Family Favorite Pumpkin Pie Recipe (Dairy & Gluten Free)

Grain free pumpkin pie recipe

What would Thanksgiving (or fall!) be without something pumpkin? Whether it is a spiced pumpkin latte or pumpkin pie, the taste and scent of pumpkin is a perfect companion to cool fall weather.

I was never actually a big pumpkin pie fan in the past. In the past couple of years, I’ve fallen in love with coconut and pumpkin … and this recipe is a good combination of both. It is grain free and can be made completely dairy free as well.
Pumpkin Pie Recipe - Grain free- Dairy Free-Sugar Free

A Better Pumpkin Pie

If your family considers pumpkin pie a part of the Thanksgiving feast, consider this healthier option this year! It has all the same flavors of traditional pumpkin pie, but can accommodate those who are gluten free and dairy free. This recipe also uses natural sweeteners in place of the sugar or corn syrup used in many pumpkin pies.

Give it a try!

This delicious gluten-free pumpkin pie recipe has all the flavor of the traditional pie without the refined sugar or gluten. Dairy-free option.
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3.4 from 5 votes

Grain-Free Pumpkin Pie Recipe

A gluten-free (and dairy-optional) version of the classic pumpkin pie. Get all the flavor without the junk. Even uses natural sweeteners!
Course Dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 -8
Calories 238kcal
Author Katie Wells


For Crust

For Filling


  • Preheat oven to 325°F.
  • Lightly grease a 9-inch pie pan with coconut oil.
  • If using whole nuts grind them in a high-powered blender until they are a floury texture.
  • In a medium-sized bowl mix together ground nuts or almond flour and remaining crust ingredients.
  • Press into bottom and sides of pie pan and bake 10-15 minutes until barely starting to brown. 
  • Meanwhile, in the same bowl (no need for extra dishes!) combine all the filling ingredients except coconut milk and mix using an immersion blender or food processor. A hand-mixer will not get it as smooth! The pie filling should be smooth and spreadable, but not really pourable.
  • Add a small amount of coconut milk if needed to thin slightly.
  • Spoon the filling over the crust and smooth and return to oven for about an hour or until center is no longer jiggly. It will set more as it cools.
  • Top with coconut cream or whipped heavy cream and some chopped pecans.
  • Enjoy!


The above recipe can be doubled to fit in a 9x13 baking dish.
Feel free to tweak the spice and sweetness levels to your family's liking! You can also substitute stevia, but the honey helps the pie hold together better.


Serving: 1slice (1/8 of pie) | Calories: 238kcal | Carbohydrates: 18.2g | Protein: 7.3g | Fat: 16.6g | Saturated Fat: 6.6g | Cholesterol: 82mg | Sodium: 35mg | Fiber: 4.1g | Sugar: 11.8g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

What is your favorite Thanksgiving dessert? Any other recipes you want healthy versions of? Tell me below!

This delicious gluten-free pumpkin pie recipe has all the flavor of the traditional pie without the refined sugar or gluten. Dairy-free option.

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