Gluten free dairy free pumpkin pie changed my life and it might just change your holidays too. Ciao! I’m Matteo Romano, born and raised in Tuscany, trained under traditional Italian chefs, and now living gluten free in the U.S. after years of unexplained fatigue revealed my intolerance. The first fall after going gluten free, I feared I’d never enjoy my favorite creamy pumpkin pie again. But after testing dozens of crusts and dairy free fillings, I created a version that’s just as rich, smooth, and spiced as the original. In this guide, I’ll show you exactly how to make it from crust to whip without compromise.
Table of Contents
What Is Gluten Free Dairy Free Pumpkin Pie?
Pumpkin Pie Without Wheat or Cream? It’s Possible
At its core, gluten free dairy free pumpkin pie is just what it sounds like: a classic spiced pumpkin custard baked into a crust without the wheat or dairy. Instead of all purpose flour, we use blends like almond, oat, or rice flour. Butter is swapped with plant based alternatives like coconut oil or vegan buttery sticks, and the filling gets its creaminess from coconut milk or cashew cream. The result? A pie that’s not only easier on the gut but still delivers that luscious texture and holiday flavor you expect.
You don’t need to compromise on taste or tradition especially during Thanksgiving. In fact, many readers who’ve tried my gluten free dessert recipes say they prefer this version over the original.
Not Just for Allergies It’s for Everyone at the Table
This pie isn’t just for people with food sensitivities. It’s for anyone looking for a lighter, more wholesome option that still feels indulgent. Whether you’re hosting someone with celiac, avoiding dairy for skin or health reasons, or simply curious about gluten free baking, this pumpkin pie fits beautifully into any menu.
It’s also a family friendly option. Kids love the texture. Adults appreciate the nostalgic flavor without the sugar crash. Serve it after a hearty fall dinner or pair it with pumpkin spice overnight oats for a seasonal brunch treat.
Gluten Free Dairy Free Pumpkin Pie
Equipment
- mixing bowl
- Pie pan (9-inch)
- Rolling Pin
- parchment paper
- Blender or whisk
- spatula
- oven
Ingredients
- 1 1/4 cups almond flour
- 1/4 cup tapioca starch
- 2 tbsp oat flour
- 1/4 tsp salt
- 5 tbsp vegan butter, cold and cubed
- 1 tbsp maple syrup
- 1–2 tbsp ice water, as needed
- 1 can pumpkin purée (15 oz)
- 3/4 cup full-fat coconut milk
- 1/4 cup unsweetened almond milk
- 2 eggs (or flax eggs for vegan)
- 1/3 cup maple syrup or coconut sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/2 tsp ginger
- 1/4 tsp salt
Instructions
- In a bowl, mix almond flour, tapioca starch, oat flour, and salt. Cut in vegan butter until crumbly, then stir in maple syrup and ice water until dough forms. Chill 30 minutes.
- Roll out the dough between parchment paper. Press into a 9-inch pie pan. Chill again for 15 minutes, then pre-bake at 350°F for 10 minutes.
- In a blender or large bowl, combine pumpkin purée, coconut milk, almond milk, eggs, maple syrup, and all spices. Blend or whisk until smooth.
- Pour filling into the pre-baked crust. Smooth the top with a spatula.
- Bake at 325°F for 50–60 minutes, or until the center jiggles slightly. Let cool completely to set.
- Chill in the fridge at least 2 hours before slicing. Serve with whipped coconut cream.
Notes
Nutrition
How to Make Gluten Free Dairy Free Pumpkin Pie (Step by Step)
Crust That Holds Up Flaky and Gluten Free
The first step to making an unforgettable gluten free dairy free pumpkin pie is mastering the crust. Many gluten free crusts turn out crumbly or bland but not this one. My go to blend includes almond flour, tapioca starch, and just a bit of oat flour for structure. Cold vegan butter (like Miyoko’s or Earth Balance) mimics traditional butter’s flakiness when cut into the flour, and a dash of maple syrup adds subtle sweetness.
Here’s a quick tip: Chill your dough twice once before rolling, and again once it’s in the pie pan. This keeps the fat solid, preventing a soggy crust. You’ll find similar tricks used in gluten free blueberry coffee cake to get a firm yet moist texture.
Creamy Dairy-Free Filling No One Will Know
Let’s talk filling. Canned pumpkin is non negotiable for consistency. For creaminess, skip evaporated milk and go with full fat coconut milk or homemade cashew cream. I also add a splash of unsweetened almond milk to balance the fat. To bind everything, use eggs (or flax eggs for vegan adaptation), and warm spices like cinnamon, nutmeg, cloves, and ginger.
A touch of maple syrup or coconut sugar gives natural sweetness and depth. Blend until smooth, pour into your pre baked crust, and bake low and slow 325°F for about 50–60 minutes. It should jiggle just slightly in the center when done.
You’ll get a rich, spiced filling that sets perfectly as it cools. And yes it slices cleanly. Serve chilled or at room temp for best flavor.
Pair it with gluten-lactose free dessert recipes like no bake tarts or chocolate mousse for the ultimate spread.
Who This Gluten Free Dairy Free Pumpkin Pie Helps (And Why)
For People with Celiac, Gluten Sensitivity, or Lactose Intolerance
If you’ve ever felt left out during the holidays because of dietary restrictions, you’re not alone. This gluten free dairy free pumpkin pie was born out of that exact frustration. I created it for people like me those who’ve had to say goodbye to buttery crusts and creamy pies due to gluten or dairy issues.
Celiac disease, gluten intolerance, and lactose sensitivity are more common than ever. But rather than miss out, this recipe gives you a way back in. It lets you participate fully in festive meals without sacrificing taste or texture. One reader recently said it reminded them of “grandma’s pie, but easier on the stomach.”
It’s also made without any processed fillers or gums, keeping the ingredients clean and simple just like we do in our gluten free apple crisp, another allergy-friendly fall dessert.
For Parents, Hosts, and Anyone Serving a Mixed Crowd
Whether you’re planning a Friendsgiving, hosting a family reunion, or attending a holiday potluck, this pie is a crowd pleaser. Even guests who aren’t gluten free or dairy free often go back for seconds. That’s because it delivers on all the textures and flavors of traditional pumpkin pie just without the inflammation or heavy feeling.
It’s also a thoughtful dish to bring when you’re unsure of guests’ allergies or preferences. Making one dessert that’s safe for everyone saves time, effort, and awkward questions.
Want to build out the rest of your menu? Try pairing this pie with vegan cinnamon rolls for brunch or serve it after a cozy fall dinner featuring gluten-free lemon bars.
How Gluten Free Dairy Free Pumpkin Pie Works Tips, Storage, and Serving
Why This Pie Holds Together Without Wheat or Cream
You might wonder: how does a gluten free dairy free pumpkin pie even work? Isn’t gluten what makes crusts crisp and dairy what makes fillings creamy?
Here’s the secret it’s all about balance. The crust gets structure from a mix of almond and oat flour, plus a starch like tapioca to bind. For the filling, full fat coconut milk replaces evaporated milk perfectly. It gives a silky mouthfeel and natural sweetness that’s hard to beat. Eggs (or flax eggs) do the setting, while a bit of maple syrup deepens the flavor.
What ties it all together is baking low and slow. That’s what gives you a stable custard and a crust that doesn’t crumble. Similar techniques are used in our gluten free dairy free banana bread to get that moist, sliceable texture every time.
Storage, Make Ahead Tips, and Serving Ideas
Once baked and cooled, your pie stores beautifully in the fridge for 3–4 days. Cover it loosely with foil or wrap, and let it come to room temp before serving for the best flavor. You can also freeze it just slice, wrap individually, and defrost overnight in the fridge.
Want to get ahead for the holidays? Make the crust a week early, roll it into the pan, and freeze unbaked. You can also prepare the filling a day in advance and refrigerate. On baking day, just assemble and bake.
Serve with whipped coconut cream, a sprinkle of cinnamon, or even a drizzle of dairy free caramel. Bonus points if you enjoy it with a hot cup of gluten free dessert coffee or chai.
E E A T: Why You Can Trust This Gluten Free Dairy Free Pumpkin Pie Recipe
Expertise, experience, authority, and trust these are the pillars behind every recipe I share. This gluten free dairy free pumpkin pie isn’t something I just threw together. It’s the result of my background as a classically trained Tuscan chef and my real life experience living with gluten intolerance.
Every substitution has been tested for taste and texture in my own kitchen, often multiple times, and always with a health focused lens. You’re not just getting a recipe you’re getting one that’s backed by culinary training, personal necessity, and a commitment to nourishing food.
My recipes are also designed with ingredient transparency in mind. I don’t hide behind “mystery blends” or overcomplicate steps. Just like in my gluten-free apple crisp, I use whole ingredients, explain why they work, and give you options to adjust for your needs.
Plus, reader feedback and ongoing testing keep every recipe fresh, reliable, and worth sharing, ( source).
Conclusion: The Pie That Brings Everyone Together
This gluten free dairy free pumpkin pie isn’t just a “safe” dessert. It’s the kind of recipe that disappears fast regardless of who’s gluten-free, dairy-free, or not. Whether you’re baking for yourself, a loved one with allergies, or a table full of guests with mixed needs, this pie shows that no one has to miss out on tradition.
It’s easy to prep, rich in flavor, and designed with both health and happiness in mind. If you’re craving more, check out my gluten-free dessert recipes for more inspiration that feeds the soul and honors your health.
Is gluten free dairy free pumpkin pie healthy?
Yes! Compared to traditional pumpkin pie, this version uses whole food ingredients like coconut milk, almond flour, and maple syrup. It’s lower in refined sugar, free of inflammatory dairy and gluten, and still packed with fiber and nutrients from the pumpkin. It’s a great option for anyone watching blood sugar, avoiding allergens, or eating more mindfully during the holidays.
Can I make this pie vegan too?
Absolutely. To make it vegan, simply swap the eggs for flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg). Be sure to use a dairy free, vegan friendly butter for the crust. The result will be slightly softer in texture, but still delicious and set once fully chilled.
What’s the best way to store leftovers?
Store slices in an airtight container in the fridge for up to 4 days. To freeze, wrap individual slices in parchment and store in a freezer safe bag for up to 2 months. Thaw overnight in the fridge and enjoy cold or at room temp. It holds its shape well, even after freezing.
What dairy free milk works best for the filling?
Full-fat canned coconut milk gives the creamiest, richest texture. If you prefer something milder, unsweetened cashew milk or homemade cashew cream is also excellent. Avoid thin plant milks like rice or oat they don’t have the fat content needed for a proper custard set.