Gluten Free Dairy Free Pumpkin Pie Recipe (With Vegan Option)

Gluten free dairy free pumpkin pie with a slice missing with a serving knife on a white cake stand.

This gluten free dairy free pumpkin pie is a delectable, deep dish pumpkin pie that’s a must serve Thanksgiving dessert.

This best pumpkin pie recipe without evaporated milk is perfect for your dairy and gluten-free guests.

Plus, the easy-to-make gluten-free crust is made with gluten-free cookies.

Since it’s so creamy and delectable everyone will rave over this great recipe.

A slice of dairy free pumpkin pie on a white plate with serving knife and fork.

Ingredients

Don’t let the amount of ingredients faze you. This gluten and dairy-free pumpkin pie is worth the effort.

For the gluten free pie crust:

gluten free animal cracker cookies or gluten free graham crackers – find these at your grocery store or online

brown sugar

vegan or dairy free buttery spread – I like Earth Balance.

You could also use coconut oil, the kind that’s solid at room temperature.

For the dairy free gluten free pie filling

pumpkin puree – don’t use a pumpkin pie mix

large eggs

soy or coconut vanilla yogurt – to keep this pie recipe dairy-free

more brown sugar

pumpkin pie spice

vanilla extract

fine sea salt

For the dairy free whipped coconut cream layer

coconut creamMake sure to chill this in the refrigerator overnight! You cannot make the whipped cream layer unless the coconut cream has been chilled.

granulated sugar

more vanilla extract

decorative sugar – I like King Arthur Flour White Sparkling Sugar. You could also use coconut sugar or turbinado sugar.

ground cinnamon

A serving knife with whipped cream and pumpkin pie.

How to make a gluten free dairy free pumpkin pie

This gluten-free pumpkin pie recipe will become a favorite dessert on your Thanksgiving table.

(Again, make sure you've chilled the coconut cream overnight before you start the recipe.)

For the homemade pie crust:

1. Preheat oven to 350 degrees F.

2. Put cookies in blender or food processor and pulse until the cookies are crushed into fine crumbs. Put the crumbs into a medium-sized bowl.

3. Add brown sugar and whisk until combined and there are no lumps.

4. Add the melted butter (vegan butter or coconut oil). Stir until the mixture is crumbly.

5. Place the cookie crumb mixture into a 9-inch springform cake pan with a removable ring. Using the flat bottom and sides of a drinking glass, pack down the crumbs on the bottom and up the sides of the cake pan.

6. Bake the crust until set but not browned for 10 to 12 minutes. Remove from the oven and let cool on a wire rack for 15 minutes.

For dairy-free pumpkin pie filling:

1. Blend the pumpkin puree, eggs, yogurt, brown sugar, pumpkin pie spice, vanilla, and salt in a blender.

2. Place the cake pan on a baking sheet.

3. Pour the pumpkin filling in the pie crust evenly to the edges.

4. Bake until the filling is just set, about 35 minutes. The center may appear soft but will firm up when cooled.

5. Let the pie cool on a wire rack to room temperature.

6. Loosely cover with plastic wrap and refrigerate for 2 to 3 hours before adding the coconut cream layer.

For dairy free whipped coconut cream layer:

1. While the pie is cooling in the refrigerator, place the bowl and wire whip beater from your stand mixer in the refrigerator or freezer to chill.

2. Prepare the coconut whipped cream by spooning the chilled coconut cream into the chilled bowl. Add granulated sugar and vanilla extract.

3. Whip the coconut cream on medium-high just like you would whipping cream until it’s light and fluffy and there are no little chunks. Do not overbeat.

4. Carefully spoon coconut cream on to pumpkin pie layer. Smooth top with a spatula or back of a large spoon.

5. Mix decorative sugar and cinnamon together and sprinkle on top.

Save extra cinnamon sugar for garnishing individual pieces if you wish.

6. Refrigerate pumpkin pie until the serving time if you like a mousse-like pie. You can also freeze it for several hours if you prefer a firmer freezer pie.

7. To serve, place the pie on a pie plate, then remove the ring. Slice and enjoy.

A white plate and fork with a slice of pumpkin pie on an autumn leaf placemat.

FAQ

Can I make a sugar free pumpkin pie?

You can reduce the calories and sugar by using a natural, no calorie sweetener like Swerve Sweetener, Brown.

Instead of the decorative sugar, you could use Swerve Sweetener.

However, it’s still not a completely sugar free pumpkin pie recipe since the cookies used in the crust and the yogurt still contain some sugar.

Can I make a vegan pumpkin pie?

Yes, you can make this a vegan pumpkin pie recipe with a little work.

Crust: First, find a vegan gluten-free cookie for the crust. I like snickerdoodle Bakeology Gluten-Free Vegan Cookies.

You can also try Goodie Girl Cinnamon Brown Sugar Breakfast Biscuits.

Yogurt: This recipe uses dairy-free yogurts. You’ll need to check if they’re vegan, too.

Butter: Use a vegan buttery spread like Earth Balance or coconut oil that’s solid at room temperature.

Egg: Use your favorite egg substitute like Follow Your Heart VeganEgg. Since I haven’t used an egg substitute, I don’t know if baking times will change.

Custard-like pie recipes are pretty forgiving, so my guess is that it should be successful if you go 100% vegan with this recipe.

If you give it a whirl, please share your experience below in the comments. I’d love to hear how it went!

A cake stand and serving spoon with a deep dish pumpkin pie.

Can I use other dairy-free milks?

You must use FULL FAT coconut cream in this recipe for the top cream layer of this dairy-free pumpkin pie recipe.

Do NOT use the canned light coconut milk, regular coconut milk that is found in the refrigerator section, or full fat coconut milk.

Also, don't use the kind of coconut cream used to make Pina Coladas that’s sold in the cocktail mixer section.

Finally, other alternative non-dairy milks like almond milk, oat milk, soy milks, etc. won’t work in this recipe.

How to serve

Remove the pie from the refrigerator or freezer. Then place it on a pie plate and remove the ring. (The pie will stay on the the bottom of the springform pan.)

Slice with a knife or cake cutter.

Do I need to make whipped cream for serving?

This pie already has a nice thick layer of whipped coconut cream. No need to make more.

A slice of creamy pumpkin pie with fork and a cake stand in the background.

Bring this pie to parties and potlucks

This pumpkin pie is very road friendly since it’s made in a deep dish 9-inch springform pan with removable bottom that isn’t removed until serving time.

(I recommend getting the 3-pan set since it costs only a few dollars more. And you can use the 7-inch pan to make Instant Pot Lasagna.)

Freezing the pie overnight and letting it defrost on your way to mom’s house keeps the pie nice and cool. Just wrap the pie in plastic wrap and keep it in an insulated bag.

If it’s still frozen by dessert time, the pie is still yummy and a little more fun to eat. (Kind of like my Espresso Chocolate No Bake Pie!)

How to store leftover pie

Since the pie stays on the bottom of the springform pan, carefully replace the springform ring and snap it into place.

Then cover the top of the leftover pie with plastic wrap.

That way your pumpkin pie doesn’t accidentally get smashed in the refrigerator and the wrap isn’t covered in creamy custard and whipped coconut cream.

More tips

Starting to melt? If you find the whipped coconut cream getting a bit weepy after being out on the counter or table, just place it in the freezer to firm up for a little bit.

Deep dish pumpkin pie on a cake stand with a serving spoon.

More dairy free gluten free pumpkin desserts

Keto Pumpkin Mousse

Dairy Free Pumpkin Fudge

Gluten Free Pumpkin Bread

Pumpkin Bread Pudding

Pumpkin Gluten Free Scones

Crockpot Pumpkin Dump Cake

What's your favorite pumpkin dessert?

This gluten free pumpkin pie recipe drops the mike

It’s not often that I can’t keep myself from eating my own food while I’m photographing a gluten free pumpkin pie recipe.

But this beats out every traditional pumpkin pie recipe I’ve tried. Gooey, creamy, silky, lush, sweet and velvety with a crunchy buttery crust.

After I was done taking pictures, I just sat there and finished my piece. It truly was a, “I’m done – drop the mike, and walk away” experience.

Speaking of which, I’ve joined a group called the Fab Food Bloggers, who inspired me to do this “drop the mike” recipe challenge.

Here are a few of their Drop the Mike recipes, which are perfect for the Thanksgiving holiday season:

Julie Kotzbach: Creamed Spinach with Bacon, Heather Dar Schmitt-Gonzalez: Cranberry Port Ring, and Matt Cetta: Pumpkin Pie Bars.

Please give them a visit!

Yield: 12 SERVINGS

Gluten Free Dairy Free Pumpkin Pie Recipe

Slice of a gluten free dairy free pumpkin pie on a white plate. Deep dish pumpkin pie on a white pie stand.

Gluten Free Dairy Free Pumpkin Pie is a must-serve Thanksgiving dessert. This gluten and dairy free pumpkin pie recipe comes with a vegan option.

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes

Ingredients

For the gluten free pie crust:

  • 12 ounces gluten-free animal cracker cookies or gluten-free graham crackers
  • 3/4 cup packed brown sugar
  • 3/4 cup vegan or dairy-free butter, melted

For dairy free gluten free pie filling:

  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 3/4 cup soy or coconut vanilla yogurt
  • 3/4 cup packed brown sugar
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt

For dairy free whipped coconut cream layer:

  • 2 14-ounce cans coconut cream, chilled in refrigerator overnight
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons decorative sugar
  • 1/2 teaspoon ground cinnamon

Instructions

For gluten free pie crust:

  1. Preheat oven to 350 degrees F.
  2. Put cookies in blender or food processor and pulse until the cookies are crushed into fine crumbs. Put the crumbs into a medium-sized bowl.
  3. Add brown sugar and whisk until combined and there are no lumps.
  4. Add melted buttery spread. Stir until the mixture is crumbly.
  5. Place the cookie crumb mixture into a 9-inch springform cake pan. Using the flat bottom and sides of a drinking glass, pack down the crumbs on the bottom and up the sides of the cake pan.
  6. Bake the crust until set but not browned for 10 to 12 minutes. Remove from the oven and let cool on a wire rack for 15 minutes.

For dairy free gluten free pie filling:

  1. Blend pumpkin puree, eggs, yogurt, brown sugar, pumpkin pie spice, vanilla, and salt in a blender.
  2. Place the cake pan on a baking sheet.
  3. Pour the filling in the pie crust evenly to the edges.
  4. Bake until the filling is just set, about 35 minutes. The center may appear soft but will firm up when cooled.
  5. Let the pie cool on a wire rack to room temperature.
  6. Loosely cover with plastic wrap and refrigerate until chilled for 2 to 3 hours.

For dairy free whipped coconut cream layer:

  1. While the pumpkin pie is cooling in the refrigerator, place the bowl and wire whip beater from your stand mixer in the refrigerator or freezer to chill.
  2. Prepare the coconut whipped cream by spooning the chilled coconut cream into the chilled bowl. Add granulated sugar and vanilla extract.
  3. Whip on medium-high until the coconut cream is light and fluffy and there are no little chunks. Do not overbeat.
  4. Carefully spoon coconut cream on to pumpkin pie layer and smooth top with a spatula.
  5. Mix decorative sugar and cinnamon together and sprinkle on top.
  6. Refrigerate the pumpkin pie until the serving time if you like a mousse-like pie. You can freeze the pie for several hours if you prefer a firmer freezer pie.

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Nutrition Information:

Yield:

12

Serving Size:

1 slice

Amount Per Serving: Calories: 705Total Fat: 34gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 72mgSodium: 425mgCarbohydrates: 99gFiber: 2gSugar: 79gProtein: 5g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Originally published on November 19, 2015. Updated with new pictures and information.

11 thoughts on “Gluten Free Dairy Free Pumpkin Pie Recipe (With Vegan Option)

  1. Anne-Marie Nichols Post author

    If you kept it in the freezer, you could probably make it a week in advance. Just plan to give it some time to thaw out in the refrigerator (the night before) and then on the counter (test it and see how “mushy” it is – maybe an hour or so).

    Reply
  2. Julie

    How far in advance can this be made? The night before serving, do you think? Could I make the filling earlier? I would like to make this for my husband’s 50th birthday party but I will be slammed with stress – it will be a large party so I need to do things ahead but I want to make sure it will keep. I plan to have cupcakes for everyone else but want this as a central cake for him. Thank you!

    Reply
  3. Terry

    I made this with a couple changes. I substituted coconut sugar for brown and white sugar. I also used a nutty crust to keep it gluten free. It’s delicious! The pumpkin pie portion I will make as custard (crustless). Personally I will cut the cream portion in half. That’s just a personal preference. The coconut cream is delicious. I might put 1/2 on the pie and serve extra on the side for people who want more. And I will make it again!

    Reply
  4. Connie

    Could I substitute gluten free graham crackers for the animal cracker cookies for the crust? Also would it work to use eggplacer for the eggs, as I am egg free?

    Reply
    1. Alisa

      I made it with gf graham crackers and used flax eggs instead of standard eggs. It still came out delicious! I may have over cooked the crust a bit, because with this variation it was hard to tell when it was “set.” Again, still delicious!

      Reply
  5. Laurie

    This looks fantastic!!!! Thanks for sharing. And you may want to edit your post…it’s drop the “mic”, as in microphone, not “mike” as in the person.

    Reply

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