Enjoy this classic pumpkin pie recipe made gluten-free and dairy-free! This easy to make gluten-free pumpkin pie is perfect for fall baking, Thanksgiving, and Christmas. It can also be made crustless.
Tips for Making Gluten-Free & Dairy-Free Pumpkin Pie:
- For the crust use my easy to make gluten-free pie crust recipe that is my family’s absolute favorite. It does take some time for chilling 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. Simply mix up the pumpkin pie filling and 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 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.
- 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 lowest oven racks. This will help the crust to bake properly.
- For more than one pie you can click on the upper right corner of the recipe 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 1/2-inch in diameter.
More Gluten-Free Desserts You’ll Love:
Gluten-Free Peach Pie
Easy Gluten-Free Peach Cobbler
Gluten-Free Pear Pie with Streusel Topping
Gluten-Free Texas Sheet Cake
Gluten-Free Soft Molasses Cookies
For a sugar-free version see my Sugar-Free Pumpkin Pie.
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PinDescription
Easy to make gluten-free pumpkin pie perfect for fall baking. Can also be made crustless.
Ingredients
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
2 eggs
1 – 15 oz can 100% pure pumpkin
1 1/2 cup canned coconut milk (a little less than a 13.5 oz can)
Instructions
Have gluten-free pie crust prepared and chilled.
Preheat oven to 425°. Place oven rack to 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 and whisk until thoroughly combined.
Pour pie mixture into prepared pie crust. If using a shallow pie pan all of the pie mixture may not fit. Discard unused amount.
Carefully place pie on in oven. Since the pie mixture is liquid move slowly so not to spill.
Bake pie for 15 minutes at 425 and then reduce oven temperature to 350 and continue baking for 50-55 minutes.
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 Making Gluten-Free & Dairy-Free Pumpkin Pie:
- For the crust use my easy to make gluten-free pie crust recipe that is my family’s absolute favorite. It does take some time for chilling 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. 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.
- 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 lowest oven racks. This will help the crust to bake properly.
Keywords: pumpkin pie, gluten-free pumpkin pie, dairy-free pumpkin pie, gluten-free pie, gluten-free desserts
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