Meaningful Eats

Gluten-Free Pumpkin Pie {Dairy-Free}

Classic pumpkin pie made gluten and dairy-free! 
Course Dessert
Cuisine American
Keyword dairy-free pumpkin pie, gluten-free pumpkin pie, pumpkin pie recipe, pumpkin recipe, thanksgiving dessert
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Author Erin Collins


  • 2/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 15 oz 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 partsĀ  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.


Calories: 283kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 270mg | Potassium: 235mg | Fiber: 3g | Sugar: 19g | Vitamin A: 8885IU | Vitamin C: 3.2mg | Calcium: 33mg | Iron: 2.1mg