Go Back
–+ servings
gluten free dairy free pumpkin pie on table

Gluten Free Dairy Free Pumpkin Pie

Matteo
This creamy, spiced gluten-free and dairy-free pumpkin pie delivers all the flavor and texture of the classic holiday dessert without the wheat or cream. Perfect for guests with dietary needs or anyone seeking a wholesome yet indulgent treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 285 kcal

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

Make it vegan by using flax eggs. Store leftovers in the fridge up to 4 days or freeze individual slices up to 2 months. Chill dough twice for the best flaky crust. Serve with whipped coconut cream and a sprinkle of cinnamon.

Nutrition

Calories: 285kcalCarbohydrates: 26gProtein: 5gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 46mgSodium: 135mgPotassium: 285mgFiber: 4gSugar: 10gVitamin A: 11200IUVitamin C: 3mgCalcium: 65mgIron: 1.7mg
Keyword allergy friendly pie, dairy free thanksgiving dessert, gluten free pumpkin pie, vegan pumpkin pie option
Tried this recipe?Let us know how it was!