The BEST Gluten-Free Pumpkin Pie (Dairy-Free)

This is the BEST Gluten-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!

gluten-free pumpkin pie single slice on plate with fork and pastry leaves

Pumpkin Pie has always been a Thanksgiving favorite, in fact, one could argue that it’s not quite Thanksgiving without it.

This traditional pie has the perfect amount of spice and sweetness, finished with a dollop of homemade whipped cream, and you’re in for the perfect festive dessert!

gluten-free pumpkin pie whole pie aerial view

The BEST Gluten-free Pumpkin Pie

What makes this the best? The flavor is spot on! Creamy custard filling with the right amount of cinnamon pumpkin spice, paired with a flakey buttery crust. 

  • No Gluten
  • No Dairy
  • No Refined Sugar
  • Perfect Amount of Sweetness and Spice
  • Quick To Make
  • Paleo Option

gluten-free pumpkin pie single slice with whipped cream side shot

Ingredients in Gluten-Free Pumpkin Pie

There are minimal ingredients in this pie filling. No gluten, dairy, or refined sugar!

  • Pumpkin: Pure pumpkin, not pumpkin pie mix!
  • Eggs: To help thicken the pie.
  • Honey: To help sweeten the pie.
  • Maple Syrup: To help sweeten the pie.
  • Vanilla: Pairs well with the pumpkin.
  • Coconut Milk: Full fat to provide a creamy texture.
  • Pumpkin Pie Spice: An entire tablespoon for extra spice.
  • Cinnamon: Helps balance with flavor.
  • Salt: Brings out the sweetness

gluten-free pumpkin pie three single slices on plates aerial view

How To Make Pumpkin Pie

This pumpkin pie is very easy to make using only a handful of ingredients. 

  1. Make your gluten-free Pie Crust
  2. Preheat the oven to 350°F.
  3. In a large bowl, combine the eggs and pumpkin. Mix on medium speed for 30 seconds.
  4. Add the remaining ingredients: honey, maple syrup, vanilla, coconut milk, pumpkin pie spice, cinnamon, and salt.
  5. Continue to mix until well combined.
  6. Pour the filling into the pie crust.
  7. Bake for 50 -60 minutes, on until set.
  8. Turn off the oven and bring the pie to room temperature.
  9. Once the pie is at room temperature, place the pie in the refrigerator for 2 hours.
  10. Serve.

gluten-free pumpkin pie single slice on plate with fork and pastry leaves side view

3 Tips For The BEST Pumpkin Pie

  1. Read the recipe steps and make sure you have all the ingredients beforehand.
  2. Melt the honey and maple syrup in the microwave for 20 seconds to help soften.
  3. 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.

gluten-free pumpkin pie single slice with whipped cream

For More Tasty Recipes:

Gluten-Free Pecan Pie (Dairy-Free) No Corn Syrup!

Gluten-Free Pumpkin Bundt Cake

Gluten-Free Pumpkin Spice Bread

The BEST Gluten-Free Pumpkin Pie (Dairy-Free)

Recipe Author : Rebecca Taig
The BEST Gluten-Free Pumpkin Pie recipe ever! Made with honey and maple syrup, no refined sugar, no dairy, and the perfect amount of spice!
5 from 2 votes
Course Dessert
Cuisine American
Prep Time 1 hr 20 mins
Cook Time 50 mins
Total Time 2 hrs 10 mins
Servings 10 people
Calories 296 kcal


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
  • 1/2 cup dairy-free butter
  • 2 tablespoon sugar
  • 1 large egg
  • 1/4 teaspoon salt


Gluten-Free Pie Crust

  • Grease a 9-inch pie pan. Set to the side.
  • 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 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.
  • 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.
  • 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.


Serving: 1sliceCalories: 296kcalCarbohydrates: 36gProtein: 5gFat: 16gSaturated Fat: 10gCholesterol: 113mgSodium: 162mgPotassium: 184mgFiber: 3gSugar: 21gVitamin A: 8081IUVitamin C: 3mgCalcium: 54mgIron: 2mg
Keyword gluten free, holiday, holiday dessert, pie, thanksgiving, thanksgiving dessert
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About Me

Hi, I'm Rebecca the voice and creator behind this blog, filled with inspiration for entertaining, home design, and delicious gluten-free recipes.


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