Pumpkin pie, the classic Thanksgiving dessert, gets a gluten free and dairy free makeover without compromising on flavor! It's pie perfection!
The Ultimate Gluten Free & Dairy Free Pumpkin Pie
This is my all time favorite pumpkin pie! The pie crust is nicely browned and crusty, and the filling is perfectly spiced and so creamy, just like traditional pumpkin pie! Nay, even better.
Traditional pumpkin pie uses evaporated milk in the filling and wheat flour in the pie crust. Obviously not gluten free or dairy free friendly.
My recipe uses vegan sweetened condensed milk and gluten free all purpose flour in the crust. You can also buy premade gluten free pie crust in the freezer section at your local grocery store, and use that!
Ingredients to make this pumpkin pie
Gluten free pie crust: I made my own using gluten free all purpose flour, almond flour, and vegan butter among other ingredients. But if you don't want to use homemade pie crust, you can absolutely buy frozen pie crust! Also, if you're not gluten free, go ahead and use regular pie crust using wheat!
Pumpkin purée: Make sure you're using a can of pure pumpkin purée, not pumpkin pie filling! If possible, try to use pure pumpkin,
Sweetened condensed oat milk: I used sweetened condensed oat milk by Nature's Charm, but you can use any non-dairy sweetened condensed milk. I've also tested this recipe using sweetened condensed coconut milk and it works great!
Eggs: You'll need two whole eggs and two egg yolks. The egg yolks make the filling extra rich and creamy!
Pumpkin pie spice: If you don't have any on hand, you can google how to make it at home (I often use this recipe). Make sure your pumpkin spice is fresh and hasn't been sitting in your spice cabinet since last year! Old pumpkin pie spice is going to make the pie taste dull... no thank you!
Salt: You need salt in any dessert, to heighten the flavors and balance the sweetness! So don't forget to add salt!
Tips to make the ultimate pumpkin pie
1. Blind bake the pie crust! You want to fully bake that crust so that it can maintain its crispiness even after adding the pumpkin filling. No soggy bottoms here!
2. Don't overbake the pie! Pumpkin pies are notorious for cracking. The culprit: overcooked eggs.
3. Let it cool completely! You don't want to cut into this pie while it's still warm. Let it cool completely so the filling has a chance to set.
What to serve with gluten free & dairy free pumpkin pie
Honestly, this pie is just perfection served on its own with a fork. But, if you want, you could serve it with a dollop of whipped coconut cream, or vanilla ice cream.
Actually, because we pre-bake the pie crust, you don't even need a fork! You could easily pick up your slice of pie with your hand and eat it without it falling apart. Although, probably a little difficult if serving it with cream or ice cream.
If you're like me and you love having pumpkin pie at Christmas, go ahead and serve the pie with a glass of eggnog! No one is going to complain!
Can I make it ahead?
Yes! You can make it a day ahead and keep it in the fridge. Make sure it is completely cool before placing it in the fridge, as if you don't, moisture tends to get drawn out of the filling.
More Thanksgiving Desserts!
- Apple crumble pie (GF/DF)
- Pumpkin spice blondies (GF/DF)
- Pumpkin cheesecake swirl brownies
- Sweet potato cake
- German chocolate cake (GF/DF)
Gluten Free & Dairy Free Pumpkin Pie
- 2 cups (296g) gluten free all purpose flour (one that includes xanthan gum)
- ½ cup (56g) almond flour
- 2 tablespoons (16g) cornstarch
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon (6g) fine sea salt
- ½ teaspoon (2g) baking powder
- ½ cup (113g) vegan butter, cubed and chilled
- ½ cup (96g) shortening, cubed and chilled
- 6 tablespoons (90g) ice cold water
- 15 oz (425g) canned pumpkin (not pumpkin pie filling)
- 11.25 oz (320g) non-dairy sweetened condensed milk
- 2 large eggs
- 2 egg yolks
- 2 teaspoons pumpkin pie spice
- ½ teaspoon fine sea salt
- In a bowl, combine flour, almond flour, cornstarch, sugar, salt, and baking powder. Add the cold cubes of butter and shortening. Use your fingers, pinch the butter and shortening, and work them into the flour mixture. Add the ice cold water in 1 tablespoon at a time, until the dough comes together.
- Shape the dough into a circular disk, wrap it up, and let it rest in the fridge for at least an hour.
- Take the rested dough out onto a floured piece of parchment paper. Sprinkle more flour on the dough and use a rolling pin to roll it out into a roughly 12-inch circle. Take the dough and fit it into a 9-inch glass pie plate. Lift the edges of the dough, settle it into the pie plate, and press it down. Check the bottom of the pie plate and make sure there are no air bubbles between the pie plate and the dough.
- Use scissors or a knife to trim off the edges of the pie crust. You can decorate the edges of the pie however you like. Prick the bottom and sides of the pie crust using a fork. Put the pie plate into the freezer for 10-15 minutes (it should be the same amount of time it takes for the oven to preheat).
- Preheat the oven to 425°F/220°C. Take the pie plate out of the freezer, put a large piece of crumpled parchment paper into the pie crust, and fill it to the top with pie weights (use dry beans or uncooked rice as a cheap alternative). Bake it in the preheated oven for 15-17 minutes. Take the pie out of the oven, remove the pie weights out of the crust by lifting the parchment paper, and put the pie crust back into the oven for another 10 minutes. Take it out of the oven and let it cool.
- Preheat the oven to 425°F/220°C.
- In a large bowl, whisk together the pumpkin, condensed milk, eggs, egg yolks, pumpkin pie spice and salt. Pour mixture into the cooled pie crust. Tent the edges of the pie crust with aluminum foil or a silicone protector to avoid burning. Bake the pie for 15 minutes. Without opening the oven door, lower the temperature to 320°F/160°C and bake for another 35-40 minutes, until the center is jiggly. You can check for doneness by inserting the tip of a sharp knife into the filling about an inch from the pie crust. It should come out moist but clean.
- Let the pie cool completely on the counter before serving. Store in the fridge.