This gluten-free and dairy-free pumpkin pie is creamy, delicious and perfect for anyone with food allergies or dietary restrictions. I have been gluten-free and dairy-free for 8 years now, so I have made it my mission to create recipes that are just as delicious as the real thing. This pumpkin pie is so good my mom just asked me to bring it to Thanksgiving this year for everyone to eat. I don't think anyone will know it's gluten-free and dairy-free!
If you love pumpkin pie flavors, you have to also try my pumpkin s'mores pie, pumpkin pie cookies and mini pumpkin pie jars. Be sure to check out my full round up of gluten-free and dairy-free Thanksgiving recipes as well!
Why You'll Love This Gluten-Free Pumpkin Pie
- It's so easy to make and comes together in about 35 minutes using minimal ingredients!
- This pie has the best 3-ingredient crust.
- It's gluten-free, dairy-free, egg-free and refined sugar-free.
- This pumpkin pie has the best warm spice flavor and the creamiest filling.
- It's easy to make ahead and it gets even better in the fridge.
Ingredients You'll Need
- Graham crackers: I use Simple Mills sweet thins in this recipe to keep it gluten-free and dairy-free!
- Coconut oil: Helps bind the crust together to hold its shape.
- Dates: Helps hold the crust together and adds sweetness.
- Pumpkin: The star of this pie! use 100% pure pumpkin puree.
- Coconut cream: Replaces any dairy in this recipe.
- Sugar: Sweetens the filling! I like to use coconut sugar to keep it refined sugar-free and it gives it the best caramel flavor.
- Cinnamon: Gives this dessert a warm and cozy flavor.
- Ginger: Adds warmth!
- Vanilla: Adds the best flavor to this pie.
Recipe Variations
- Crust: Swap out graham crackers for chocolate crackers or cookies instead.
- Filling: Add cardamom, black pepper and cloves for a chai twist.
- Topping: Finish with coconut whipped cream, candied pecans or add chocolate and marshmallows for a s'mores pumpkin pie!
- Nut-free: To make this nut-free, use nut-free graham crackers.
- Low histamine: To make this low histamine, use any graham crackers you tolerate and swap the cinnamon for cardamom. You can also make fresh pumpkin if you are not able to tolerate canned.
- Make it mini: Try making mini pies instead of a large pie.
How To Make Dairy-Free Pumpkin Pie
Step 1: Add graham crackers, dates and coconut oil to the food processor to make the crust.
Step 2: Press mixture firmly into a greased pie dish.
Step 3: Prepare pumpkin layer by combining pumpkin, cinnamon, ginger, vanilla, sugar and coconut cream.
Step 4: Pour on top of crust and bake at 350°F for 30 minutes, or until slightly browned.
How To Make The Easiest Gluten-Free Crust
I love making an easy 3-ingredient gluten-free and dairy-free crust for all of my pies. I am obsessed with Simple Mills sweet thins, so I combine them with coconut oil and dates for the perfect crust. All you do is combine the ingredients in a food processor and press it into the pie dish.
Recipe Tips
- If your dates feel firm or dry, soak them in hot water for 10 minutes and pat dry.
- Press the crust into the pan firmly. If it's too dry, add more melted coconut oil.
- Make sure to use full-fat coconut cream.
- Use pure pumpkin puree, not pumpkin pie filling.
- Let the pie cool completely. It will be slightly jiggly when it comes out.
- Chill for 4 hours or overnight to easily slice.
- This pie is even better the next day, so it's a great one to make the day before Thanksgiving to save time and oven space!
Storage and Make Ahead Tips
Once the pie has cooled completely, cover it with plastic wrap or foil or store it in an airtight container. It keeps in the fridge for about 4 days.
This pumpkin pie is also freezer-friendly. Store it in an airtight container and freeze for up to 2 months.
Add coconut whipped cream right before serving!
How To Serve Gluten-Free and Dairy-Free Pumpkin Pie
- Serve it chilled! This pie is best served cold, straight from the fridge.
- Top with coconut whipped cream!
- Add a sprinkle of spice on top. Either cinnamon or pumpkin pie spice.
- Drizzle it with maple syrup or melted dairy-free chocolate.
- Add some crunch by topping it with candied pecans or crushed graham crackers or sweet thins.
- Pair it with dairy-free ice cream. Vanilla, cinnamon or maple pecan is a delicious combination!
- Serve it with coffee. Pair a slice with a pumpkin spice or pecan latte made with homemade coffee syrup!
- Bring this pie to Thanksgiving to share!
Recipe FAQs
Yes, most pumpkin pies contain gluten, but this one does not!
Yes, pumpkin pie mix typically has spices already added. For this recipe you want to use plain pumpkin puree.
The pie is done when it is slightly browned on top and the center has a slight jiggle.
Related Recipes
Be sure to try these delicious Thanksgiving ideas also:
Gluten-Free Sweet Honey Cornbread
French Onion Green Bean Casserole
Candied Sweet Potato Casserole
If you make this gluten-free and dairy-free pumpkin pie and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get weekly gluten-free and dairy-free meal ideas and grocery lists delivered straight to your inbox every Friday!
By submitting this form, you consent to receive emails from Less with Laur
Gluten-Free and Dairy-Free Pumpkin Pie
Equipment
- 1 bowl
- 1 spoon
- 1 pie pan
- 1 food processor
Ingredients
Crust
- 4 oz graham crackers or Simple Mills sweet thins
- 6 dates
- 4 tbsp coconut oil melted
Pie Filling
- 2 cups pumpkin puree
- 3/4 cup coconut sugar
- 3/4 cup coconut cream
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tbsp vanilla extract
Instructions
- Add graham crackers, dates and coconut oil to a food processor to make crust.
- Press crust into bottom of oiled pie dish.
- Prepare pumpkin layer by combining pumpkin, ginger, cinnamon, sugar and coconut cream in a bowl or blender.
- Pour into crust and bake at 350°F for 30 minutes, or until lightly browned.
Notes
- If your dates feel firm or dry, soak them in hot water for 10 minutes and pat dry.
- Press the crust into the pan firmly. If it's too dry, add more melted coconut oil.
- Make sure to use full-fat coconut cream.
- Use pure pumpkin puree, not pumpkin pie filling.
- Let the pie cool completely. It will be slightly jiggly when it comes out.
- Chill for 4 hours or overnight to easily slice.
- This pie is even better the next day, so it's a great one to make the day before Thanksgiving to save time and oven space!
Leave a Reply