Pumpkin pie is such a classic fall pie, but it’s good all year round and is perfect for breakfast, too! This gluten-free pumpkin pie recipe tastes delicious. The filling is so easy to put together and then bake in my gluten-free pie crust. Can also be baked in a pie pan without a crust. It’s gluten-free and dairy-free, but you’ll not miss them one bit.
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Tips for Making Gluten-Free Pumpkin Pie (Dairy-Free):
- For the crust, use my easy-to-make gluten-free pie crust recipe, which is my family’s absolute favorite. It does take some time to chill the buttery spread and then the crust, but the actual mixing time and rolling out the crust doesn’t take long.
- This can also be made crustless. Maybe you don’t want to make a crust, no problem. Mix up the pumpkin pie filling, pour it into a pie plate, and bake according to the baking directions.
- For best results, use canned coconut milk. Most people cannot taste the coconut milk in this pie, but if you or someone you are serving it to is sensitive to the taste or are allergic to coconut milk, then you can replace it with almond or cashew milk. The almond or cashew milk does not set up quite as thick as the coconut milk but will still work. This recipe calls for 1 1/2 cups of milk, so that you will need just a little less than one 13.66 oz can of coconut milk.
- **Whisk the canned coconut milk before adding it to the pie. It more than likely will have separated in the can with a thick creamy part on top and a watery part on the bottom. Whisking the two parts together will give you a creamy texture. **
Tips for Baking Your Pie:
- The size of your pie pan can make a difference in how much pie mix you pour in. The deeper pie pans will hold the entire pumpkin pie mix, but if you use a shallower pie pan, you may not be able to use all of the filling mixture. There may be just a little that you can discard so you don’t overfill it. In the picture below, you can see the common sizes of pie pans. I always use a glass pie pan.
- Bake your pie on the lowest or next to the lowest oven racks. This will help the crust to bake properly and crispy.
- If you are making more than one pie, you can click on the upper right corner of the recipe card below to increase the recipe amounts.
You can see the difference in the depths of common pie pans that you can purchase or may already have. These glass pie pans are 9 ½-inch in diameter.
Directions For Making Gluten-Free Pumpkin Pie:
- First, make the crust with my homemade pie crust and chill it.
- Preheat oven to 425°. Place oven rack to the lowest shelf or next to lowest.
- In a small bowl whisk together sugar, salt, cinnamon, ginger, and cloves. Set aside.
- In a large bowl, whisk the eggs together and then add in the pumpkin and the sugar mixture. Mix well.
- Add in coconut milk (already whisked**) and then whisk until thoroughly combined.
- Pour pie mixture into the prepared pie crust. If using a shallow pie pan all of the pie mixture may not fit. Discard any unused amount, if any it will be a small amount.
- Carefully place pie in the oven. Since the pie mixture is liquid move slowly so as not to spill.
- Bake the pie for 15 minutes at 425 and then reduce oven temperature to 350 and continue baking for 50-55 minutes.
- If you see the crust getting too brown in a certain area go ahead and carefully turn it in the oven so it will bake more evenly. Most ovens will have a hot spot that cooks a little hotter.
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Gluten-Free Pumpkin Pie (Dairy-Free)
- Yield: 8 servings 1x
- Category: Desserts
- Method: Oven
- Diet: Gluten Free
Description
Easy to make gluten-free pumpkin pie perfect for fall baking. Can also be made crustless.
Ingredients
Scale
- 1 gluten-free pie crust
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 2 eggs
- 1 – 15 oz can 100% pure pumpkin
- 1 ½ cups canned coconut milk (a little less than a 13.5 oz can) (whisk this before adding to the pie)
Instructions
- Have the gluten-free pie crust prepared and chilled.
- Preheat oven to 425°. Place the oven rack on the lowest shelf or next to the lowest.
- In a small bowl, whisk together sugar, salt, cinnamon, ginger, and cloves. Set aside.
- In a large bowl, whisk the eggs together and then add in the pumpkin and the sugar mixture. Mix well.
- Add in coconut milk and whisk until thoroughly combined.
- Pour the pie mixture into the prepared pie crust. If using a shallow pie pan, all of the pie mixture may not fit. Discard the unused amount; it will be a small amount, if any.
- Carefully place the pie in the oven; since the pie mixture is liquid, move slowly so as not to spill it.
- Bake the pie for 15 minutes at 425° and then reduce oven temperature to 350° and continue baking for 50-55 minutes. If you notice an area of the crust that is browning faster than the rest, you can carefully rotate it so that it will brown more evenly. Some ovens have a hot spot that will create extra browning in a certain area.
- Remove from oven and cool on a wire rack for at least 2 hours before cutting and serving.
- Store leftover pie in the refrigerator.
Notes
Tips:
- For the crust, use my easy-to-make gluten-free pie crust recipe, which is my family’s absolute favorite. It does take some time to chill the buttery spread and then the crust, but the actual mixing time and rolling out the crust doesn’t take long.
- This can also be made crustless. If you don’t want to make a crust, no problem. Simply mix up the pumpkin pie filling and pour it into two pie plates and bake according to the baking directions.
- For best results use canned coconut milk. Most people cannot taste the coconut milk in this pie but if you or someone you are serving it to is sensitive to the taste or are allergic to coconut milk then you can replace it with cashew milk. The cashew milk does not set up quite as thick as the coconut milk but will still work. This recipe calls for 1 1/2 cups milk so you will need just a little less than one 13.66 oz can of coconut milk. **Whisk the canned coconut milk before adding to the pie. It more than likely will have separated in the can with a thick creamy part on top and a watery part on the bottom. Whisking the two parts together will give you a creamy texture. **
- The size of your pie pan can make a difference in how much pie mix you pour in. The deeper pie pans will hold the entire pumpkin pie mix but if you use shallow pie pan you won’t want to use the complete pie mix. There may be a little leftover that you can discard. You can see in the picture below the common sizes of pie pans.
- Bake your pie on the lowest or next to the lowest oven rack. This will help the crust to bake properly and crispy.
Erica
Making this for the second time in 3 weeks. It’s so good! I’ve been eating it for breakfast. 😅
MamaShire
That’s wonderful! I love pie for breakfast! 🙂
Kathy T
Can you taste the coconut in this recipe? I made ice cream and subbed a can of coconut for the heavy cream. My family all complained. (I loved it … more for me!!). My son is the GF/DF one so wanting him to love it. Thank you for the recipe!
MamaShire
All the other flavors overpower the coconut flavor in this recipe. For other recipes, it seems as long as there are a lot of other flavors and spices the flavor of the coconut milk tends to disappear.
Sheri
Made this for my family get together and they loved it. No leftovers.
Charity
When determining if it’s done, does the knife need to come out clean?
MamaShire
Yes, you can check the center to see if it’s done by inserting a knife in the center. If it comes out clean it’s done. It will leave a cut mark in your pie so if the appearance of that bothers you, you can pass on it.
Nora
Can I use fresh pumpkin? I guess I would need to reduce the amount of milk, has anyone tried that?
Thank you
MamaShire
I haven’t tried it with fresh pumpkin. Anyone else try it? I did find this. https://www.budget101.com/recipes/4818-how-to-substitute-fresh-pumpkin-for-canned/
MARION
CAN FLAX SEED BE USED IN PLACE OF EGGS?
MamaShire
I haven’t personally tried it with flaxseed meal but it could work. The ratio to make a flax egg substitute is to take 1 tablespoon ground flaxseed and mix with 3 tablespoons water and let sit for ten minutes. So for this recipe double those amounts. I loved to hear how it turns out if you decide to try it.
Nancy
I made this pumpkin pie with gluten-free crust the past couple years. My husband is dairy free and I’m gluten-free. The first year I made 1 DF, GF pie and then made 2 regular pumpkin pies for the family. Everyone reluctantly tasted my GF, DF pie and ended up liking it so much, it’s now a request even though they don’t have to eat DF, GF! Huge hit and I make 3 every year now! Simple recipe, easy to do, and fun too. Thank you!
MamaShire
That’s wonderful! I love when that happens!
Dana
My daughter is allergic to coconut among many other things, do you think oat milk would work as a substitute?
MamaShire
I haven’t’ made it with oat milk but you could try that or almond milk. Let me know how it turns out if you do.
Rebecca Wilson
Have you ever made it with honey instead of sugar? I’m trying it right now.
MamaShire
I haven’t. Let me know how it turns out.
Linda
My new favorite pumpkin pie recipe! So silky delicious.
MamaShire
Yay! That’s wonderful!
Cassidy
can this (as your GF/DF crust) be made the day before and still taste fresh?
MamaShire
I would suggest once you have the crust in the pie pan and the edges shaped that you cover it completely with plastic wrap. Then you can add the pie filling right before baking.
Rachel Timosh
The conversion is incorrect in the recipe. If one pie uses one 15 oz can of pumpkin, then wouldn’t 2 pies use two 15 oz cans not two 30 oz cans?
MamaShire
Sadly, I can’t control the conversions tables. Hopefully, it makes sense as you make it.
Diana
It was amazing! I couldn’t tell it was dairy-free. I will definitely be making this again!
MamaShire
I’m so glad you enjoyed it!
Lynn Barnard
This filling is even better than the regular dairy filling!!! I used my tried and true gluten full crust recipe but used measure for measure gluten free flour….next time I’d add a touch of sugar to the crust and absolutely chill it before rolling out.
Thank you for a delicious dairy free/ gluten free pumpkin pie filling recipe!!! The best!!!!
Mo
It was SO good. My whole family devoured this pie, it was so good you could eat it with out whipped cream (dairy free) and you couldn’t even tell it was dairy free. I did use a premade gluten free pie crust from Trader Joe’s and it did take longer to cook.
MamaShire
That’s wonderful!
Alisha
Would I be able to swap coconut sugar with the same measurements?
MamaShire
I haven’t tried it with coconut sugar but I would say try it and see. It should work. Let me know how it turns out.
Drei
Made this yesterday to no avail using flax seed instead of eggs. It never set up, it was liquid the entire time and it just bubbled in the oven to almost burnt in color. Trashed it. Tried another one today using flax seed and arrowroot. I also used only 1/2 cup of oat milk and it was much better overall but still came out very dark. I made it for a friend whose had severe dental work and cannot chew. She’s also GF, DF and cane sugar free. Instead of baking this in the pie crust, I baked the crust separately and crumbled it on top of the pie (so initially, you can’t see the very dark pie) in effort to let it melt in her mouth. Success!
I would try this recipe again but use only arrowroot or agar-agar should I need to make it DF. Does anyone have any other ideas for a DF and corn free binder for this recipe?
Lauren Pike
Do you need to par bake this gluten free crust?
MamaShire
No, you don’t need to.
Brittney
Can you use bob mills egg replacement for this recipe?
MamaShire
I haven’t tried it personally but I think it should work.
Rachel
Can this be made with egg substitute? Has anyone tried it?
MamaShire
I haven’t tried it but since there are only two eggs in the recipe it might work. I’ve read that you shouldn’t try to replace the eggs is there are more than two. If you make it, I’d love to hear how it turned out.
Christine C
Hello, This recipe is exactly what I was looking for and looking forward to trying it. Do you know if it can be baked and frozen so it’s one less thing to do on Christmas eve? Thanks
MamaShire
I haven’t frozen my pumpkin pies before but I think it should work. Make sure it cools completely and then freeze. Once frozen cover it tightly with plastic wrap and then foil. To thaw: Place it in the refrigerator overnight to thaw. You can reheat it in the oven at 325° lightly covered with foil for 30 minutes or so to warm or serve it cold.