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Pumpkin Pie (gluten-free, dairy-free option)

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 355 kcal


Pie Crust

  • 1 1/4 cup gluten-free all purpose flour (or regular flour)
  • 1/2 cup butter or refrigerated coconut oil (or dairy-free butter alternative)
  • 1/4 tsp salt
  • 4-5 tbsp cold water

Pumpkin Pie Filling

  • 2 eggs
  • 3/4 cup brown sugar (or 1/2 cup maple syrup)
  • 2 tbsp cornstarch
  • 2 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 15 oz pumpkin puree
  • 1 1/4 cup coconut milk (or heavy cream)


Pie Crust

  1. To begin, add your flour and salt to a food processor with your s-blade in. Cut your butter into small, pea-sized pieces and add it to your food processor. Pulse together till the butter has been finely ground into the flour (looking like thick sand). Then, while pulsing, add one tablespoon of ice cold water at a time. Pulse until your pie crust almost becomes one large ball.

  2. Place a large piece of parchment paper on your counter. Place your pie crust on top, and gently push it together to form a thick disk. Place another piece of parchment paper on top. Using a rolling pin, gently roll the rough out till you have one, uniform, thin, round pie crust. You should be able to place your pie dish on top of the dough and still see extra dough sticking out around the pan, about two inches all around.

  3. Spray your pie pan with non-stick spray.

  4. Gently and slowly remove the top sheet of parchment paper from your pie crust. Quickly place your hand under the pie crust and parchment paper, and flip the pie crust over into the middle of your pie pan. Gently remove the second piece of parchment paper from the top.

  5. Gently press the dough around the pie pan, so that you have one smooth, even layer, on the bottom and around the edges. If you have excess dough coming over the edges of the pie pan, you can cut or tear it off.

  6. Smooth out the top edge of your pie crust or crimp it in a pattern.

  7. Gently wrap your pie crust with plastic wrap and place it in the fridge for at least 4 hours, for the butter to harden and develop more flavor.

Pumpkin Pie Filling

  1. Prepare your filling after the crust has chilled in the fridge for 4 hours. Preheat your oven to 425.

  2. To a large mixing bowl, add your eggs and beat them till they're fluffy. Then, add in your brown sugar, cornstarch, pumpkin pie spice and salt and whisk them together. Add your vanilla and pumpkin puree and whisk them in. Slowly whisk your coconut milk in. Pour the filling into your pie shell.

  3. Bake in the oven for 15 minutes, then lower the temperature to 350 and bake for another 40-50 minutes. Gently insert a knife into the pie and remove it, to see if the filling has set. There should be no (or little) residue on the knife.

  4. Let cool entirely before slicing into 8 pieces. Top with cool whip or ice cream, and devour!

Recipe Notes

Stored in the fridge in an airtight container, Pumpkin Pie lasts about 3-4 days.