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Classic Pumpkin Pie (Gluten-Free, Soy-Free, Dairy-Free)

Name: Classic Pumpkin Pie (Gluten-Free, Soy-Free, Dairy-Free)
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 ¼ cups gluten-free all-purpose flour (with xanthan gum if not pre-included); ½ tsp salt; ½ cup cold dairy-free butter (like Earth Balance or Miyoko’s); 3–4 tbsp ice water; OR use a pre-made gluten-free, soy-free, dairy-free crust if desired.; 1 (15 oz) can pumpkin puree (or 1 ¾ cups homemade); ¾ cup full-fat canned coconut milk; 2/3 cup maple syrup or coconut sugar; 2 tbsp arrowroot powder or cornstarch (non-GMO); 1 tsp vanilla extract; 1 ½ tsp cinnamon; ¾ tsp ground ginger; ¼ tsp nutmeg; ¼ tsp cloves; ¼ tsp salt

Category:

Dessert

Difficulty: Medium

Serves:

8 people

Prep Time: 25 minutes

Cook Time: 50–55 minutes

Rating:

(0.00/5)

June 24, 2025 by Chef Molly

A rich, spiced pumpkin pie in a flaky gluten-free crust—this allergy-conscious version keeps all the cozy holiday flavor without compromising your dietary needs.

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What You’ll Need:

Gluten-Free Pie Crust

1 ¼ cups gluten-free all-purpose flour (with xanthan gum if not pre-included)
½ tsp salt
½ cup cold dairy-free butter (like Earth Balance or Miyoko’s)
3–4 tbsp ice water
OR use a pre-made gluten-free, soy-free, dairy-free crust if desired.

Pumpkin Pie Filling

1 (15 oz) can pumpkin puree (or 1 ¾ cups homemade)
¾ cup full-fat canned coconut milk
2/3 cup maple syrup or coconut sugar
2 tbsp arrowroot powder or cornstarch (non-GMO)
1 tsp vanilla extract
1 ½ tsp cinnamon
¾ tsp ground ginger
¼ tsp nutmeg
¼ tsp cloves
¼ tsp salt

Prepration for:Classic Pumpkin Pie (Gluten-Free, Soy-Free, Dairy-Free)

Step 1/4

Prepare the Crust

In a bowl, mix flour and salt. Cut in the dairy-free butter until mixture is crumbly. Add ice water gradually, stirring until dough comes together. Roll out between parchment sheets, press into a 9-inch pie dish, and flute the edges. Chill in fridge while you prepare filling.

Step 2/4

Preheat Oven

Set oven to 350°F (175°C).

Step 3/4

Make the Filling

In a medium bowl, whisk together pumpkin puree, coconut milk, sweetener, arrowroot powder, vanilla, and spices until smooth.

Step 4/4

Assemble & Bake

Pour filling into chilled crust. Bake for 50–55 minutes or until the center is set and just slightly jiggly. Let cool at room temperature, then chill in the fridge for at least 4 hours or overnight.

Chef's Tips & Notes

Serve with coconut whipped cream or a sprinkle of cinnamon.

Keeps well refrigerated for 3–4 days.

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Classic Pumpkin Pie (Gluten-Free, Soy-Free, Dairy-Free)