Pumpkin Pie Recipe – Gluten, Dairy, and Refined Sugar Free

by Carol Kicinski on November 13, 2014

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What would Thanksgiving be without pumpkin pie? For me, the thought is just too horrific to bear.

In my house no pumpkin pie at Thanksgiving would cause an uproar. The “villagers” would line up with torches burning and pitchforks in hand, determined to find and destroy the evil that brought about such a catastrophe.

This year however, I can’t rely on my old standby recipe, the one I have made for more years than I care to admit in writing. This year I need to make a pumpkin pie that is not just gluten free but dairy and refined sugar free as well.

The reason is this little guy:

Meet Wes, the newest addition to our family. He is sweet and adorable and utterly delicious and we just can’t get enough of him. And as it turns out, unable to have gluten, dairy, and refined sugar. Which means Mommy can’t have gluten, dairy, or refined sugar. Which means I need a new recipe for pumpkin pie this year.

Since my family can detect even the slightest change in our Thanksgiving Day menu, and protest such change loudly and with much drama, I need the recipe to be undetectable from my old standby recipe. So off to the kitchen I went for a little experimenting and here is the result.

I am confident the “villagers” will be pleased and leave their pitchforks at home. In fact the only forks I expect to see are the ones putting bites of this pie into their mouths.

Recipe Notes: Need a good pie crust recipe? Check out my step by step recipe for perfect gluten free pie crust. To make dairy and refined sugar free use coconut palm sugar in place of the sugar called for in the recipe and in place of the butter (used in the pie crust recipe) use either dairy free buttery sticks (such as from Earth Balance) or shortening sticks – I find these work better than the dairy free buttery spreads. For the coconut milk, use canned, not the coconut milk beverage sold in the refrigerated section.

Pumpkin Pie Recipe – Gluten, Dairy, and Refined Sugar Free


Gluten free non-stick cooking spray
1 (9 inch) gluten free pie crust, unbaked
2 large eggs
1 (15 ounce) can pure pumpkin puree (not pumpkin pie filling)
¾ cup Wholesome Sweeteners Coconut Palm Sugar
1 ½ teaspoons ground cinnamon
½ teaspoon kosher or fine sea salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon grated nutmeg
2 teaspoons pure vanilla extract
1 (13.5 ounce) can full fat coconut milk


Preheat oven to 425 degrees.

Spray a 9 inch pie pan with cooking spray. Line with the pie crust.

In a large mixing bowl, whisk the eggs. Add the pumpkin, coconut sugar, cinnamon, salt, ginger, cloves, nutmeg, and vanilla. Whisk to combine. Add the coconut milk and whisk well until combined. Pour the mixture into the pie crust.

Place pie in oven and bake for 15 minutes. Leave pie in oven, reduce heat to 350 and continue to bake for another 40 – 45 minutes or until the center looks set. If the crust is browning too much, loosely lay a piece of foil over the pie.

Allow the pie to cool for 2 hours, then refrigerate until serving.


A gluten free, dairy free, refined sugar free recipe that serves 6 – 8.

Ready for dessert?

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Categories:    Dessert

{ 19 comments… read them below or add one }

Cassidy @ Cassidys Craveable Creations November 14, 2014 at 9:15 am

I make my pumpkin pie filling with canned coconut milk and coconut palm sugar too, and it is SO delicious :-)


Carol Kicinski November 14, 2014 at 10:45 am

It’s the best!



Victoria November 14, 2014 at 11:57 am

Thank you so much for this recipe!! My family is gluten free and I have gone dairy free while nursing our son, so Thanksgiving this year was looking a little pathetic in the dessert department. I am so excited to try this version!! We were all feeling pretty sad about not being able to have pumpkin pie and were debating what our alternative would be. So I can’t wait to tell them about this! I enjoy your recipes very much! Thank you for all your work on making yummy choices for people with food allergies/sensitivities!


Carol Kicinski December 1, 2014 at 11:30 am

You’re welcome Victoria, and thank you so much! I’m happy this recipe could spice up your Thanksgiving … What’s Thanksgiving without pumpkin pie! Hope you had a great holiday.



Maria November 15, 2014 at 11:25 am

Hi, just a quick question about your recipe. You mention substituting shortening or earth balance for the butter to make it dairy free. However, I don’t see in the recipe that it calls for either of these? Thanks for clarifying. Love all your recipes. Keep ’em coming.


Carol Kicinski December 3, 2014 at 3:33 pm

In the pie crust recipe I meant. Thank you and happy holidays!


Maggie November 15, 2014 at 3:33 pm

What a sweet pair of babes Carol! I had no idea you had a new grandbabe, that’s so exciting. I had to eliminate dairy for Callum and wish I’d eliminated gluten too! If I knew then what I know now! It’s so sweet of you to make your Grandson’s Mama a pie she can enjoy. Happy holidays xoxo


Carol Kicinski December 1, 2014 at 11:15 am

Thanks so much Maggie! Happy holidays to you too.



Ellen November 23, 2014 at 10:07 am

Crushed gf df ginger snap cookies mixed with a lil df spread works as a crust for this delicious pumpkin pie!


Carol Kicinski December 1, 2014 at 10:35 am

That sounds great!



Connie Kee November 2, 2015 at 4:16 pm

Hi, I tried the pumpkin pie recipe and it it was horrible because of the canned coconut milk. It tasted like soap! Any ideas? Thanks. Connie


Carol Kicinski November 24, 2015 at 12:21 pm

Hi Connie, I’ve personally never had coconut milk that tasted like soap, however you can substitute it using dairy free evaporated milk as in this recipe: http://www.godairyfree.org/recipes/milk-subs/evaporated-milk-for-recipes-i
I hop ethat helps. xo, Carol


Maria November 23, 2015 at 10:14 pm

Any chance you’d share your old standby recipe?


Angeles November 25, 2015 at 8:44 pm

Hi! I am in the process of making this right now – it’s in the oven. It’s been in there the 15 minutes at 425 and now almost an hour later it’s still not cooked in the middle – totally liquid. Was I supposed to put the whole can of coconut milk in (which is what I did) or just the thick cream part? I can’t think of a reason other than maybe I shouldn’t have added water – that it isn’t cooking.


Carol Kicinski December 18, 2015 at 10:25 am

Yes, you were supposed to use the whole can of coconut milk. I don’t know if your oven temperature is correct … Did it ever get cooked all the way through?


Sammy December 9, 2015 at 11:38 am

Your gluten free, dairy free, refined sugar free pumpkin pie was a huge hit this Thanksgiving 2015. The pie was awesome. My husband asked me to make another one the day after Thanksgiving because it was gone within the first 30 minutes! More gf, df, rsf recipes please.


Carol Kicinski December 10, 2015 at 9:03 am

haha thanks Sammy! I’ll try to fit some more of those in!


Premala December 23, 2015 at 5:35 pm

Do you use Xanthum gum at all?


Carol Kicinski February 10, 2016 at 11:28 am

yes, there’s xanthan gum in the flour used in the pie crust recipe.


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