Gluten-Free Pumpkin Pie! An easy, crowd-pleasing holiday favorite made gluten and dairy-free. Thanksgiving isn’t complete without it!
It wouldn’t be Thanksgiving without classic, custardy pumpkin pie! Pumpkin pie is my favorite of all the holiday pies.
That is saying a lot considering how much I love this Gluten-Free Chocolate Pudding Pretzel Pie!
How to Make Gluten-Free Pumpkin Pie
Let’s talk about gluten-free pie crust for a minute. Truth be told gluten-free pie crust is something I struggle with! I’ve tried many recipes and mixes that are hard to roll out and sub-par in taste. Gluten-free pie crust can be tricky!
This year I’m thrilled Trader Joe’s has started carrying pre-made frozen gluten-free pie crust. I tried it with this pumpkin pie filling last week and was pleasantly surprised. It is better than other frozen gluten-free crusts I’ve tried.
Overall the PROs for Frozen Trader Joe’s Gluten-Free Pie Crust are that it is SO easy and pretty good in taste. The cons are it is not the crispiest on the bottom or the flakiest in general.
Best Gluten-Free Pie Crust Mixes
I’ve tried a lot of gluten-free pie crust mixes over the years. These are my favorite mix options:
I’ve also found rolling out pie crust using a 14-Inch No-Mess Pie Crust Bag is SO helpful! They are cheap and help so much with transferring gluten-free crust into the pie plate.
I learned about these pie crust bags from my friend Megan at Allergy-Free Alaska. Check out her delicious dairy-free crust recipe – it is also a great GF pie crust option!
If you’re really wanting to make a gluten-free pie crust from scratch my favorite recipe is in the How Can It Be Gluten-Free Cookbook. That crust can take some practice to get just right – but has amazing flavor and texture if you do.
Once you have a good unbaked gluten-free crust ready to go you can easily make this pumpkin pie. Growing up, my Mom always made the pumpkin pie recipe from the back of the Libby’s can. Simple as it may be, I absolutely love that recipe!
I’ve found that switching out the evaporated milk for coconut milk is a great way to make this pie dairy-free. I like to use full-fat canned coconut milk to get the right texture. All the spices and pumpkin cover up any coconut flavor so nobody will guess it’s dairy-free!
More Gluten-Free Pumpkin Desserts:
Gingersnap Pumpkin Pie from Salted Plains
Classic pumpkin pie made gluten and dairy-free!
- 2/3 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 15oz can of pumpkin
- 2 eggs
- 1 cup full-fat canned coconut milk (or evaporated milk)
- 1 recipe gluten-free pie crust of choice, unbaked
- Preheat the oven to 425 F.
- In a medium bowl, whisk together all the ingredients for the filling until smooth and fully combined.
- Pour filling into the unbaked pie shell – pouring any extra filling into ramekins if needed. Bake for 15 minutes. Place a pie shield or tin foil over the top edges of the pie if desired. Reduce the heat to 350 F and bake for another 40-50 minutes until the custard is set.
- Cool on a wire rack for 2 hours. Refrigerate for longer storage. Enjoy!
If your canned coconut milk has the fat as a solid on the top, scoop the solid/pour the solid and liquid parts into a glass measuring cup. Heat slightly in the microwave (about 30 seconds) so the solid part becomes liquid, whisk to combine. Then you can measure out the 1 cup of coconut milk needed for this recipe accurately.
- Serving Size: 1 9-inch pie