Gluten-Free Pumpkin Pie Recipe for Perfect Fall Desserts

Nothing says Thanksgiving like pumpkin pie—especially a gluten-free pumpkin pie!

At least, that’s my husband’s opinion.

I didn’t grow up eating pumpkin pie, so I didn’t know what I’d been missing. After tasting it at my mother-in-law’s, I was hooked.

For the past four years I worked to perfect a dairy-free and gluten-free pumpkin pie. I’m thrilled to share that I finally nailed it.

Why did it take so long to get the recipe right? Mostly because replacing the dairy was trial and error.

Many traditional recipes call for evaporated or condensed milk, both of which contain dairy. When I tried condensed milk substitutes, the filling puffed up and took on a cake-like texture instead of the creamy, dense texture that a classic pumpkin pie should have.

Once I found a reliable evaporated milk replacement in sweetened evaporated coconut milk, the next step was adjusting the sugar. Because I couldn’t find an unsweetened dairy-free evaporated milk locally, the sweetened coconut milk meant I didn’t need as much added sugar.

Helpful Tips:

1. Heat the pumpkin puree and spices together first. Simmering them on low for about 10 minutes brings out the spice flavors and helps remove any canned taste from store-bought pumpkin puree.

2. Prevent a soggy gluten-free crust. Brush the unbaked crust with egg white before adding the filling. This seals the crust and keeps it crisp.

3. Cool the pie slowly to reduce cracking. After baking 15 minutes at 425°F and then 35 minutes at 350°F, turn the oven off and leave the pie inside with the door closed for 20 minutes. Then crack the oven door and let it sit another 10 minutes. Slowing the cooling process helps prevent cracks on the surface.

How To Make Gluten Free Pumpkin Pie 

Before starting, preheat your oven to 425°F and gather your supplies and ingredients.

You will need:

• 9-inch pie pan
• gluten-free, dairy-free pie crust (9-inch)
• 15 oz pumpkin puree
• 12 oz sweetened evaporated coconut milk
• 1/2 cup sugar
• 2 eggs
• 1 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• dairy-free whipped cream (optional)

Step 1: Pour the pumpkin puree into a small saucepan, add the spices, and cook on low for 10 minutes, stirring occasionally. Remove from heat and let cool.

Step 2: In a stand mixer, combine the cooled pumpkin mixture, evaporated coconut milk, eggs, and sugar. Mix on medium for about 3 minutes until the filling is smooth.

Step 3: Brush the 9-inch pie crust with egg white to seal it.

Step 4: Pour the pumpkin filling into the prepared crust.

Step 5: Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 35 minutes.

Step 6: Turn the oven off and leave the pie inside, door closed, for 20 minutes. Then crack the oven door and let the pie rest another 10 minutes. Transfer it to the countertop for 30 minutes, then refrigerate for at least 2 hours.

Serve chilled, optionally topped with dairy-free whipped cream.

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