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Pumpkin Pie, Gluten & Dairy Free

Gluten and dairy free pumpkin pie recipe
Servings: 8
Author: Tumble into Love



  • cups Ginger snap cookie crumbs GF DF like Mi-Del brand
  • 2 TBSP Sugar
  • 6 TBSP Non diary stick (Earth Balance), shortening or coconut oil, melted

Pie Filling

  • 15 ounces Can pure pumpkin
  • ¾ cups Sugar
  • 1 tsp Cinnamon
  • ½ tsp Salt
  • ½ tsp Ginger
  • ½ tsp Nutmeg
  • 3 large Eggs, beaten
  • 1 cup Coconut milk or dairy-free coffee creamer Full fat canned coconut milk works best
  • 1 tsp Vanilla extract



  • Preheat oven to 350 degrees F.
  • Add all crust ingredients into a food processor
    and pulse until combined
  • Spread the mixture evenly into a 9-inch pie pan, pressing onto the bottom and up the sides of the pan
  • Bake for 10 minutes


  • Preheat oven to 425 degrees F.; ; Add pumpkin and sugar-spice mix; ;
  • Mix sugar, cinnamon, salt, ginger nutmeg in a small bowl and set aside
  • Beat eggs in a large bowl
  • Add pumpkin and sugar-spice mix to beaten eggs
  • Stir in dairy free milk; Pour into prepared crust;
  • Bake 425 degrees F for 15 minutes
  • Reduce heat to 350 degrees F.; Bake for another 40 to 50 minutes or until knife inserted at center comes out clean.