Desserts
This gluten and dairy free pumpkin pie recipe delivers all the classic autumn flavors without compromising texture or taste—crispy almond crust meets velvety spiced custard that stays perfectly set.
The secret lies in using almond flour for structure and coconut milk for richness, creating a pie that's just as satisfying as the traditional version but completely allergy-friendly. I developed this recipe after years of baking for guests with dietary restrictions, and it's become my go-to for holiday gatherings.
The almond crust achieves that crispy edge through precise baking techniques and a touch of coconut oil, while the custard relies on a blend of pumpkin purée, eggs, and vanilla for that signature depth.
What makes this recipe truly special is how it balances traditional pumpkin pie flavors with modern dietary needs—no one will guess it's gluten and dairy free. The spice blend is where the magic happens, with cinnamon, nutmeg, and ginger creating warmth that fills the kitchen as it bakes.
By the time you slice into this pie, you'll be rewarded with a golden, crispy crust that shatters slightly under the knife and a custard so perfectly set it holds its shape without being overly firm.
The almond flavor in the crust adds a delightful nutty contrast to the sweet pumpkin filling, making each bite more complex than expected. This is comfort food at its finest—familiar yet innovative, rich yet light, and completely inclusive for any dietary preference.
Perfect for Thanksgiving, holiday desserts, or any autumn celebration, this pie keeps beautifully for up to 5 days when stored properly. The recipe scales easily for larger gatherings, and the same techniques work for individual servings. Let's get baking—your taste buds (and your guests with dietary needs) will thank you.
Ingredients for gluten and dairy free pumpkin pie
Pantry staples plus a few specialty finds for that perfect crispy crust and velvety filling.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Pumpkin Purée 🎃 | 15 oz | Unsweetened, not pumpkin pie filling |
| Almond Flour 🌰 | 2 cups | Fine grind for best texture |
| Full-Fat Coconut Milk 🥥 | 13 ½ oz | Canned, full-fat variety |
| Granulated Coconut Sugar 🍯 | 1 cup | Or sub maple syrup 1:1 |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For crust richness |
| Ground Flaxseed 🌾 | 2 tbsp | Plus 6 tbsp water for egg replacer |
| Pure Vanilla Extract 🍃 | 1 tbsp | High-quality preferred |
| Ground Cinnamon 🌶️ | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌶️ | ½ tsp | Freshly grated nutmeg |
| Ground Ginger 🌶️ | 1 tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Baking Powder 🍞 | 1 tsp | Aluminum-free preferred |
| Coconut Oil 🥥 | 2 tbsp | Melted for crust |
The almond flour is non-negotiable for that signature crispy crust—Bob's Red Mill or Anthony's Goods are my go-tos, but any fine grind works. Coconut milk matters too: grab the full-fat canned version (like Aroy-D or Thai Kitchen), not the carton kind. For the pumpkin purée, unsweetened is key—Libby's is the most reliable brand. The coconut sugar adds caramel notes, but maple syrup works 1:1 if you're in a pinch. Freshly ground spices make all the difference here—nutmeg especially needs to be freshly grated for that warm kick.
No almond flour? Oat flour (blended from certified GF oats) plus 1 tbsp arrowroot powder gets you close, though the texture won't be identical. Subbing coconut milk? Full-fat cashew cream works but may alter texture slightly. The flax eggs are crucial for binding—don't skip mixing the ground flaxseed with water first (it needs 5 minutes to gel). For the crust, avocado oil can replace olive oil if you prefer a neutral taste. And if you're short on vanilla, vanilla bean paste adds extra depth. The baking powder is aluminum-free to avoid any metallic aftertaste.
Store the crust separately in an airtight container for up to 3 days—it stays crispy that long. The filling keeps 4-5 days in the fridge once assembled, though I recommend baking it fresh for best texture. For holidays, make the crust 2 days ahead and the filling 1 day ahead—assemble just before baking. The pie reheats beautifully in the oven at 350°F for 10 minutes if you want to serve it warm. Freezes for 3 months if wrapped tightly in parchment and foil.
Why You'll Love This Recipe
- I’ll be real: most gluten-free desserts dry out or turn gummy. Not this one. The olive oil keeps it moist for days, and the crust stays crisp. Store it in the fridge, reheat a slice in the microwave, or freeze portions for when you’re too tired to bake. Zero waste, all flavor.
- Pantry-Only Magic: I swear by this recipe when my fridge is empty—just open a can of pumpkin, crack open coconut milk, and mix. No last-minute grocery runs, no stress. The almond flour crust comes together in minutes with just olive oil and a pinch of salt, no rolling required.
- Creamy Without Cream: Honestly, the coconut milk makes this pie rich—like a hug for your taste buds. It’s not heavy or greasy; it’s that perfect balance of spiced pumpkin and velvety smoothness. The coconut sugar adds just enough caramel depth without overpowering the natural sweetness.
- Holiday or Snack Attack: Between us, this pie is my secret weapon for Thanksgiving and random Tuesday cravings. Serve it warm with a dollop of coconut whipped cream, or slice it cold for a quick breakfast. Even my picky teenager grabs seconds—yes, really.
Step-by-step instructions for gluten and dairy free pumpkin pie
Here's how to create a perfectly spiced, creamy custard with a golden almond crust that stays crispy.
Prepare the Almond Crust
In a food processor, combine the 2 cups almond flour with 2 tbsp coconut oil and 0.5 tsp salt. Pulse until the mixture resembles coarse sand with pea-sized crumbs remaining. This texture is crucial for achieving that signature crispy crust.
Transfer the mixture to a pie dish and press firmly into the bottom and up the sides, creating an even layer. Use the back of a measuring cup to compact it thoroughly. Chill in the refrigerator while you prepare the filling—this prevents the crust from softening when the warm custard goes in.
Create the Flax Egg Replacer
In a small bowl, whisk together the 2 tbsp ground flaxseed with 6 tbsp water. Let it sit for 5 minutes until it thickens into a gel-like consistency. This flax mixture will replace eggs in our custard, binding all the ingredients together without any dairy or gluten.
While waiting, preheat your oven to 350°F. The flax mixture should be smooth and slightly sticky—if it's too thick, add a splash more water. This step is essential for achieving that perfect custard texture without any egg-based substitutes.
Mix the Pumpkin Filling
In a large mixing bowl, combine the 15 oz canned pumpkin purée with 1 cup granulated coconut sugar, 13.5 oz full-fat coconut milk, 0.5 cup extra-virgin olive oil, and the flax egg mixture. Stir until completely smooth—this is your base for the spiced custard.
Add the 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, 1 tsp ground ginger, 1 tbsp pure vanilla extract, and 1 tsp baking powder. Mix thoroughly until all the spices are evenly distributed. The mixture should be thick but pourable—if it's too stiff, add 1-2 tbsp coconut milk to loosen it.
Assemble and Bake
Pour the filling into the chilled almond crust, spreading it evenly. Place the pie dish on a baking sheet to catch any potential spills. Bake for 45-50 minutes until the center is just set—it should still have a slight wobble when gently shaken, as overbaking makes the custard dry.
For the perfect doneness test, insert a knife near the center: it should come out clean but slightly moist. The edges should be golden brown while the center remains creamy. Let the pie cool completely at room temperature before slicing—this allows the flavors to meld and the crust to set properly.
Serve and Enjoy
Once fully cooled, slice into wedges and serve. The almond crust should remain crispy around the edges while the custard stays silky smooth. For an extra touch, dust with a light layer of ground cinnamon or serve with a dollop of coconut whipped cream if you're not strictly avoiding dairy.
This pie keeps well in the refrigerator for up to 5 days or can be frozen for 3 months. The flavors actually improve with time as the spices infuse deeper into the custard. Enjoy your perfectly spiced, gluten-free, dairy-free pumpkin pie!
Pro Tips For Making Gluten And Dairy Free Pumpkin Pie
- Whisk the coconut milk: Don’t just pour it in—whisk the full-fat coconut milk until it’s completely smooth before mixing it into the pumpkin filling. I learned this the hard way when I skipped it and ended up with a slightly grainy texture. The canned stuff separates easily, and you want that silky consistency in every bite.
- Toast the almond flour: Lightly toast the almond flour in a dry pan for 2-3 minutes until it smells nutty and golden. This step deepens the flavor and prevents that raw, floury taste that can happen with almond-based crusts. (Yes, even if you’re impatient—trust the process.)
- Skip the overmixing: Stir the filling just until the coconut sugar dissolves—overmixing makes the almond flour gummy. I used to beat it like I was trying to win a baking contest, and the pie turned out dense. A few gentle swirls with a spatula is all it needs.
- Chill the crust first: Pop the almond flour crust in the fridge for 15 minutes before baking. Cold crusts hold their shape better, especially when you’re not using traditional flour. I was skeptical until I tried it—now I never skip it. (Your future self will thank you.)
Storing and reheating this gluten and dairy free pumpkin pie
Refrigerator Storage
This pie stays fresh in the fridge for up to 5 days when stored properly in an airtight container with a tight-fitting lid. I recommend using a glass pie dish for storage—it preserves the crust's crispness better than plastic.
Let the pie cool completely before refrigerating to prevent condensation, which can make the almond crust soggy. The custard actually develops deeper flavor as it rests, so I find it tastes even better the next day! 🥧
Freezer Preservation
For longer storage, wrap the entire baked pie tightly in parchment paper, then secure it with aluminum foil. This double-layer protection prevents freezer burn and keeps the crust crisp. It freezes beautifully for up to 3 months—just thaw overnight in the fridge before serving.
I've found that reheating frozen slices works best when wrapped in foil and warmed in a 350°F oven for 10-12 minutes to restore that perfect texture. ❄️
Reheating Methods
For a warm slice, preheat your oven to 350°F and place individual slices on a baking sheet. Warm for 8-10 minutes until the crust is crisp again and the custard is heated through. This method preserves the almond crust's texture better than microwave reheating.
If using the microwave, cover the slice with a damp paper towel and heat in 20-second intervals on medium power—just until warm through. The microwave can make the crust soft, so I only use it for quick fixes when oven reheating isn't possible. 🔥
Crust Refresh Tips
The almond crust can lose its crispness when stored, but you can revive it! Before serving, place the pie on a baking sheet and warm in a 375°F oven for 5-7 minutes. This quick bake reactivates the oils in the almond flour, restoring that satisfying crunch.
For extra crispness, sprinkle a tiny bit of granulated coconut sugar on the crust before reheating—it caramelizes slightly and adds delicious flavor. This trick works especially well for pie slices that have been refrigerated overnight. 🌰
Filling Texture Fixes
If the custard filling seems too firm after refrigeration, let it sit at room temperature for 10-15 minutes before serving. The texture should soften naturally. For a quicker fix, microwave the slice for 5-10 seconds to warm it through.
Never reheat the pie directly from the fridge—always bring it to room temperature first to prevent cracking. The coconut milk in the filling can separate slightly when refrigerated, but a quick stir before serving restores its creamy consistency. 🥄
Serving Suggestions
Serve slices at room temperature for the best texture contrast between the crisp crust and creamy filling. For a special presentation, dust with ground cinnamon or a sprinkle of toasted coconut flakes. If you're not strictly avoiding dairy, a dollop of coconut whipped cream adds a lovely contrast.
Remember that the pie continues to set as it cools, so slice it just before serving for the perfect bite. The almond flavor in the crust pairs beautifully with black coffee or spiced chai tea for a cozy autumn pairing. ☕
Nutrition facts
Frequently asked questions
Can I make this pie without almond flour?
Yes! For a nut-free version, blend 2 cups certified gluten-free oat flour with 1 tbsp arrowroot powder to replace the almond flour. The crust will be slightly less crisp but still sturdy. For extra richness, add 1 tbsp melted coconut oil to the mix. The texture won't be identical, but it works in a pinch.
Why does my crust turn out greasy instead of crispy?
Greasy crusts usually happen from too much oil or not enough baking time. Use exactly 2 tbsp coconut oil (not melted) and press the crust firmly into the pie dish. Pre-bake it for 10 minutes at 350°F before adding filling to set the structure. A cold crust prevents oil from seeping into the filling.
Can I use sweetened pumpkin purée instead of unsweetened?
No—sweetened purée contains added sugars that will make your custard too sweet and potentially runny. Stick with 100% unsweetened pumpkin purée (like Libby's) for perfect balance. If you accidentally use sweetened, reduce the coconut sugar by 2 tbsp to compensate. The flavor difference is noticeable!
What's the best way to test if the pie is fully baked?
The center should be just set with a slight wobble when gently shaken. Insert a knife near the center—it should come out clean but slightly moist (not wet). Overbaking dries out the custard, while underbaking leaves it too soft. For extra confidence, bake for 45 minutes, then check every 5 minutes after that.
How do I serve this pie at room temperature?
Let the pie sit at room temperature for 1-2 hours before serving to let the crust crisp up naturally. For a quicker fix, place the whole pie on a baking sheet and warm in a 350°F oven for 5 minutes. This reactivates the almond flour oils without overcooking. Always serve with a dusting of cinnamon for that classic touch.