The aroma of pumpkin pie baking is a true hallmark of fall. This creamy, sweet squash paired with warm spices invokes all the cozy vibes of the season. To make sure everyone can partake in this seasonal treat, we've created a gluten-free pumpkin pie recipe that's sure to impress your guests at Thanksgiving. And guess what? It’s also dairy-free!

While we love indulgent treats during this time of year, it’s even better when everyone can enjoy them together. Our take on this classic dish retains all the beloved autumn flavors and that sweet-and-spicy kick everyone adores. Don’t forget to add the homemade cashew cream; it’s a must-have! You’ll find yourself going back for seconds—it’s just that delicious!

If you’re new to pie-making, don’t worry! This recipe is straightforward, requiring minimal ingredients to help you craft a stunning Thanksgiving dessert. It’s also an excellent choice for potlucks, accommodating various dietary preferences. Truly a win-win situation!

Excited to get started? Scroll down for the full dairy- and gluten-free pumpkin pie recipe. We’re eager to see your creations, so feel free to share your finished pie!

Creating the Ideal Gluten-Free Pie Crust

If making pie crust intimidates you, take a breath: it’s easier than you think! When people learn it’s gluten-free, they often grab a store-bought option. But this recipe uses a simple press-in dough, eliminating the fuss.

This gluten-free pumpkin pie recipe is reliable and straightforward. Every Thanksgiving baker knows that pie crusts can be tricky, but this one is foolproof. Thanks to almond meal, your crust has a delightful nutty flavor, while vanilla extract and maple syrup add a hint of sweetness. An egg and egg white help bind everything together seamlessly. After pressing it into your pan, dock the dough to prevent puffing, then pre-bake for a crust that holds up beautifully against the filling.

Steps for Making This Gluten-Free Pumpkin Pie

If alternative flour recipes can seem complicated, this gluten-free pumpkin pie is refreshingly simple. Here are the steps to create this delightful dessert:

  1. Knead the pie dough and press it into your pie pan, mimicking a graham cracker crust. Tip: Since this dough is grain-free, it will act differently than standard dough. Keep your hands damp while shaping it.
  2. Flute the crust’s edge by pressing your thumb and index finger together on your left hand against the outside of the dough, while your right hand presses your index finger against the inside, forming a small triangle shape. Repeat around the crust. Dock and pre-bake your crust.
  3. In a large bowl, whisk the filling ingredients together. This recipe conveniently uses a full can of pumpkin puree, so you won’t be left with any extras. Pour the mixture into the crust and bake at 350 degrees for one hour, checking after 30 minutes. If the edges are browning too quickly, wrap them in foil or use a pie shield to prevent overcooking. The filling should be set, with a lightly browned crust.
  4. This pie is delicious topped with whipped cream, or for a dairy-free option, try our cashew “whipped cream” recipe below!
  5. Storage: Cover the pie loosely with plastic wrap and refrigerate. Consume within four days.

Continue reading for our favorite gluten-free pumpkin pie recipe, perfect for Thanksgiving or whenever those seasonal cravings strike!

Description

This easy pumpkin pie satisfies everyone’s seasonal sweet tooth—without grains or dairy.

Ingredients

  • 2 1/2 cups almond meal
  • 1/4 teaspoon baking soda
  • 1/4 cup melted avocado oil (or melted butter/coconut oil)
  • 1/2 teaspoon vanilla extract
  • 1/8 cup maple syrup
  • 1 large egg, room temp
  • 1 large egg white, room temp

For the filling:

  • 1 can pumpkin puree
  • 3 eggs
  • 1/2 cup coconut milk
  • 1/3 cup maple syrup*
  • 1 1/2 tablespoons pumpkin pie spice*
  • 1–2 tablespoons tapioca starch

For the cashew “whipped cream”:

  • 1 1/2 cups cashews
  • 1/2 cup filtered water
  • 1/8 teaspoon Himalayan sea salt
  • 3/4 teaspoon vanilla extract
  • 5 tablespoons maple syrup
  • lemon juice to taste (optional)

Instructions

Make the crust:

  1. Preheat your oven to 350 F.
  2. Combine the dry ingredients in a bowl. In another bowl, mix the wet ingredients, then add them to the dry mix. Use a fork to combine, kneading with your hands until everything is fully incorporated. The mixture should be slightly moist, not dry and crumbly. If it’s too dry, add an extra egg white.
  3. Press the dough into the pie pan as if it were a graham cracker crust. Use your palm to flatten it against the bottom and up the sides. If sticky, dampen your hands as needed.
  4. Ensure the crust edge is even in thickness and flute it around the perimeter.
  5. Dock the crust with a fork, poking it several times to prevent rising. You can also place dried beans or pie weights in the center.
  6. Pre-bake the crust for 15 minutes.

Make the filling:

  1. Combine all filling ingredients and pour the mixture into the pre-baked crust.
  2. Place the filling in the crust and bake for one hour, checking halfway to ensure the crust isn’t browning too quickly. The filling will be set when the center jiggles slightly yet appears firm.

Make the cashew “whipped cream”:

  1. Soak the cashews in filtered water overnight. If you forget, boil water and soak the cashews for 30 minutes to soften.
  2. Blend all ingredients in a high-powered blender, then chill in a container until ready to serve.

Notes

*I create my own spice mix, but store-bought options like Primal Palate are readily available. Additionally, I prefer my pumpkin pie less sweet since I love whipped cream with powdered sugar, but feel free to increase the maple syrup to 1/2 cup if you prefer it sweeter.