Gluten Free Dairy Free Refined Sugar Free Pumpkin Pie

Pumpkin Pie Recipe – Gluten, Dairy, and Refined Sugar Free

What would Thanksgiving be without pumpkin pie? For me, the thought is just too horrific to bear.

In my house, no pumpkin pie at Thanksgiving would cause an uproar. The “villagers” would line up with torches burning and pitchforks in hand, determined to find and destroy the evil that brought about such a catastrophe.

This year however, I can’t rely on my old standby recipe, the one I have made for more years than I care to admit in writing. This year I need to make a pumpkin pie that is not just gluten free but dairy and refined sugar free as well.

The reason is this little guy:

Harper Wes

Meet Wes, the newest addition to our family. He is sweet and adorable and utterly delicious and we just can’t get enough of him. And as it turns out, unable to have gluten, dairy, and refined sugar. Which means Mommy can’t have gluten, dairy, or refined sugar. Which means I need a new recipe for pumpkin pie this year.

Since my family can detect even the slightest change in our Thanksgiving Day menu, and protest such change loudly and with much drama, I need the recipe to be undetectable from my old standby recipe. So off to the kitchen I went for a little experimenting and here is the result.

I am confident the “villagers” will be pleased and leave their pitchforks at home. In fact the only forks I expect to see are the ones putting bites of this pie into their mouths.

Recipe Notes: Need a good pie crust recipe? Check out my step by step recipe for perfect gluten free pie crust. To make dairy and refined sugar free use coconut palm sugar in place of the sugar called for in the recipe and in place of the butter (used in the pie crust recipe) use either dairy free buttery sticks (such as from Earth Balance) or shortening sticks – I find these work better than the dairy free buttery spreads. For the coconut milk, use canned, not the coconut milk beverage sold in the refrigerated section.

Gluten Free Pumpkin Pie

4 from 4 votes
Gluten Free Dairy Free Refined Sugar Free Pumpkin Pie
Print Recipe

Pumpkin Pie Recipe – Gluten, Dairy, and Refined Sugar Free

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 245kcal
Author: Gluten Free & More


  • Gluten free non-stick cooking spray
  • 1 9 inch gluten free pie crust, unbaked
  • 2 large eggs
  • 1 (15 ounce) can pure pumpkin puree (not pumpkin pie filling)
  • ¾ cup Wholesome Sweeteners Coconut Palm Sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon kosher or fine sea salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon grated nutmeg
  • 2 teaspoons pure vanilla extract
  • 1 (13.5 ounce) can full fat coconut milk


  • Preheat oven to 425 degrees.
  • Spray a 9 inch pie pan with cooking spray. Line with the pie crust.
  • In a large mixing bowl, whisk the eggs. Add the pumpkin, coconut sugar, cinnamon, salt, ginger, cloves, nutmeg, and vanilla. Whisk to combine. Add the coconut milk and whisk well until combined. Pour the mixture into the pie crust.
  • Place pie in oven and bake for 15 minutes. Leave pie in oven, reduce heat to 350 and continue to bake for another 40 – 45 minutes or until the center looks set. If the crust is browning too much, loosely lay a piece of foil over the pie.
  • Allow the pie to cool for 2 hours, then refrigerate until serving.


Nutrition Facts
Pumpkin Pie Recipe – Gluten, Dairy, and Refined Sugar Free
Amount Per Serving
Calories 245 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Cholesterol 54mg18%
Sodium 390mg16%
Potassium 52mg1%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 105IU2%
Calcium 20mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baking Coconut Dairy Free Gluten-Free Gluten-Free Recipes Pie Pumpkin Thanksgiving Vanilla
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  1. I make my pumpkin pie filling with canned coconut milk and coconut palm sugar too, and it is SO delicious :-)

    1. Gluten Free & More
      November 14, 2014

      It’s the best!


  2. Victoria
    November 14, 2014

    Thank you so much for this recipe!! My family is gluten free and I have gone dairy free while nursing our son, so Thanksgiving this year was looking a little pathetic in the dessert department. I am so excited to try this version!! We were all feeling pretty sad about not being able to have pumpkin pie and were debating what our alternative would be. So I can’t wait to tell them about this! I enjoy your recipes very much! Thank you for all your work on making yummy choices for people with food allergies/sensitivities!

    1. Gluten Free & More
      December 1, 2014

      You’re welcome Victoria, and thank you so much! I’m happy this recipe could spice up your Thanksgiving … What’s Thanksgiving without pumpkin pie! Hope you had a great holiday.


  3. Maria
    November 15, 2014

    Hi, just a quick question about your recipe. You mention substituting shortening or earth balance for the butter to make it dairy free. However, I don’t see in the recipe that it calls for either of these? Thanks for clarifying. Love all your recipes. Keep ’em coming.

    1. Gluten Free & More
      December 3, 2014

      In the pie crust recipe I meant. Thank you and happy holidays!

  4. Maggie
    November 15, 2014

    What a sweet pair of babes Carol! I had no idea you had a new grandbabe, that’s so exciting. I had to eliminate dairy for Callum and wish I’d eliminated gluten too! If I knew then what I know now! It’s so sweet of you to make your Grandson’s Mama a pie she can enjoy. Happy holidays xoxo

    1. Gluten Free & More
      December 1, 2014

      Thanks so much Maggie! Happy holidays to you too.


  5. Ellen
    November 23, 2014

    Crushed gf df ginger snap cookies mixed with a lil df spread works as a crust for this delicious pumpkin pie!

    1. Gluten Free & More
      December 1, 2014

      That sounds great!


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  7. Connie Kee
    November 2, 2015

    Hi, I tried the pumpkin pie recipe and it it was horrible because of the canned coconut milk. It tasted like soap! Any ideas? Thanks. Connie

    1. Gluten Free & More
      November 24, 2015

      Hi Connie, I’ve personally never had coconut milk that tasted like soap, however you can substitute it using dairy free evaporated milk as in this recipe:
      I hop ethat helps. xo, Carol

  8. Maria
    November 23, 2015

    Any chance you’d share your old standby recipe?

  9. Angeles
    November 25, 2015

    Hi! I am in the process of making this right now – it’s in the oven. It’s been in there the 15 minutes at 425 and now almost an hour later it’s still not cooked in the middle – totally liquid. Was I supposed to put the whole can of coconut milk in (which is what I did) or just the thick cream part? I can’t think of a reason other than maybe I shouldn’t have added water – that it isn’t cooking.

    1. Gluten Free & More
      December 18, 2015

      Yes, you were supposed to use the whole can of coconut milk. I don’t know if your oven temperature is correct … Did it ever get cooked all the way through?

      1. Debbie O'Dell
        December 20, 2016


        I made the pumpkin pie and had the same problem. I baked it at 425 for 15 minutes and then reduced the temp to 350 for 45 minutes. It was very “toothpick” wet, so I kept baking it until it was overcooked and it still was not toothpick set. It was good but the outer edges were dry.

        Our oven seems to a bit hot so I was surprised the pie didn’t bake up well. What should the results for a “done” toothpick or knife test look like?


        1. Gluten Free & More
          December 22, 2016

          Hi Debbie,
          Pumpkin pie is more like custard so the toothpick thing isn’t a good way to test. It should look set and drier around the edges than in the middle and as it cools and chills it becomes more firm.

  10. Sammy
    December 9, 2015

    Your gluten free, dairy free, refined sugar free pumpkin pie was a huge hit this Thanksgiving 2015. The pie was awesome. My husband asked me to make another one the day after Thanksgiving because it was gone within the first 30 minutes! More gf, df, rsf recipes please.

    1. Gluten Free & More
      December 10, 2015

      haha thanks Sammy! I’ll try to fit some more of those in!

  11. Premala
    December 23, 2015

    Do you use Xanthum gum at all?

    1. Gluten Free & More
      February 10, 2016

      yes, there’s xanthan gum in the flour used in the pie crust recipe.

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  24. Desma Abbott
    September 24, 2017

    I substituted the sugar with pure maple syrup
    And made my own gluten free crust
    It turned out great!!!!! PS I put some pure whipped creme on top

    1. Aleksandra
      October 6, 2017

      Desma, I like your idea of using maple syrup instead of sugar. Did you reduce any other liquids in the recipe? I would like to try using the syrup, so wanted to make sure that there were no other modifications. Thank you :)

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  26. November 4, 2018

    I have used Coconut Milk for a couple yrs. I also would like to know how much Maple Syrup to use in place of sugar .

  27. November 15, 2018

    I too use the coconut milk, since I’m DF . GF and go light on the grains also.

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