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GF/DF Classic Pumpkin Pie

Thanksgiving just wouldn’t be the same without the classic pumpkin pie. But what if you have to be gluten-free and/or dairy-free? This recipe for GF/DF pumpkin pie will allow you to enjoy pumpkin pie along with everyone else at Thanksgiving.



  • 1 frozen, ready-to-bake, gluten-free, single-crust 9” pie shell

  • 1 egg

  • 1 cup pumpkin puree

  • 1/3 cup packed brown sugar

  • ½ tsp cinnamon

  • ¼ tsp each ground ginger, allspice and nutmeg

  • ¼ tsp salt

  • 2/3 cup light coconut milk


Thaw pie shell as instructed on package. Once thawed, pre-bake the pie shell according to the package instructions for making custard-type pies. After baking, let the pie shell cool until it is at room temperature.

Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).

In a large bowl, beat the egg lightly. Beat in the pumpkin puree, brown sugar, spices, salt, and coconut milk.

Pour mixture into the pie shell. Bake in preheated oven for 45 to 60 minutes, taking the pie out of the oven to test with cake tester after 45 minutes. If the tester comes out clean, the pie is done. If the tester comes out covered in pumpkin goo, the put the pie back into the oven to continue baking for an additional 5 minutes. Continue to do this until the cake tester comes out clean.

Let cool before slicing.

Makes 1 pie. Can be served with a variety of toppings, such as dairy-free whipped topping or ice cream. This pie is also delicious without added toppings.

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