Delicious & Easy Gluten-Free and Dairy-Free Pumpkin Pie
(and no one will be able to tell!)
This is the absolute best, easy pumpkin pie recipe I’ve ever tried. But the best part: It’s gluten free, dairy free, and uses healthier ingredients than traditional pumpkin pie. So more people can enjoy it! Serve this pumpkin pie with a coconut whipped cream and a sprinkle of cinnamon for a decadent treat.
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Thanksgiving is quickly approaching…in case you can’t tell by all the Thanksgiving stuff going on clearance in the stores to make room for Christmas already. You would almost think you missed Thanksgiving all together!
I’m so excited to enjoy this holiday with family and friends and eat really good food–that happens to be gluten-free and (mostly) dairy-free. If you or someone you share a holiday table with aren’t able to eat gluten or dairy, you know the struggle is real. Feasting is awesome.
When you can actually feast.
And it doesn’t taste like cardboard.
Need More Gluten-free and Dairy-free Thanksgiving Recipes?
I’m assuming that if you found yourself clicking on this recipe, you or your loved ones are needing some gluten free and dairy free feast-worthy food! I wrote a little Thanksgiving E-book to help you out. It includes recipes for many traditional staples (stuffing, mashed potatoes, green bean casserole, and this pumpkin pie recipe, too, just to name a few), but with options to make it gluten-free, dairy-free, or both.
I even tested all of the recipes out on gluten and dairy eating friends, and no one could tell.
Now that’s a win!
This e-book also has a grocery list, detailed recipes, and a schedule for when everything needs to go on the oven. I’ve taken the time to give you a prep schedule that you can start NOW to make your gluten-free Thanksgiving that much easier.
You can snag A Gluten-Free Thanksgiving: a healthier twist on classics with many dairy free options, is available HERE for $1.99
As someone who has had some disappointing gluten-free holiday meals, I know the stress that comes along with gearing up for Thanksgiving! I know what it’s like to not eat what everyone else is having, or feeling bad that someone made a regular dish AND a special gluten-free one just for me.
Thanksgiving cooking is already a job. Why not just cook one of each dish that everyone will enjoy?
Now, onto the pumpkin pie recipe!
It’s a pretty huge staple at Thanksgiving for me, and I was SHOCKED with how delicious this pumpkin pie turned out. Shocked.
I could seriously have eaten the whole thing. By myself. Possibly even without a fork.
Easy, easy, easy pumpkin pie
This gluten-free and dairy-free pumpkin pie is also ridiculously EASY! (Did you pick up how I’m emphasizing how easy this is?). Like, throw it all in a blender easy (I absolutely love my blender, which is this Vitamix version)
You’re literally going to throw everything into a blender for the pie filling. Any high-powered blender will totally do the trick here (but if you’re blender-free, a whisk and some elbow grease will also work!).
For easy clean up afterward, put 4 cups of water, a couple drops of dish soap, and blend. Rinse and you’re done.
What kind of pumpkin puree?
Any kind of canned or homemade pumpkin puree works here!
If you want to use your own homemade pumpkin puree, definitely make sure you take the time to strain out as much water as possible. The less liquid in this the better so that it sets just perfect.
The only thing to NOT use is pumpkin pie filling. That has a bunch of pre-added ingredients that we don’t want here.
Tips for the perfect gluten free pie crust
When making your crust, you’ll be using coconut oil. But unrefined coconut oil has a strong coconut flavor. Refined coconut does not. It’s very neutral. I strongly recommend refined coconut oil for this recipe.
If you’re not dairy free, or you do cultured dairy, you can substitute the 5 tablespoons of coconut oil for 6 tablespoons of butter (Kerrygold grassfed butter is my all time favorite).
This crust recipe makes two pie crusts. You only need one pie crust for pumpkin pie, so simply freeze half of the dough and save it for the next time you need some pie in your life. Just thaw it in the fridge the day before you need it and proceed as normal.
Ok, NOW onto the recipe!
- 2 cups Mel's gluten free flour blend
- 1 tsp coconut sugar (or sugar of choice)
- 1/4 tsp salt
- 5 T solid coconut oil
- 1 egg
- 1 T apple cider vinegar
- 1/4 cup ice water
Pumpkin Pie Filling
- Preheat oven to 375 degrees F
- TO MAKE PIE CRUST
- In the bowl of a kitchen mixer, combine flour, sugar, and salt.
- Add in the butter or oil and turn mixer on low for 1 minute until the dough is crumbly and grainy looking
- Add in the egg and vinegar and turn mixer on low
- With the mixer still on, add ice water one tablespoon at a time
- Squeeze dough together with hands and then split into two balls. Wrap in plastic wrap and freeze or refrigerate them until needed
- To use immediately, roll one half of dough out on a floured surface.
- Sprinkle the top with more flour (gluten-free blend or tapioca starch are both great options) and then roll out into a circle about 1/4 inch in thickness
- Place in pie pan and bake for 10 minutes at 375 degrees F
- TO MAKE PUMPKIN PIE FILLING
- Lower oven temperature to 325 degrees F
- Combine pumpkin, eggs, milk, sugar, brown rice flour, salt, pepper, and spices into a blender (isn’t that almost too easy?). Blend on medium high until smooth and creamy
- Pour into baked pie crust or greased pie pan and bake for 50-60 minutes
- The pie should be jiggly, but not runny when done
- Let cool before serving. Trust me. Custard needs to set (and you betchya, pumpkin pie is essentially a custard)
- Tada! Done! I told you it would be easy.