Dairy Free Pumpkin Pie Crumble (Gluten Free & Healthy)
If you’re looking for a dairy free pumpkin pie that’s every bit as comforting and indulgent as the traditional pumpkin pie recipe, this Gluten Free Pumpkin Pie Crumble is for what you’ve been looking for! With it’s silky, spiced dairy-free pumpkin pie filling and buttery pecan-almond crumble topping, it is the ultimate healthy pumpkin pie for the holiday season—especially Thanksgiving dinner.
Pumpkin pie has always been my favorite holidays dessert. So when I found out I had Hashimotos and had to go gluten free several years ago, traditional pumpkin pie was one of the hardest things for me to give up. Until I had the idea to create this pumpkin crumble recipe. I wanted a pie that felt festive but lighter, made from wholesome, real-food ingredients. This pumpkin crumble pie became my new favorite—it’s the perfect balance of creamy, cozy, and crunchy. If you love trying new recipes that bring comfort and nourishment to your table, this one’s a keeper.
Why You’ll Love This Dairy-Free Pumpkin Pie Recipe
- 100% gluten-free, dairy-free, and refined-sugar-free
- Made with simple, nutrient-dense ingredients that taste indulgent
- Easier to make than a traditional pie crust (hello, crumble topping!)
- Perfect for make-ahead—tastes even better the next day
- A great recipe to wow your guests at your next Thanksgiving dinner
Ingredients
For the Dairy-Free Pumpkin Pie Filling
- 1 (15 oz) can pumpkin (or homemade pumpkin puree)
- 3 large eggs, room temperature
- ¼ cup maple syrup
- ¼ cup coconut sugar (or cane sugar, if preferred)
- 1 (13.5 oz) can full-fat coconut milk (or you can use butter if not dairy free)
- ⅛ cup tapioca flour (or corn starch)
- 1 teaspoon vanilla extract
- 1½ teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
For the Pumpkin Crumble Topping
- ¼ cup coconut oil, solid (or vegan butter or butter if not dairy free)
- 4 tablespoons coconut sugar (or brown sugar)
- ⅓ cup blanched almond flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup chopped pecans
How to Make This Pumpkin Crumble Pie
Step 1: Prepare the Crumble
In a large mixing bowl, combine the solid coconut oil, coconut sugar, almond flour, cinnamon, and salt. Use a fork or pastry blender to mix until a crumbly texture forms. Stir in the pecans and refrigerate while preparing the filling.
Step 2: Make the Pumpkin Filling
Preheat your oven to 350 degrees F and lightly grease a 9-inch pie plate or pie pan with coconut oil.
In a large bowl, whisk together the pumpkin, coconut milk, maple syrup, coconut sugar, tapioca flour, vanilla extract, spices, and salt until smooth. Then whisk in the eggs, one at a time, until just incorporated—don’t overmix!
Pour the filling into the prepared pie dish and smooth the top.
Step 3: Bake
Place the pie on a baking sheet lined with parchment paper and bake in the preheated oven for 30 minutes.
Remove from the oven, sprinkle the chilled crumble evenly on top, and bake for another 25–30 minutes, until the center is set and a toothpick comes out mostly clean. Cover loosely with aluminum foil if the crumble begins to brown too much.
Step 4: Cool and Serve
Let the pie cool on a wire rack for at least 2 hours. Serve at room temperature or slightly warm. Cover leftovers with plastic wrap and refrigerate for up to 4 days. The flavor deepens beautifully the next day!
Health Benefits of the Ingredients
One of my favorite things about this gluten free pumpkin crumble is how nutrient-dense it is. Every ingredient adds something nourishing, so you can feel good about every bite.
Coconut Oil
Unlike refined vegetable oils, coconut oil contains medium-chain triglycerides (MCTs), a type of healthy fat that supports energy, metabolism, and brain function. It’s also naturally anti-inflammatory and a great replacement for butter in dairy-free baking.
Coconut Sugar & Maple Syrup
Both coconut sugar and maple syrup are less refined than white or brown sugar and contain trace minerals like zinc, iron, and potassium. They also have a lower glycemic index, meaning they help prevent sharp blood sugar spikes—making this a more balanced, healthy pumpkin pie.
Coconut Milk
Rich and creamy, full-fat coconut milk replaces heavy cream or dairy milk in a dairy-free pumpkin pie filling. It’s full of healthy fats that promote satiety and absorption of fat-soluble vitamins (A, D, E, and K). It’s also easier to digest for those sensitive to dairy.
Almond Flour
Using almond flour instead of refined white flour keeps this dessert grain-free and gluten-free. Almond flour is high in vitamin E, magnesium, and healthy fats, and it helps regulate blood sugar levels—an excellent choice for a healthy pumpkin pie.
Pecans
Pecans are loaded with antioxidants, fiber, and heart-healthy fats. They give the crumble a satisfying crunch while adding essential minerals like manganese and copper.
Cinnamon & Ginger
These warming spices don’t just enhance the flavor—they have powerful anti-inflammatory and immune-supporting properties. Cinnamon helps balance blood sugar, while ginger supports digestion and reduces inflammation.
Tips for Success
- For a vegan pumpkin pie, use flax eggs and vegan butter instead of coconut oil.
- Don’t overmix the filling—this ensures a smooth, custard-like texture.
- Make it ahead: This pie holds up beautifully overnight in the fridge.
- Want a richer flavor? Try using coconut cream instead of milk for the filling.
Storage
Cover leftover. Store in the refrigerator for up to 4 days or freeze for up to one month. Reheat slices in a 350°F oven temperature for about 10 minutes for that fresh-baked texture.
Final Thoughts
This dairy free pumpkin pie is the perfect healthy pumpkin dessert for the holidays—simple to make, rich in flavor, and packed with nourishing ingredients. It’s a great way to impress your family and friends while keeping your dessert table wholesome and delicious.
Whether it’s your first pie or a new twist on your original recipe, this pumpkin crumble pie is sure to become a new seasonal favorite!
More Reader Favorite Gluten Free Fall Recipe
Dairy Free Pumpkin Pie Crumble
Ingredients
- 1 15 oz can of organic pumpkin
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 1/8 cup tapioca flour
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
Crumble Mixture
- 1/4 cup coconut oil solid
- 4 tbsp coconut sugar
- 1/3 cup blanched almond flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup pecans chopped into small pieces
Instructions
- First make the crumble mixture. In a large mixing bowl, combine the solid coconut oil, coconut sugar, almond flour, cinnamon, and salt. Use a fork or pastry blender to mix until a crumbly texture forms. Stir in the pecans and refrigerate while preparing the filling.1/4 cup coconut oil, 4 tbsp coconut sugar, 1/3 cup blanched almond flour, 1 tsp cinnamon, 1/4 tsp salt, 3/4 cup pecans
- Preheat your oven to 350 degrees F and lightly grease a 9-inch pie plate or pie pan with coconut oil or butter if not dairy free.
- In a large bowl, whisk together the pumpkin, coconut milk, maple syrup, coconut sugar, tapioca flour, vanilla extract, spices, and salt until smooth. Then whisk in the eggs, one at a time, until just incorporated—don’t overmix!1 15 oz can of organic pumpkin, 1/4 cup pure maple syrup, 1/4 cup coconut sugar, 1/8 cup tapioca flour, 1 tsp vanilla extract, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp pumpkin pie spice, 1/4 tsp salt
- Pour the filling into the prepared pie dish and smooth the top
- Bake in the preheated oven for 30 minutes. Then remove from the oven, sprinkle the chilled crumble evenly on top, and bake for another 25–30 minutes, until the center is set and a toothpick comes out mostly clean. Cover loosely with aluminum foil if the crumble begins to brown too much.
- Let the pie cool for at least 2 hours. Serve at room temperature or slightly warm. Cover leftovers with plastic wrap and refrigerate for up to 4 days. The flavor deepens beautifully the next day!
Try This Pumpkin Crumble Recipe!
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