Family Favorite Pumpkin Pie Recipe (Dairy & Gluten Free)

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Wellness Mama » Blog » Recipes » Dessert Recipes » Family Favorite Pumpkin Pie Recipe (Dairy & Gluten Free)

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 are the perfect companions to cool fall weather.

I was never actually a big pumpkin pie fan in the past. But in the past couple of years, I’ve fallen in love with the combination of coconut and pumpkin together. So I decided to create a pumpkin pie recipe that uses those flavors. It turned out great!

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 as traditional pumpkin pie but can accommodate those who avoid dairy and gluten.

For the Crust

I have an almond flour pie crust recipe that I use for most of my pies. It’s a press-in pie crust rather than a roll-out crust, which actually is a lot easier to use. You’ll need to pre-bake the crust for about 10 minutes before pouring in the filling.

For the Filling

I don’t use a lot of refined sweeteners like white sugar or corn syrup. So in this pumpkin pie, I  use honey or maple syrup. Just whisk it together with pureed pumpkin, eggs, and spices, and the filling is done! I make my own pumpkin pie spice, so it’s always on hand.

For the Topping

Some of my kids claim that pumpkin pie simply can’t be eaten without whipped cream. If you agree, then I recommend making your own. That way you avoid all the mystery ingredients in store-bought versions. It’s also super easy and fast to do (provided you have an electric mixer!).

Just add heavy cream to a bowl and whisk with a hand mixer or stand mixer at high speed until fluffy. I like to add a little vanilla extract to mine. You can also add a little honey or maple syrup while it’s whisking to make it sweet.

If you don’t do dairy, you can make whipped coconut cream. In fact, even if you do eat dairy I recommend the coconut whipped cream. That coconut/pumpkin combination is so tasty.

More Thanksgiving Favorites

We have a lot of other Thanksgiving recipes that we’ve modified to fit our lifestyle. In fact, I wrote a whole post about it. It includes everything from appetizers, to sides, to additional dessert ideas. I also wrote out step-by-step instructions for pulling it all together and included a printable to hang on the fridge while you work.

Grain-Free Pumpkin Pie Recipe

A gluten-free (and dairy-optional) version of the classic pumpkin pie. Get all the pumpkin flavor with only real-food ingredients. Even uses natural sweeteners!
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 10 minutes
Calories 238kcal
Author Katie Wells




  • Pie pan


For Crust

For Filling


  • Lightly grease a 9-inch pie pan with coconut oil.
  • Prepare pie crust according to the pie crust recipe instructions.
  • While the pie crust is baking, use the pie crust bowl (no need for extra dishes!) to combine all the filling ingredients except coconut milk.
  • Preheat the oven to 325°F.
  • Use an immersion blender or food processor and mix the pumpkin filling thoroughly. A hand-mixer will not get it as smooth! The pie filling should be smooth and spreadable.
  • Add a small amount of coconut milk if needed to thin slightly.
  • Spoon the filling over the baked crust and smooth and bake for about an hour or until center is no longer jiggly. It will set more as it cools.
  • Cool completely.
  • Top with coconut cream or whipped heavy cream and some chopped pecans.
  • Enjoy!


Nutrition Facts
Grain-Free Pumpkin Pie Recipe
Amount Per Serving (1 slice (1/8 of pie))
Calories 238 Calories from Fat 149
% Daily Value*
Fat 16.6g26%
Saturated Fat 6.6g41%
Cholesterol 82mg27%
Sodium 35mg2%
Carbohydrates 18.2g6%
Fiber 4.1g17%
Sugar 11.8g13%
Protein 7.3g15%
* Percent Daily Values are based on a 2000 calorie diet.


The above recipe can be doubled to fit in a 9×13 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.

I saw these pumpkin bars the other day and it reminded me of a recipe a friend was telling me about. She says that her husband’s family didn’t like pie crust so they grew up eating a crustless pumpkin pie that was more like a bar. Maybe I’ll do some experimenting…

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.

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


55 responses to “Family Favorite Pumpkin Pie Recipe (Dairy & Gluten Free)”

  1. Diana Avatar

    You have to watch baking with honey. It will burn. I’d like to know what to substitute for coconut oil and coconut milk? I’m allergic to coconut.

    1. Suzy Avatar

      My filling was not pourable but spread easily into the pie dish so I did not use any coconut milk, it baked up great. I would try it without coconut milk even if the filling seems too thick or maybe a little bit of almond milk, if I didn’t have those things in my kitchen I would have used water.

    2. Suzy Avatar

      If I could not use coconut oil in my crust I would have tried ghee, when I used it in a muffin recipe it was a lot like the oil.

  2. Marcia Avatar

    hi! thanks for this recipe! They are baking now, and wow, does it smell delightful in here! I’m a bit concerned because the filling isn’t sticky and I’ve got 29 minutes left to bake. I used coconut flour for crusts,. and I hope I’m not burning them.

    I’ll let you know, but i’m tempted to yank out of the oven now.

  3. Brad Avatar

    5 stars
    This would most definitely be a great variation from “standard” winter squash pies. I’ll have to give this recipe a try with some of the squash I raised this year. The only thing I’d have to really add to this recipe is that the crust and the custard filling would both need some salt so as to keep the taste from being flat. Is there any reason that the recipe doesn’t include the addition of salt? Just curious.

    Thank ye! 🙂

  4. Phil Avatar

    Can this be made without honey or stevia? I’m thinking maybe adding some coconut butter & agar agar might help it stick together?

  5. katrine Avatar

    Well anyways- just so you are aware people – Don go burnin down yur house…

    Um…Because instructions says preheat oven to 325. I must assume this is Farenheit as in
    325 F?
    In that case it would be about 160 C (celsius)
    I´ve seen some other pie recipes saying set oven to 400F but that was not gluten free..
    (Don´t know if that makes a difference though)
    Cake with nutbased- bottom are generally not exposed to too severe temperatures..

    Didn´t try this yet but will – looks straight-forward on ingredients as in not to much weird expensive or regional stuff. Easy to find in most of western world cities at least.

    Looks yummy by the way. I love halloween, but this year i´m going to EAT the pumpkin. Not waste a perfectly healty and tasty vegetable. So.. candles in pumpkin jars pumpkin in stomach.

  6. Ann Pinn Avatar

    Can’t wait to try this. Thanks for sharing.
    Have you ever tried maple syrup instead of honey? Just wondering if you did, what you thought.

  7. Ally Avatar

    Could substituting applesause for the eggs work at all? Also, could I use a can of pumpkin pie mix?

    1. Jes Avatar

      No, apple saucr won’t work, the eggs turn it into a custard, therfore setting the mixture

      1. aquilla Avatar

        5 stars
        Try this, 1/2 applesauce, 1/2 chia seeds. Be sure to wash the seeds or you’ll end up with a bad taste!

  8. MaryCatherine Avatar

    THANK YOU!!! I haven’t been able to have pumpkin pie (my favorite) for years and years! Thank you for this low sugar wheat free DELICIOUS recipe!! I have been so thankful this Thanksgiving!

  9. Jessica Rech Avatar
    Jessica Rech

    Wow! That’s how I’ve been making my pumpkin pie filling for years and I’ve never seen the recipe online before now! 😀 So good to know that it’s as good for us as I thought it was. I will be giving your pie crust a go this year though, it looks so yummy and a great exchange for my flour based recipe!

  10. Sarah McCrory Avatar
    Sarah McCrory

    Do you have suggestions for folks with nut allergies? I’d love to make this at the holidays but my mom is allergic to all nuts. Maybe no crust?

    1. Wellness Mama Avatar
      Wellness Mama

      You can skip the crust, or shredded toasted coconut works pretty well too if she can have that…

      1. Jes Avatar

        How would one go about making the crust with coconut? Would i just use the same recipe but sub the nuts for coconut?

  11. Jinger Avatar

    Robyn, I made this today and had the same experience with my crust.  I also sopped up the extra foam with paper towels.  Looking forward to having this tomorrow!

  12. Robyn Avatar

    I made this yesterday and it came out great!  One comment…the coconut oil in the crust was bubbling/foaming a lot while baking, but I just soaked it up a bit with a paper towel after taking it out of the oven.  Not sure if this is a normal occurrence since I’ve never baked with it before. Thanks for the recipe!

    1. Orea Avatar

      I had the same experience. but in the end the pie turned out really good.

  13. Anne Avatar

    THANK YOU for this.  For the past few years, I’ve been gluten-free, and I’ve made it through the holidays fine.  But this is the first year that my kids are GF, and I’m a little concerned about how large family gatherings are going to go!  That’s why I volunteered to bring some desserts 🙂 

    We’ll be making this for sure.  And I’m looking for a GF apple dessert, too (**hint, hint**)

    Thanks, Katie!

  14. James Winningham Avatar
    James Winningham

    Wow, my mouth is totally watering now. I’m down with it.

    You might want to wander by my blog. The astonishing results of a Wheat-Free life keep adding up like compound interest. New design, fresh content. 

    I’m having a blast, you know, just being who I’ve always wanted to be. Me!

  15. Sara G. Avatar

    Just made it!  Really a great recipe. I used fresh butternut squash and thawed it for the recipe. Prior to cooking the filling it was really runny and very pourable (didn’t add any coconut milk), however it cooked up great in 1 hour. Put a little less honey this time but will measure next time as it needed more to make the flavors pop. Might add more cinnamon also. The crust was great.  Thanks for a great recipe!

  16. Karen B. Avatar

    Is the pie crust in the picture one that was baked from the recipe in this post?  

    1. Wellness Mama Avatar
      Wellness Mama

      Nope, its just a stock photo I had. I’m going to update as soon as I bake it again, but this is not one that lasts long at our house so I haven’t been able to get a picture yet 🙂

  17. Karyn Avatar

    Oh thank you – I’m “flirting” with gestational diabetes and need to cut out the carbs but was getting really bummed out about Thanksgiving. This recipe makes things look a little better, lol!

4.12 from 35 votes (24 ratings without comment)

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