Gluten Free Pumpkin Pie (Dairy Free Option)

Soft, creamy, and easy-to-make dairy-free or vegan, this is the best Gluten-Free Pumpkin Pie you’ll ever taste! It’s made with simple ingredients for a nutritious recipe that will blow your guests away. Serve it with a dollop of dairy-free ice cream or whipped cream for the perfect festive treat! 

Hero shot 1 option - gluten free pumpkin pie slices

You Want a Piece of Me? 

Y’all, I have a confession. Don’t judge me, okay? In all honesty, I’m not a huge pie fan. Of course, I enjoy the occasional slice of Crustless Sweet Potato Pie, Coffee Pecan Pie Bars, and even Gluten-Free No Bake Dirt Pie. However, when it comes to dessert, it just isn’t my go-to option. That being said, it is my dad’s favorite. However, we’re talking the real deal, full-fat, full-sugar, condensed milk and all kind. So, naturally, when I created this recipe, he had to be the first to approve! Maybe that’s why I tested it 5 times. The good news is, he loved it! Not to mention, my pumpkin-hating husband loved it, too. Two for one isn’t too bad, is it? 

  • gluten free pumpkin pie with a bite taken out

In all honesty, this recipe turned out delicious, and that’s saying something coming from me! This Gluten Free Pumpkin Pie is baked to perfection with just the right amount of pumpkin flavor without being overwhelming. I tested it several ways to make sure it turns out perfectly no matter what your dietary needs may be. From gluten free, to dairy free, vegan, and more, I’ve got you covered. Trust me when I say your guests will be begging you for the recipe, but you’ll have to taste it for yourself! 

Wholesome Ingredients for Gluten Free Pumpkin Pie

For the Crust

Gluten-Free Flour – For the best texture and easiest baking, I recommend using an all-purpose gluten free flour such as Bob’s Redmill.

Butter or soy-free plant-based butter – If you aren’t following a dairy-free or vegan diet, regular butter works as well. Just make sure it’s cold! 

Ice Water – Yep, you read that right. Ice water is key to preventing the butter from melting into the flour before it is placed in the oven.

For the FIlling

Ingredients for Gluten Free Pumpkin Pie

Pumpkin Puree – You can use fresh pumpkin here, but the easiest option is to use plain canned pumpkin puree. We don’t want the pumpkin pie filling as it’s filled with additional sugars and spices!

Nutrition Tip: Did you know pumpkins are actually considered to be fruit? It’s true! However, they contain similar nutritional benefits to most vegetables containing high amounts of fiber, vitamin A, vitamin C, vitamin B12, and more! 

Eggs – Not only are they full of protein and healthy fats, but eggs also act as a binder holding all of the ingredients together.

Non-Dairy Milk – Both almond and oat milk will work for this pie. However, for an extra creamy texture, replace ½ of the non-dairy milk with non-dairy cream! Or, use coconut milk for an extra rich flavor. 

Maple Syrup – Maple syrup adds a hint of sweetness and maple flavor to help balance out the pumpkin taste. 

Sweetener/Sugar – If you prefer, feel free to swap out sugar for Monk fruit sweetener instead. 

Arrowroot Starch – Easy to digest, high in protein, and containing nutritional benefits such as folate, phosphorus, and iron, arrowroot acts to improve the texture, crispiness, and flavor of this pie without the need for flour. 

Spices – For the perfect gluten free pumpkin pie recipe, I included salt, cinnamon, nutmeg, and ground ginger. 

Pro Tip

Baking Tip: Add a hint of liquor such as amaretto or brandy for a spiked pumpkin pie full of flavor! 

How to Make the Perfect Gluten Free Dairy Free Pumpkin Pie

Gluten-Free Crust

  1. Cut the Butter. To start, add the gluten-free flour to a medium-sized bowl, and cut the butter into it until it is crumbly. 
  2. Add Ice Water. Next, evenly add the ice water to the flour and butter mixture.
  3. Work the Dough. Using your hands, work the dough until it is soft and well-combined.

Foodie Swap: For quick pie crust substitutes, try my 3-Ingredient pie crust or opt for a pre-made gluten free pie crust mix instead. They even have frozen gluten-free pie shells now!

Tips for the Perfect Gluten-Free Crust

  • Gluten Free Pumpkin Pie Crust
  • Two hands holding a gluten free pumpkin pie
  • To save a bit of time, try grating the butter into the flour.
  • Your dough will be crumbly at first, but don’t panic! As you work it with your hands it will slowly come together. 
  • Don’t overmix! You want the dough ingredients to be just-combined. In fact, leaving irregular-sized pieces of butter will help create a super flaky dough.
Pro Tip

Make-Ahead Tip: You can freeze the unbaked pie dough once you’ve shaped it into disks. Wrap the dough with plastic freezer wrap. Then, place the dough into a freezer bag. To use, place the frozen dough in the refrigerator (thawing will take a few hours), and roll it out as usual. 

For the Pumpkin Pie

  • pumpkin pie puree filling
  • unbaked gluten free pumpkin pie
  1. Preheat Oven. To start, preheat the oven to 400 degrees Fahrenheit.
  2. Blend. Next, place the pie filling ingredients in a high-powered blender or large mixing bowl, and blend until smooth. 
  3. Pour. Once well-combined, pour the pie filling into the prepared pie crust.
  4. Bake. Place your pie in the oven for 10 minutes. Then, reduce the temperature to 350 degrees Fahrenheit, and let it bake for 45-50 minutes or until a knife can be inserted into the center and comes out clean. 
  5. Cool. Once it has finished baking, remove your pie from the oven, let it cool on a wire rack or place it in the fridge, and garnish with coconut whip frosting or as desired!
slice of gluten free pumpkin pie on a plate topped with dairy-free whipped cream wtih a fork on the side
Pro Tip

Baking Tip: If you’re baking with vegan ingredients, your pie will take closer to 55 minutes to bake. A small part of the center will still be soft, but don’t worry! It’s equally as delicious. See the pictures below for reference. 

  • Side videw of gluten free dairy free pumpkin pie
    Gluten Free Pumpkin Pie with Eggs
  • slice of vegan gluten free pumpkin pie on a white plate with coconut cream on the side
    Vegan Pumpkin Pie Option – See filling

Do I Need to Par Bake the Pie Crust?

While not technically necessary, par-baking pie crust is a great option for those who prefer a more golden and crispy crust rather than softer more buttery textures. Par baking is best when a pie’s filling takes less time to bake than the crust in recipes like frozen pies, quiche, and custards. 

How to Store Gluten Free Dairy Free Pumpkin Pie

Once your gluten free pumpkin pie has cooled, wrap it in plastic or place it in an airtight container, and store it in the fridge for up to 3-4 days.

Can I Freeze Pumpkin Pie? 

Yes! You can easily freeze homemade pumpkin pie for up to 1 month. To do so, let it cool completely, wrap it up with plastic wrap, cover it again with tin foil, and place it in the freezer. 
To serve: let your pie defrost in the refrigerator for several hours or overnight.


More of Our Favorite

Helpful Tools

Whole gluten-free pumpkin pie with pecans on top

Classic Gluten Free Pumpkin Pie

  • Author: Lindsay
  • Total Time: 1 hour 15 minutes
  • Yield: 7-8 servings
  • Diet: Gluten Free


Quick and easy to make this classic gluten free pumpkin pie has all the traditional flavor you love with simple dairy free ingredients for a delicious pie the whole family can enjoy!



For the Pie Crust (See notes for quick alternatives and make-ahead tips):

For the Filling:

  • 15 ounce can pure pumpkin puree
  • 3 large eggs (See notes for vegan option)
  • 1 cup non-dairy milk (See notes for alternatives)
  • 1/2 cup maple syrup
  • 1/2 cup sugar or granulated sugar substitute (Ex: monk fruit sweetener)
  • 2 Tablespoons arrowroot starch
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • Optional: 2 Tablespoons liquor such as amaretto or brandy
  • Optional: 1/4 cup glazed nut halves for topping


For the Pie Crust:

  1. Place the gluten-free flour in a medium-sized bowl, and cut or grate the butter into the flour until it is crumbly. 
  2. Evenly sprinkle the ice water in the butter and flour mixture. Using two hands, work the dough until soft. If it is too dry, add an additional 2- 3 Tablespoons of ice water, and mix until just combined. 
  3. Form the dough into a single ball, and flatten it into a disk.
  4. Wrap the dough in plastic wrap, and let it chill in the refrigerator for 1 hour.
  5. Once the dough has chilled, preheat the oven to 400 degrees Fahrenheit. 
  6. On a lightly floured surface or parchment paper, roll out the dough into a large oval or circle big enough to drop over an 8 or 9-inch pie pan.
  7. Drap the dough over the pie pan, and gently press it down to fit. Trim the excess dough, and crimp the edges between two fingers or with a fork. 
  8. Place the prepared pie crust in the refrigerator while preparing the filling. Or, parbake the crust for 5 minutes in the oven, and let it cool completely. 

For the Filling: 

  1. Place the ingredients; pumpkin puree, eggs, milk, maple syrup, sugar, and spices, in a high-powered blender or mixing bowl, and blend or mix to combine until smooth. 
  2. Pour the filling into the prepared pie shell. 
  3. Place the pie in the oven at 400 degrees Fahrenheit for 10 minutes. Then, reduce the temperature to 350 degrees Fahrenheit, and let it bake for another 45-50 minutes or until a knife can be inserted 1 inch from the crust and comes out clean. 
  4. Let the pie cool, and garnish as desired.


  • Quick Pie Crust Substitutes – Use a pre-made pie crust mix or frozen gluten-free pie shells.
  • Make-Ahead Tip – You can freeze the unbaked pie dough once you’ve shaped it into disks. Wrap the dough with plastic freezer wrap. Then, place the dough into a freezer bag. To use, place the frozen dough in the refrigerator (thawing will take a few hours), and roll it out as usual. 
  • For a creamier filling, use canned coconut milk lite in place of non-dairy milk.
  • Store leftover pie covered in the refrigerator. 

Vegan Option:

  1. Use plant-based butter in the pie crust recipe.  For the filling, replace the eggs with an additional 1 Tablespoon of arrowroot starch and 1 Tablespoon liquified coconut oil, mixed into the batter.  
  2. The vegan pie will take longer to bake – closer to 55 minutes.  Check the pie in 45 minutes for doneness.  The filling will be done when the middle is a darker golden brown and the edges are browned.
  3. Let the pie chill in the refrigerator for 1 hour before serving.
  4. NOTE:  A small part of the center will be soft but equally delicious.  See blog post for photos.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 499
  • Sugar: 26.4 g
  • Sodium: 143.1 mg
  • Fat: 16.3 g
  • Saturated Fat: 8.1 g
  • Carbohydrates: 55.4 g
  • Fiber: 2.9 g
  • Protein: 6.1 g
  • Cholesterol: 100.3 mg

Keywords: pie, pumpkin pie, pumpkin, gluten free, dairy free, dessert

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