Gluten-Free Pumpkin Pie {Dairy-Free}

  • Author: Erin Collins
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 9-inch pie


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


  1. Preheat the oven to 425 F.
  2. In a medium bowl, whisk together all the ingredients for the filling until smooth and fully combined.
  3. 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.
  4. 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