pie
Don’t overbake the filling. The edges should look set while the center of the pie still has a slight jiggle. The filling will continue to set as it cools.
Use full-fat coconut milk. Light coconut milk won’t give you the same rich, creamy texture. Coconut cream is much thicker, so I don’t recommend substituting it at a 1:1 ratio.
Protect the crust edges. If your crust begins browning before the filling is finished baking, gently cover the edges with aluminum foil.
Let the pie cool completely. This is especially important if it’s your first pie. Pumpkin pie needs time to set after it comes out of the oven. Cutting into it too early can result in a softer filling.
How to Store This Gluten Free Pumpkin Pie
Allow the pie to cool completely before storing it. Cover the pie plate with plastic wrap or transfer individual slices to an airtight container and refrigerate.
You can serve it chilled or let individual slices sit briefly at room temperature before serving. Add a dollop of whipped cream or your favorite dairy-free whipped topping to finish it off.
Frequently Asked Questions
Can I Make This Pumpkin Pie Dairy Free?
Yes! The pumpkin pie filling is already dairy free because it uses full-fat coconut milk instead of evaporated milk.
To make a completely gluten free dairy free pumpkin pie, pair the filling with any dairy free pie crust. My recommendation is to pair it with my gluten free pie crust and instead of butter you can use vegan butter or another dairy-free fat.
Can I Use Homemade Pumpkin Puree?
Yes. You can substitute homemade pumpkin puree for canned pumpkin puree.
Keep in mind that homemade pumpkin puree can have a higher water content than canned pumpkin. If your puree seems watery, strain off some of the excess moisture before using it so your filling sets properly.
Can I Use Pumpkin Pie Spice?
Yes. Pumpkin pie spice can be used instead of the individual cinnamon, ginger, nutmeg, and cloves. I prefer measuring the spices separately because it gives you more control over the flavor, but either option works. But you can replace the spices in my recipe with 2 tsps of pumpkin pie spice.
Can I Make This Gluten Free Pumpkin Pie Ahead of Time?
Absolutely. In fact, this is one of my favorite desserts to make ahead for Thanksgiving dinner.
Prepare and bake the pie the day before, allow it to cool completely, and then cover and refrigerate it overnight. By the next day, the filling will be completely set and ready to slice.
Is Pumpkin Pie Healthy?
Pumpkin itself is a nutrient-dense food and is naturally rich in beta-carotene, which the body can convert into vitamin A.
While pumpkin pie is still a dessert, this healthy pumpkin pie recipe is made with simple ingredients and uses maple syrup and coconut sugar instead of refined white sugar. Coconut milk also creates the creamy texture of a classic pie without dairy. It’s a more wholesome spin on a classic recipe while still tasting like the pumpkin pie you expect on Thanksgiving.
Final Thoughts
This gluten-free pumpkin pie recipe proves you don’t have to give up the classic desserts you love just because you’re eating gluten free.
With a flaky gluten-free crust and a creamy filling made with pumpkin, coconut milk, maple syrup, coconut sugar, and warm spices, it’s a simple twist on traditional pumpkin pie that the whole family can enjoy.
More Reader Favorite Fall Dessert Recipes
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. Your reviews help support this blog and make it possible for me to continue to create the recipes you know and love.
Gluten Free Pumpkin Pie (With Dairy Free Option)
Ingredients
- 1 15 oz can pumpkin puree
- 2 eggs
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 1 cup full fat coconut milk canned
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp sea salt
- 1 9" homemade gluten free pie crust
Instructions
- Prepare your gluten-free pie dough and place it into a 9-inch pie plate or pie pan. Refer to the link to my recipe in the blog post. Once it is in the pan, crimp the crust edges and place the prepared crust in the refrigerator while you make the filling.
- Preheat the oven to 425F. Then add the canned pumpkin puree, eggs, maple syrup, coconut sugar, coconut milk, vanilla extract, cinnamon, ginger, nutmeg, cloves, and sea salt to a large mixing bowl. Whisk until the pumpkin pie filling is completely smooth and creamy.
- Pour the pumpkin filling into the prepared gluten-free crust and smooth the top if needed. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for another 40–50 minutes. About 30 minutes into baking, loosely cover the edges of the crust with aluminum foil to prevent them from browning too quickly. The pie is done when the edges and center are set but the center still has a slight jiggle. A toothpick inserted near the center should come out mostly clean.
- Roll out the leftover gluten-free pie dough to about ⅛-inch thick and use small leaf-shaped cookie cutters to cut out the shapes. Place the leaves on a parchment-lined baking sheet, lightly brush with a wash of 1 egg mixed with 1 tsp of water, sprinkle with sugar and cinnamon and bake at 350°F for 10–15 minutes, or until lightly golden. Allow to cool completely before arranging on top of the pumpkin pie.
- Allow the pumpkin pie to cool and set for at least 2 hours before slicing. Once the pie is completely set, arrange the baked pie crust leaves on top of the pie for decoration.
Notes
- Use full-fat coconut milk: Canned, full-fat coconut milk gives the pumpkin filling the richest, creamiest texture.
- Don’t overbake: The filling should be set around the edges with a slight jiggle in the center when you remove it from the oven. It will continue to set as it cools.
- Protect the crust: Loosely cover the crust edges with aluminum foil about 30 minutes into baking to prevent them from getting too brown.
- Let it set: Allow the pie to cool and set for at least 2 hours before slicing for the best texture and clean slices.
- Make the leaves separately: Bake the pie crust leaf cutouts separately and arrange them on top once the pie has cooled and set.
- Make ahead: This pie is perfect for making a day ahead. Cover and refrigerate once completely cooled, then add the decorative leaves before serving.
