This Dairy and Gluten-Free Pumpkin Pie is unlike any pumpkin pie you've tried. It's light and creamy with the perfect textured crust that has a sweet earthy flavor. You don't even have to be dairy or gluten free to enjoy it.
I found this amazing pumpkin pie filling from Dani (one of my favorite food bloggers) over at https://cleananddelicious.com. She uses this filling to make mini pumpkin pies, but I love to make it in one big batch to take to holiday potlucks and dinners. I changed up the crust just a little bit to fit my preferences. For me, this pie completely changes the way I see pumpkin pie. It's absolutely delicious.
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📝Ingredient Notes
Canned coconut milk: You only the cream at the top of the can. None of the liquid. If your cream is too soft/thin to scoop out, let it refrigerate for a couple of hours so it's firm enough to spoon out.
Pure maple syrup or honey: I personally like the honey in the filling but you could use either.
Eggs: I let them come to room temperature to help ensure that the pie filling doesn't crack so much when baking. Although, the cracking also has to do with baking time, not just room temperature eggs!
Rolled oats: For gluten allergies/sensitivities, make sure the oats say gluten-free because some oats can be cross contaminated.
Oat flour: If you aren't gluten free you could use whole wheat flour, but either will be delicious!
🔪Instructions
Preheat the oven to 350 degrees Fahrenheit.
Prepare the crust
In a food processor, combine all of the ingredients for the crust. Process until all ingredients are well combined and sticks together when you pinch the mixture in your fingers.
Spray a pie pan with oil to ensure that the crust doesn't stick.
Press the mixture in the bottom of the pan firmly. Its just going to cover the bottom of the pan. The crust will not come up on the sides of the pan. I like to use a spatula at the end to smooth out the crust.
Bake in the oven for 10 minutes and then let cool while you prepare the filling. Do not turn the oven off.
Prepare the pumpkin pie filling
In a large mixing bowl, combine all ingredients except for the eggs and mix well. Add in the eggs and egg yolk last to ensure that they do not get over-mixed.
Mix well to combine.
Once the filling is well combined, pour it over the pie crust and smooth out the filling with a silicone spatula.
Bake in the oven for about 40 minutes for a softer, uncracked pie filling. The pie should be set and have very slight movement in the center when shaking the pan. The center should not be batter-like, but set and sticky at the surface. If the pie begins to crack, that is a sign that the custard is getting over-baked. If this happens, no worries. The pie will still be delicious and you can cover the imperfections with whipped cream.
If you like your pie to be a bit firmer and not quite as soft, you can bake for 45-50 minutes. It will get some cracks in the top, but it will not affect the taste.
Remove from the oven, place on the counter and cover with a kitchen cloth, and let the pie come to room temperature. This can take anywhere from 2-3 hours.
When the pie is at room temperature, remove the kitchen cloth and cover with plastic wrap. Place the pie in the fridge and let chill for at least 8 hours.
For storing, keep the pie well covered in plastic wrap in the refrigerator.
Slice, add your favorite non-dairy whipped cream and enjoy!
This pie is best enjoyed chilled but can be served warm.
🍯Substitutions
Honey and pure maple syrup: I use honey for the filling and maple syrup for the crust. But if you'd rather use one of these instead of the other, that should work just fine.
Shredded coconut: If you aren't a fan of coconut, I would use about ½ cup of chopped pecans in its place.
Oat flour: I've also used whole wheat flour instead of oat flour and it works great! The crust will of course be a little more brown in color, but just as delicious.
✅Pro Tips
- Don't worry if the coconut cream leaves behind tiny lumps when it's whisked in with the filling. Sometimes that happens depending on the can of coconut milk you get. It's not going to be as noticeable once it's baked. At most, you may see a couple of tiny specs of cream. There isn't much you can do here. It doesn't affect the flavor or consistency.
- Use room temperature ingredients. The rule of thumb when baking custards is to use room temperature ingredients. This helps the custard not crack. I mainly take precaution with juts the eggs here. If the ingredient you're using is coming out of the refrigerator, bring it to room temperature.
🧊Storing
Wrap the pumpkin pie tightly in plastic wrap and store it in the refrigerator for 3 to 4 days.
I have not tried freezing this pumpkin pie before so I do not have information on freezing at this time.
Other Dairy-Free Desserts to Try
Dairy-Free New York Cheesecake
⭐️Before you go! If you enjoyed this recipe for my Dairy and Gluten-Free Pumpkin Pie, leave a review and comment down below to share it with me! I love to hear from you. Also, if you aren't following me on Instagram, search @thedairyfreemenu for some more cooking inspiration!
📖 Recipe
Dairy and Gluten-Free Pumpkin Pie
Ingredients
Pumpkin Pie Filling
- 1 can 100% pumpkin puree not pumpkin pie filling
- ½ cup coconut cream from a can of coconut milk see notes
- ½ cup honey or pure maple syrup I use honey
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon coarse kosher salt
Crust
- ½ cup chopped pecans
- ½ cup unsweetened shredded coconut
- ½ cup rolled oats
- ½ cup oat flour see notes
- ¼ cup pure maple syrup or honey I use maple syrup
- 3 tablespoons coconut oil melted
- ¼ teaspoon coarse kosher salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
Prepare the Crust
- In a food processor, combine all of the ingredients for the crust. Process until all ingredients are well combined and sticks together when you pinch the mixture in your fingers.
- Spray a pie pan with oil to ensure that the crust doesn't stick.
- Press the mixture in the bottom of the pan firmly. Its just going to cover the bottom of the pan. The crust will not come up on the sides of the pan. I like to use a spatula at the end to smooth out the crust.
- Bake in the oven for 10 minutes and then let cool while you prepare the filling. Do not turn the oven off.
Prepare the Pumpkin Pie Filling
- In a large mixing bowl, combine all ingredients except for the eggs and mix well.
- Mix in the eggs and egg yolk last to ensure that they do not get overmixed.
- Once the mixture is well combined, pour it over the pie crust and smooth out the filling with a silicone spatula.
- Bake in the oven for about 40 minutes for a softer, uncracked pie filling. The pie should be set and have very slight movement in the center when shaking the pan. The center should not be batter-like, but set and sticky at the surface. If the pie begins to crack, that is a sign that the custard is getting over-baked. If this happens, no worries. The pie will still be delicious and you can cover the imperfections with whipped cream.
- If you like your pie to be a bit firmer and not quite as soft, you can bake for 45-50 minutes. It will get some cracks in the top, but it won't affect the taste.
- Remove from the oven, place on the counter and cover with a kitchen cloth, letting the pie come to room temperature. This can take anywhere from 2-3 hours.
- When the pie is room temperature, remove the kitchen cloth and cover with plastic wrap. Place the pie in the fridge and let chill for at least 8 hours.
- For storing, keep the pie well covered in the refrigerator.
- Slice, add your favorite non-dairy whipped cream and enjoy!
Notes
- For the can of coconut milk, you are ONLY using the coconut cream that sits at the top of the can. Do not add any liquids from the bottom of the can. Only the solid cream.
- For the eggs, I like to let them get to room temperature because when baking any type of custard-like dessert, it helps ensure that cracks do not form.
- You can also use whole wheat flour in place of the oat flour.
Nutrition
Note: The nutrition label is just an estimate. Amounts may vary.
Did you make this recipe? Let me know!