Tis' the season for some good food and even better desserts. With those delicious dinners and tasty leftovers comes everyone's favorite part- dessert.  Pumpkin pie is the the best go-to dessert in the fall. However, food sensitivities do not mean that you have to miss you on this festive pie. This recipe is gluten and dairy free so everyone can have a slice. No one would ever believe that this is a Gluten and Dairy free Pumpkin Pie.

Whether you are getting ready for a family Thanksgiving dinner or a festive holiday party, this pie recipe is the perfect addition. Simple ingredients combined with a quick prep time is great for when you are in a rush. 

This gluten and dairy free pumpkin pie recipe came to me with those in mind that usually can't enjoy holiday desserts due to food sensitivities. Having food sensitivities myself and being the one sitting there when everyone else is enjoying the variety of pies is not ideal. What makes this recipe dairy-free is coconut cream instead of sweetened condensed milk. The best part is that the coconut flavor is not too pronounced because of the strong pumpkin spice flavors and the pumpkin puree. The crust is gluten free and still delicious. I used a gluten free graham cracker pre-made crust that added a different texture to the pie that I personally enjoyed. If you are looking for a more flakey, traditional crust there are many gluten free pre-made options or you could make the crust from scratch using a boxed pie dough or gluten free flour. 

This gluten and dairy free pumpkin pie recipe isn't just for the holidays but can be made when ever you get that warm pie craving. This recipe may seem like a lot of work but can be so much fun to do with family and friends during these festive times or anytime. Baking is one of the best ways to spend a cold, snowy, or rainy day, so grab your oven mitts, all the ingredients needed, and get to baking!

Gluten and Dairy free Pumpkin Pie

  • Prep Time:5 mins
  • Cook Time:45 mins
  • Total Time:50 mins
  • Servings:8
  • Medium


  • 1 can pumpkin puree
  • 1 & 1/4 cup coconut cream
  • 3/4 cup sugar
  • 2 eggs
  • 1 & 1/2 tsp pumpkin spice
  • 1/2 tsp salt
  • gluten free pie crust
Jenna Merony
  • Step 1

    Preheat oven to 425. Whisk together the pumpkin puree and eggs

    Jenna Merony
  • Step 2

    Add coconut cream to the mixture and combine

    Jenna Merony
  • Step 3

    Add the sugar, pumpkin spice, and salt and mix together

    Jenna Merony
  • Step 4

    Mix until all ingredients are combined

    Jenna Merony
  • Step 5

    Pour mixture into the crust tin and place it back into the oven for 15 minutes.

    Jenna Merony
  • Step 6

    After 15 minutes bring down the temperature to 350° and bake pie for another 30-45 minutes or until a knife comes out clean.

    pie, pumpkin, sweet, cake, pastry
    Rebecca Li

This pie comes out super creamy and is packed with all the traditional flavors. Enjoy this dessert with friends and family with out having to miss out. For other food sensitive-friendly recipes, check these out.