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Top view of the best keto pumpkin pie in a white pie plate on a wooden background

Gluten Free Pumpkin 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!

Course Dessert
Cuisine American
Keyword dairy free desserts, dairy free pumpkin pie, gluten free desserts, how to make pumpkin pie
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 258 kcal
Author Kelly




  • 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


For the crust:

  1. 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.

  2. 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.
  3. 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.
  4. 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.

Make the Filling:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Video

Nutrition Facts
Gluten Free Pumpkin Pie
Amount Per Serving (1 slice)
Calories 258 Calories from Fat 198
% Daily Value*
Fat 22g34%
Carbohydrates 13g4%
Fiber 3g12%
Sugar 7g8%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.