This gluten-free pumpkin pie recipe is creamy and rich, with just the right amount of spice. The crust is buttery and flaky, but 100% gluten-free.
A Gluten-Free Pumpkin Pie That’s Perfect For Thanksgiving
There can be no denying that pie is one of the greatest parts of the holiday season. And pumpkin pie, in particular, is the shining star of the Thanksgiving table. This gluten-free pumpkin pie is my go-to dessert recipe during the holidays. It has everything you want in a pumpkin pie, from the creamy pudding filling to the flaky crust. Plus, it’s not only gluten-free, but dairy-free as well!
This is a pie that is sure to wow your friends, even if they eat gluten and dairy. The pumpkin flavor really shines through, and it’s very rich, with the perfect balance of sweet and spicy. It only takes a little over an hour to make, so it’s a great dessert to have at the ready each holiday season.
What You’ll Need
Here are all the ingredients that you need to make this moist gluten-free pumpkin pie. Be sure to read the recipe card at the bottom of the article to see the exact amounts for each ingredient.
For the Crust:
- Almond flour – It’s important to use superfine blanched almond flour for this crust.
- Coconut flour
- Granulated pure maple sugar – Maple sugar has a maple and caramel flavor, which makes the crust really stand out.
- Fine grain sea salt
- Vegan butter – You can also use real butter if you don’t care about keeping this recipe dairy-free. Whether you use vegan butter or real butter, make sure that it’s unsalted.
- Coconut oil
For the Filling:
- Canned pumpkin – Make sure you use unseasoned canned pumpkin or pumpkin puree, and not pumpkin pie filling.
- Canned coconut cream
- Pumpkin seed butter – You can also use almond butter if you prefer.
- Granulated pure maple sugar
- Vanilla extract – Be sure to use a 100% pure vanilla extract.
- Fine grain sea salt
- Pumpkin pie spice
What is Pumpkin Pie Spice?
Pumpkin pie spice is a spice blend that’s commonly used to season pumpkin pies. The recipe changes depending on the brand, but it usually consists of cinnamon, ginger, nutmeg, cloves, and allspice. If you don’t have pumpkin pie spice, you can make your own with those ingredients.
How to Make Gluten-Free Pumpkin Pie
Here’s how to make this moist gluten-free pumpkin pie. As you’re about to see, it’s a very straightforward recipe.
- Make the dough. Combine the almond flour, coconut flour, maple sugar, salt, vegan butter, and coconut oil in a food processor and pulse until the texture resembles thick coarse crumbs. Add the egg, then pulse again until the dough comes together.
- Chill the dough. Roll the dough into a ball and cover it with plastic wrap. Chill the dough ball in the fridge for at least 15 minutes.
- Roll out the dough. Once the dough has rested, place it between two sheets of parchment paper. Use a rolling pin to roll the dough into a circle that’s big enough to cover the bottom and sides of a 9-inch pie dish.
- Shape the pie crust. Lay the pie crust over a pie dish and press it into the bottom and the sides of the pan. Trim the edges and reserve the dough scraps.
- Poke the crust. Carefully pierce holes in the surface of the crust using a fork. Place the pie pan in the freezer.
- Heat the oven. Turn the oven on to 375F.
- Bake the crust. Remove pie pan from the freezer and bake the crust until it is light golden brown around the edges. This should take about 8 minutes.
- Make the pie filling. Place the canned pumpkin, coconut cream, pumpkin seed butter, maple sugar, vanilla, salt, cinnamon, pumpkin pie spice, and eggs in a bowl, and beat until well combined.
- Add the filling to the crust. Pour the pumpkin pie filling into the gluten-free pie crust.
- Bake. Put the pie in the oven and bake until the center is nearly set, and the crust is a deep golden brown. This should take between 35 and 45 minutes.
- Cool. Remove the pie from the oven and let it cool to room temperature, which should take about 2 hours. Then serve.
Tips For Success
Here are some tricks and tips for making this dairy-free, gluten-free pumpkin pie.
- Make the components ahead of time. If you’re making this pie for Thanksgiving, you can save time on the big day by making the filling and the crust ahead of time. For the pie crust, just continue refrigerating the plastic wrap covered dough ball until you’re ready to bake. For the filling, mix the ingredients and then pour it into an airtight container. Both the crust and filling will last in the fridge for at least 2 days.
- Use room temperature eggs. When you’re baking, you almost always want to use room temperature eggs. When eggs are at room temperature they’re able to break down a little bit better, and mix with other ingredients more smoothly. Remove your eggs from the fridge a few hours before making this moist and festive pie.
- Tent the pie. Keep an eye on your gluten-free pumpkin pie while it’s in the oven. If the crust is starting to get too brown before the filling is cooked, cover it with aluminum foil to prevent burning.
- Add some toppings. Don’t forget to add fun toppings to your pumpkin pie. My two favorites are decorative pieces of pie crust (which you want to add before baking), and coconut whipped cream. Pumpkin pie also goes wonderfully with vanilla ice cream.
How to Store Leftovers
You can keep this gluten-free pumpkin pie in an airtight container in your fridge for 2 days. If you want to eat the pie warm, heat it in the microwave on medium for 25 seconds.
Can You Freeze Gluten-Free Pumpkin Pie?
Absolutely! To freeze this pie, first wrap it in plastic wrap, then place it in an airtight container or bag. Thaw the pumpkin pie in the fridge before eating.
More Homemade Pies to Make
Hopefully you enjoyed this dairy-free, gluten-free pumpkin pie. If you did, then check out some of our other favorite pies to bake.
- Easy apple pie
- No-bake chocolate mint Oreo pie
- Keto pecan pie
- Easy apple raspberry pie
- No-bake red velvet cheesecake pie
This dairy-free, gluten-free pumpkin pie is rich and creamy, with just the right amount of spice. It's the perfect dessert for the holiday season!
- 1 15 oz canned pumpkin or pure pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup canned coconut cream
- 2 tablespoons pumpkin seed butter , (can also sub with almond butter)
- 1/3 cup granulated pure maple sugar
- 1 1/2 teaspoons pure vanilla extract
- ¼ teaspoon fine grain sea salt
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 2 large eggs , ROOM TEMPERATURE is ESSENTIAL
Combine almond flour, coconut flour, sweetener, salt, butter and coconut oil in a food processor and pulse / process until large pea sized crumbs appear. Add the egg, then pulse again, until dough forms and comes together. Add more flour (1-2 tablespoons at a time) as needed, if pie dough seems too sticky.
- Gather the dough into a ball and wrap in plastic wrap. Chill dough ball in refrigerator for at least 15 minutes, or up to 2 days.
- Once the dough is ready, roll between two sheets of parchment paper into a large circle big enough to cover a regular 9-inch pie dish.
- Lay over the pie dish and press into the bottom and the sides of the pan. Trim & flute edges and use any leftovers for cutting out festive shapes, if desired. Carefully pierce holes in the surface using a fork to prevent bubbling and place the pan in the freezer while you preheat the oven and you’re ready to prepare the filling.
Preheat the oven to 375°F. Remove the pie pan from the refrigerator and par-bake the crust for 8-12 minutes or until very light golden brown around the edges.
Add all the ingredients for the filling into a blender and blend until smooth and combined. Pour and spread the filling into the par-baked pie crust.
Cover the crust edges with a pie shield or aluminum foil to prevent burning. Bake for 35-45 minutes or until center is nearly set (still a bit jiggly) and crust is deep golden brown.
- Allow to cool completely at room temperature for at least 2 hours. Top with coconut whipped cream and a sprinkle of cinnamon, if desired. If making ahead, wrap and store in the refrigerator for up to 2 days.