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Delicious Pumpkin Pie Recipe - Gluten Free & Dairy Free

pumpkin pie whole, warm color
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This gluten free and dairy free pumpkin pie is a shining star for the holiday season. It features a smooth, silky filling that gets its magic from coconut cream instead of dairy. This is a sweet and satisfying dessert that everyone can enjoy without compromise.

Ingredients

Scale
  • 1 can of pumpkin puree, 15 oz.
  • 3 large eggs, or enough egg to measure 2/3 cup
  • 1 can of coconut cream, 13.5 oz, or enough to equal 1 2/3 cup
  • 3/4 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Make a single pie crust, but don’t bake it. My gluten free pie crust recipe is here.

  2. In a large bowl blend together the pumpkin, eggs, coconut cream, and brown sugar.

  3. In a small bowl combine the  cornstarch with the spices and whisk to combine.

  4. Add to the pumpkin mixture and blend to combine.

  5. Pour the filling into the unbaked pie shell. Heat oven to 350℉.

  6. Place the pie carefully on a lower rack in the oven (just below the center). This will help the crust to brown evenly on the bottom and get cooked all the way through.

  7. The pie is done when the center jiggles like firm jello when you wiggle the pie gently, but is not so liquid that it flows like a milkshake. It will continue to set and solidify as it cools.

  8. Remove the pie from the oven and let it cool at room temperature for 2 hours. Then chill it in the refrigerator for several hours more, or overnight. The flavor will continue to develop with time and is even better tasting the next day.

Equipment

Find it online: https://www.beneficial-bento.com/2025/10/delicious-pumpkin-pie-recipe-gluten-free-dairy-free.html