This is the BEST Gluten-Free and Dairy-Free Pumpkin Pie recipe ever! Sweetened with honey and maple syrup, no refined sugar or dairy! This pumpkin pie has just the right amount of sweetness and spice, perfect for the holidays!
Pumpkin Pie has always been one of my favorite pies growing up, and every Thanksgiving I look forward to making this recipe. In fact, one could argue that it’s not quite Thanksgiving without it. This gluten-free and dairy-free version is made without any refined sugar or evaporated milk!
This pie has the perfect amount of spice and sweetness, finished with a dollop of homemade whipped cream, and you’re in for the perfect holiday dessert this Fall season.
THE BEST GLUTEN-FREE PUMPKIN PIE
You don’t want just a good pumpkin pie, you want the BEST pumpkin pie. What makes this the best? The flavor is spot on! Creamy pumpkin pie filling with the right amount of cinnamon pumpkin spice, paired with a buttery flaky crust.
- No Gluten
- No Dairy
- No Refined Sugar
- Perfect Amount of Sweetness and Spice
- Quick To Make
- Paleo Option
GLUTEN-FREE PUMPKIN FILLING
This gluten-free version is made without any dairy or refined sugar. It has a rich pumpkin pie flavor which is perfect for the holiday season.
- Pumpkin: Make sure to look for pure pumpkin, not pumpkin pie mix! Both cans can easily be confused. You could also use homemade pumpkin puree. My favorite brand to use is Farmers Market Orangic Pumpkin, which has the best pumpkin flavor.
- Eggs: To help thicken the pie.
- Honey: To help sweeten the pie.
- Maple Syrup: To help sweeten the pie.
- Vanilla: A high-quality vanilla such as Simple Mills Vanilla Extract pairs well with the pumpkin.
- Coconut Milk: In this recipe, I use full-fat coconut milk for a creamy custard texture. A traditional pumpkin pie recipe calls for evaporated milk, but full fat coconut milk is a much healthier alternative.
- Pumpkin Pie Spice: Yes, there is an entire tablespoon of pumpkin pie spice in this recipe.
- Cinnamon: An extra teaspoon of ground cinnamon help bring out the best flavor.
- Salt: Brings out the sweetness
GLUTEN-FREE CRUST
There’s nothing better than a homemade pie crust. This easy-to-make gluten-free pie crust recipe takes about an hour to make, with both a dairy-free and refined sugar-free option. Looking for a paleo option? Check out this almond flour crust.
- Gluten-Free Flour: We love using Bob’s Red Mill gluten-free 1:1 baking flour. It provides the best texture for most gluten-free baked goods.
- Butter: You can use vegan butter baking sticks, unsalted butter, or ghee. I have not tried this recipe with coconut oil.
- Sugar: You can omit for a refined sugar-free option or use coconut sugar.
- Egg: The egg will help bind the flour.
- Salt: This will help to bring out the flavor in the crust.
HOW TO MAKE GLUTEN-FREE PIE CRUST
This pie crust recipe from start to finish takes less than 2 hours!
- Cut the butter into small chunks, then place the butter on a small plate in the freezer for 30 minutes. After 30 minutes remove the butter from the freezer and add it to your food processor with flour and salt.
- Pulse the cold butter, flour, and salt until crumbly. If you do not have a food processor, you can use a pastry cutter or fork.
- Add the optional sugar and egg. Blend on high for around 20 seconds. The dough should hold together in the shape of a ball. If the dough is still too crumbly add 1-2 tablespoons of cold water.
- Shape the dough into a ball and flatten. Wrap the disk in plastic wrap and refrigerate for at least 1 hour.
- After 1 hour remove the dough from the refrigerator. Sprinkle about 1/4 cup of flour on some parchment paper and with a rolling pin, proceed to roll the dough to about ¼ inch thick.
- Grease a 9-inch pie dish, then carefully push the dough down into the greased pie dish. Add the filling when ready.
HOW TO MAKE GLUTEN-FREE PUMPKIN PIE
This pumpkin pie is very easy to make using only a handful of ingredients.
- Preheat the oven to 350°F.
- In a large bowl, combine the eggs and pumpkin. Mix on medium speed for 30 seconds.
- Add the remaining ingredients: honey, maple syrup, vanilla, coconut milk, pumpkin pie spice, cinnamon, and salt.
- Continue to mix until well combined.
- Pour the filling into the pie crust.
- Bake for 50 -60 minutes, on until set.
- Turn off the oven and bring the pie to room temperature.
- Once the pie is at room temperature, place the pie in the refrigerator for 2 hours.
- Serve.
TIPS FOR THE BEST PUMPKIN PIE
- Read the recipe steps prior to baking, and make sure you have all the ingredients beforehand.
- Melt the honey and maple syrup in the microwave for 20 seconds to help soften.
- How to avoid my pie from cracking? Turn off the oven once the pie is baked and crack the door. This will allow the pie to cool to room temperature slowly, avoiding any cracks in the custard.
- Place the uncooked pie on a baking sheet to easily pull in and out of the oven.
FOR MORE TASTY DESSERT OPTIONS, CHECK OUT THE LINKS BELOW
- Gluten-Free Pecan Pie (Dairy-Free) No Corn Syrup!
- Pumpkin Bundt Cake (Gluten-Free)
- Pumpkin Spice Bread
- Sweet Potato Pie (Gluten-Free)
The BEST Gluten-Free Pumpkin Pie (Dairy-Free, No Refined Sugar!)
This is the BEST Gluten-Free and Dairy-Free Pumpkin Pie recipe ever! Sweetened with honey and maple syrup, no refined sugar or dairy! This pumpkin pie has just the right amount of sweetness and spice, perfect for the holidays!
Ingredients
Pumpkin Pie Filling
- 1 15 oz can pumpkin
- 3 large eggs
- 1/2 cup full-fat canned coconut milk
- 1/4 cup honey
- 1/4 cup maple syrup
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 tsp vanilla
- 1/8 tsp salt
Gluten-Free Crust
- 1 ¼ cup gluten-free flour Bob Mills 1 to 1 Gluten-Free Baking Flour
- 1/3 cup dairy-free butter
- 2 tablespoons sugar or coconut sugar
- 1 large egg
- 1/4 teaspoon salt
Instructions
Gluten-Free Pie Crust
- Cut the butter into small chunks, then place the butter on a small plate in the freezer for 30 minutes. After 30 minutes remove the butter from the freezer and add it to the food processor along with the flour and salt.
- Pulse the cold butter, flour, and salt until crumbly. If you do not have a food processor, you can use a pastry cutter or fork to cut the butter into the flour.
- Add the sugar and egg. Blend on high for around 20 seconds. The dough should hold together in the shape of a ball. If the dough is still too crumbly add 1-2 tablespoons of cold water.
- Shape the dough into a ball and flatten. Wrap the disk in plastic wrap and refrigerate for at least 1 hour.
- After 1 hour remove the dough from the refrigerator. Sprinkle about 1/4 cup of flour on some parchment paper and with a rolling pin, proceed to roll the dough to about ¼ inch thick.
- Grease a 9-inch pie pan. Place dough down into the greased pie dish. Set to the side for the filling.
Pie Filling
- Preheat the oven to 350°F.
- In a large mixing bowl combine the pumpkin and eggs. Mix on medium speed for 30 seconds.
- Stir in remaining ingredients: coconut milk, honey, maple syrup, vanilla, cinnamon, pumpkin pie spice, and salt.
- Pour the filling into the pie crust.
- Bake at 350°F for 50-60 minutes.
- You will know when the pumpkin pie is done baking when the middle is just a tad bit wobbly. Once the pie is fully cooked turn off the oven and crack open the door. Allow the pie to completely cool to room temperature.
- Remove the pie and place it in the refrigerator for at least 2 hours.
- Store any leftovers in a glass container for up to 5 days.
Nutrition
Serving: 1sliceCalories: 296kcalCarbohydrates: 36gProtein: 5gFat: 16gSaturated Fat: 10gCholesterol: 113mgSodium: 162mgPotassium: 184mgFiber: 3gSugar: 21gVitamin A: 8081IUVitamin C: 3mgCalcium: 54mgIron: 2mg
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