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 five 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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gluten free pumpkin pie topped with pie crust leaf cut outs, sitting on a counter next to a cloth napkin and a knife.

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.

gluten free pie crust in a pie dish with the edges crimped

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.

ingredients for pumpkin pie filling in a glass bowl

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.

unbaked pumpkin pie sitting on a counter

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.

pie crust leaf cutouts sitting on parchment paper

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.

gluten free pumpkin pie topped with leaf pie crust cutouts

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!

leaf shape pie crust cookies on parchment paper sitting on a baking dish

Ingredients:

Leftover gluten-free pie dough
1 egg, for egg wash
1 teaspoon water
Cinnamon
Coconut sugar

The recipe can be found on my gluten free pie crust blog post, here!

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.

gluten free pumpkin pie in a white pie pan, sitting on a counter

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.

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.