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Gluten-free pumpkin pie

Classic spiced pumpkin pie in a flaky coconut-oil crust, rich and creamy with coconut milk — a Thanksgiving slice everyone can share.

75 mintotal
3servings
12ingredients
Gluten-free pumpkin pie

Ingredients

  • 1.5 cups gluten-free flour blend, with xanthan gum
  • ½ cup coconut oil, cold, solid
  • ½ tsp salt
  • 1.75 cups canned pumpkin puree
  • 1 cup full-fat coconut milk
  • 2 eggs
  • ½ cup maple syrup
  • 1 tsp vanilla extract, alcohol-free
  • 1.5 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp nutmeg
  • ¼ tsp cloves

Method

  1. Rub the cold coconut oil into the flour and salt until crumbly.
    Gluten-free pumpkin pie, step 1
  2. Add 3 tbsp ice water, press into a dough, then chill.20 min timer
    Gluten-free pumpkin pie, step 2
  3. Roll the dough, press it into a pie dish and crimp the edge.
    Gluten-free pumpkin pie, step 3
  4. Whisk the pumpkin, coconut milk, eggs, syrup and spices until smooth.
    Gluten-free pumpkin pie, step 4
  5. Pour the filling into the shell and bake until the center barely jiggles.55 min timer
    Gluten-free pumpkin pie, step 5
  6. Cool the pie on a rack for at least 20 minutes before slicing.20 min timer
    Gluten-free pumpkin pie, step 6

Why it works

  • Celiac disease: The crust uses a gluten-free flour blend, so every layer of the pie is gluten-free.
  • Dairy-free: Coconut oil makes the crust flaky and coconut milk makes the filling creamy — no butter or cream needed.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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