Pumpkin Pie – Gluten & Dairy Free

It’s been a few years since I posted this gluten and dairy free pumpkin pie, and with Thanksgiving right around the corner, I thought it was time to bring it back. It is delicious! If you’re grain free, use a grain free crust or bake the pie filling in the pie dish without any crust–you still get all that great pumpkin pie flavor.

Gluten-Free, Dairy-Free Pumpkin Pie at The Gluten-Free Homemaker

I avoided making pies for many years, but last year was a breakthrough for me.  I learned to make gluten-free pie crust and fresh pumpkin puree.  I shared my gluten-free pumpkin pie last Thanksgiving, and everyone loved it.

This fall when I went dairy free, pumpkin pie was one of the first things I thought about missing.  For some reason I thought it would be really difficult to replace the evaporated milk in the pie and the butter in the crust.  How silly of me.

The other night we had a very early dinner, so afterwards the kids asked if I could make a dessert for later.  I responded with, “I could make a pie.”  You should have seen their eyes light up!  When I told them I had a pie pumpkin that I needed to use, they weren’t as excited.  Pumpkin pie wasn’t their first choice, but it was all I had to work with.  Plus the fact that I had been wanting to try a dairy free version. I’ll tell you what they thought of the pie in a minute.

First, I needed a dairy free pie crust.  I could have used my gluten-free pastry dough recipe that I recently used for a breakfast pie.  It worked well dairy free, but I really wanted to try my first pie crust recipe.  When I started making it, I realized it calls for a little bit of millet flour.  I didn’t have any on hand, so I decided to use sorghum flour instead.  In place of the butter I used Spectrum organic shortening (non hydrogenated palm oil).  The crust was pretty good, but the sorghum flour made it drier and more crumbly.  Next time, I’ll definitely go back to using millet flour.

Gluten-Free, Dairy-Free Pumpkin Pie at The Gluten-Free Homemaker

Next, I needed a substitute for evaporated milk in the pie filling.  I thought coconut milk would work well, but my pickiest son thought I should use almond milk.  He doesn’t dislike coconut milk, but he doesn’t like coconut flavor in just anything, and he would be able to taste it.  The original recipe called for 1 cup evaporated milk, but I only used 3/4 cup almond milk.  Instead, I used 1/4 more pumpkin puree.  Otherwise, everything was the same.

The pie baked beautifully.  This time I put foil on the edge of the crust to keep it from browning too much.  The result was a very delicious pie that we finished off in one evening.  In fact, the kids who were not so thrilled with pumpkin pie both commented on how good the pie actually was.  I think they forgot how much better pumpkin pie is when made with fresh pumpkin puree.

How to Be Gluten Free How to Be Gluten Free: 10 Steps to a Gluten-Free Life (affiliate link) is a very practical guide to getting started on a gluten-free diet. Learn to successfully buy gluten-free food, supplements, and personal care products as well as eat out safely, cook, connect with others, and more. Learn more about How to Be Gluten Free

5.0 from 4 reviews
Pumpkin Pie - Gluten & Dairy Free
Recipe type: Dessert
  • 1 pie crust recipe
  • 1¾ cups pumpkin puree or canned pumpkin
  • ¾ cup sugar
  • 2 eggs
  • ¾ cup almond milk
  • ½ teaspoon vanilla
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1½ teaspoons pumpkin pie spice
  1. Prepare the pie crust dough according to directions, but let it rest while you put together the rest of the ingredients.
  2. Combine all the ingredients using a fork to mix them together.
  3. Roll and press the pie dough into a 9 or 10 inch pie plate.
  4. Add the filling to the unbaked pie crust. Bake at 400 degrees 45-55 minutes (longer for a 9 inch pie).
  5. Cover the crust with foil or a pie shield after about 30 minutes. You can use foil by cutting a large round hole in the center of a piece of foil and placing it over the pie, loosely forming it to the sides of the pie dish.
  6. Let cool before cutting.

Gluten-Free Pie Crust Recipe
More Dessert Recipes

For more great cinnamon recipes visit Friday Foodie Fix at The W.H.O.L.E. Gang.  This post is also a part of Slightly Indulgent Tuesdays where you will find many (but not all) gluten-free recipes.

This post may contain affiliate links. See my disclosure policy for more information.


  1. pilgrimscottage says

    Yummy…yummy…yummy. Looks wonderful. Funny, too, because I just put up a post on raw pumpkin soup. I must try your pie recipe what with all the pumpkins coming out of my ears.

  2. gfe--gluten free easily says

    Woohoo, Linda! Dairy-free pumpkin pie success–love it! It's great to know that almond milk and a little more pumpkin puree will work for this pie. Thanks so much for sharing that info and your recipe. I'll send folks who ask about dairy-free (and are not interested in using coconut milk either for various reasons) your way. :-)


  3. Stephanie says

    Bravo Linda! The pie looks delicious. I'm glad to hear it worked so well dairy free (and happy to see you used a non-coconut milk!). Thanks for sharing. I think I'll have to make this one this weekend.

  4. Heather @CeliacFamily says

    It looks great, Linda. Glad to know that the almond milk works. I've been thinking about trying it with coconut milk, but the almond milk sounds better.

  5. Mother Rimmy says

    Wonderful pie. My son's girlfriend is wheat free and dairy free. We'll make this together. I sent her your blog link. She'll love you!

  6. Angie says

    425 F for the whole time is too high. Should turn down to 350 F after 7 mins or so. Wish I figured that out sooner – now I have a burned crust. :(

    • says

      Angie, I’m so sorry you had a burnt crust. The instructions say to bake it at 400 and to cover the edges with foil after 30 minutes. Covering the edges keeps the crust from burning.

  7. Kristen Woudstra says

    Thank you so much for this recipe! My 5 year old daughter has multiple severe food allergies, wheat and dairy among them. The holidays can be difficult, because there are so many treats she can’t have. A few weeks ago she was asking if she could try the pumpkin pie my husband and I were enjoying, and we felt so bad telling her that it had “itchies” in it. (Of course we gave her a dairy free ice cream sundae in place of the pie!) But I promised to find an allergen free pumpkin pie that she could try. This pie is FANTASTIC!!! It was seriously one of the best pumpkin pies I’ve ever had. The crust was fantastic (I did add a tablespoon of sugar ;), and you couldn’t tell at all that the evaporate milk was missing from the filling (I used coconut because she’s allergic to nuts). My daughter scarfed down 2 pieces! Thank you!

    • says

      Do you ever use almond flour? Where can I buy Xanthum gum?
      One more question:). Why do so many of you prefer not to use coconut milk?
      I’m new to all this!

      • says

        Hi Jennifer. I have used almond flour a little, but not in this recipe. Xanthan gum can be found at health food stores, or on Amazon. I like coconut milk, but it can give food a definite coconut flavor which I don’t always want in a recipe.

  8. Alicia says

    I know this is an old post, but I’m really hoping you’ll see the comment anyway. I was looking for a gluten and dairy free pumpkin pie recipe, that I could make for my cousin. I’ve never used almond milk before, and I’m not sure what kind I should get… Any recommendations?

    • says

      Sara, I haven’t used almond flour or buckwheat a whole lot. You will just have to give it a try and let us know. :)

  9. rebecca says

    This looks and sounds great.
    But…. just wondering how this is dairy free if there are eggs in it??? Hmmm

    • says

      Hi Rebecca. It is a common misconception that eggs are dairy because they are often sold in the dairy case at the store. Dairy only refers to milk products such as milk, cream, butter, and cheese. Eggs come from chickens who don’t produce milk. :)

  10. Alicia says

    Thank you, so much, for this recipe! I was able to make a pumpkin pie my cousin could eat, and we all loved it! My husband said it was my best pumpkin pie yet, which a pretty big compliment. I’m so glad I found this recipe.

  11. gluten free 10 year old says

    Hi, i tried making your pie filling recipe for Thanksgiving, when I baked it the pie filling bubbled instead of hardening, so I just left it in the oven to bake a little bit longer and it still did not harden, I took it out and set it in the garage to cool ( our fridge was full of Thanksgiving food) and it hardened a little bit but still was pudding like, but my two sisters loved it and so did I.

    • says

      I’ve made this pie many times and never had that happen. I wonder if you forgot the eggs. I’m glad you enjoyed it though!

    • Stacey says

      Mine does the same thing. It tends to be very soft and not able to cut into it immediately. Longer it sits in the fridge after cooking, the better. As long as I don’t inhale it and let it sit in the fridge, it is more pie like and not as soft. I left mine in the fridge for a day before cutting into it, and it was much easier to slice. I use this recipe when making pumpkin pie. LOVE it!!

  12. Chris Hemmingway-Mucurio says

    Hi, I just wanted to put in my 2 cents. After experimenting with a variety of non-dairy milks, I found that the best pumpkin pie taste & texture came from using 8 oz of almond milk; with 4 oz of coconut milk. Thanks for all the good ideas.

  13. Caroline says

    This pumpkin pie was delicious!!! My entire family loved it. We thought it was better than the “regular” pumpkin pie. We will make this again and again.

  14. Lynda says

    How do you make your pumpkin puree? I’m new to the gluten free world and I am just starting to experiment.

  15. Rainie says

    You did not include baking temp. & time.
    When I make my pie crust I just mix some olive oil with the non gluten flour of my choice & a little water & press into my pie plate.
    Sometimes I just cover the bottom .

    • says

      There is no baking time and temp for the crust because you should follow the instructions for whatever pie you are making. The pumpkin pie instructions say to bake at 400 degrees for 45-55 minutes. Sorry for the confusion!

  16. Hope says

    I am taking a chance since this is an old post. Is it possible to sub the eggs with something else? I am dairy, gluten, egg, and many more food items free and my boyfriend is craving pumpkin pie!

  17. Dawson says

    What can be done to eliminate the suger? I am always looking for better recepies but so many disappoint because of the suger which, as a diabetic, I try to avoid.

  18. toni says

    thank you so very much for posting this recipe. i am mildly allergic to gluten & dairy. this pumpkin pie looks awesome. I’m donna make this tomorrow for thanksgiving.please post more recipes . i’m looking for a gluten free dairy free apple pie recipe. Thank you Linda Etherton your a godsend to allergy suffers like me

  19. Elizabeth says

    I was looking to substitute the evaporated milk with either coconut milk or almond milk. It’s for my daughter who is 28 and gets sinus symptoms a few minutes after accidentally ingesting any hidden dairy partial unit in a food. I’m amazed. I have 2 pies in the oven now for the others, but I told her I would make her one. But the non-refrigerated almond milks (etc all) are not evaporated. Will that make it too soupy?
    Maybe I will microwave a little of it as a custard and experiment if it’s not great.
    But if you know a way around the evaporated milk, please let me know?
    Thank you.

  20. Elizabeth says

    I’m sorry. I must need a nap! I was just reading comments about milk free and finally saw it….it was right there! Bless you. Rebecca will be so happy! Due to multiple chemical sensitivities, her three kids are starting to be congested all the time, so we will pray they love this!I also saw a recipe that exchanged the sugar for 1/4 cup honey and 1/4 cup of brown sugar. I want to try that too. But only one new thing a holiday, I think!

    God bless your holiday with joy and peace.
    Thank you.

  21. Heatherly says

    Great recipe and super tasty. I made this today. I used a pre-made gluten free pie crust because I was out of time and lacking certain ingredients but I was able to find an already made gluten free and dairy free crust. I made the filling according to directions but used coconut egg nog( So delicious brand) instead of almond milk. Then I used a spice mix I had similar to pumpkin pie mix. I also added just a touch of lemon zest and I used coconut sugar( a little less than what it called for) instead of regular because that is all I had. It still turned out amazing. I am totally keeping this recipe for future use. I am glad to find one that works especially with all my dietary restrictions.

  22. Kamah says

    Thanks so much for posting this- it worked wonderfully and allowed my daughter to eat her 1st pumpkin pie ever! I tried it too, of course, and it was delicious :) A lifesaver for thanksgiving, thanks again and happy holidays to you! ~Kam

  23. Bren Knight says

    Hi. Have you tried freezing this recipe? I have a lot of pumpkin to use up and think this recipe would be perfect to take along for some upcoming potluck events. Thanks!

  24. Kim Tobin Webb says

    How do you keep the crust from becoming soggy. I tried just putting the filling in then baking. They said the crust was raw in the middle. The next pie I decided to cook the crust first and then add the pumpkin filling and cook again. This time I decided to try a piece before I gave it away. The crust was soggy an doughy in the center of pie. I need some help.

    • says

      I’ve never had that problem and I do not bake the crust first. Maybe the pie filling ingredients were too wet. Did the filling firm up? Or maybe the oven wasn’t hot enough. I don’t do a lot of pie baking, so I’m not a great problem solver on this one. But this recipe has worked well for me numerous times.

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