Last Updated on August 11, 2026 by Deliciously Organic Editor
This gluten-free pumpkin pie with homemade crust has been a family favorite for many years. It’s subtly sweet, has a nice custard-like filling and is made with all whole food ingredients.
Ingredients for Gluten-Free Pie Crust
Finely ground blanched almond flour
Coconut flour (bob’s red mill)
Grass-fed gelatin
Celtic sea salt
Organic cane sugar
Unsalted butter
How to Make Gluten-Free Pie Crust
Place the almond flour, coconut flour, gelatin, sea salt and sugar in the bowl of a food processor and pulse 2-3 times to combine. Add the butter and pulse for eight 1-second pulses, then leave the processor on until the dough forms a ball, about 30 seconds. Press the dough over the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 30 minutes before baking.
Ingredients for the Gluten-Free Pumpkin Pie Filling
- Organic cane sugar
- Arrowroot flour or organic cornstarch
- Ground cinnamon
- Ground nutmeg
- Sea salt
- Pureed pumpkin
- 2 large eggs
- Whole milk
- Canned coconut milk (not coconut milk “beverage”)
- Whipped cream
Can I make the Pumpkin Filling Ahead of Time?
Yes! You can blend the filling together and then pour it into a mason jar and store it in the refrigerator for up to 3 days ahead of time. When you’re ready to bake the pie, leave the filling out at room temperature for 30 minutes, stir and then pour it into the pie shell. I do this every Thanksgiving and it saves me time in the kitchen when I’m already cooking and baking so many other things.
Can I Make Gluten-Free Pumpkin Pie Without Evaporated Milk
Yes! This recipe uses whole milk and coconut milk in place of evaporated milk. Make sure to purchase a canned coconut milk and not “coconut beverage”.
More gluten-free thanksgiving recipes
Gluten-free baked Mac and cheese
Gluten-Free corn bread
Green bean casserole
The best gluten-free pecan-pie
Easy Sweet Potato Casserole
Gluten-Free Pumpkin Pie
If you need to make 2 pumpkin pies, this recipe doubles beautifully!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: Makes one 9-inch pie
- Category: Dessert
- Method: Baking
- Diet: Gluten Free
Ingredients
- 2 cups finely ground almond flour
- 1/4 cup coconut flour (bob’s red mill)
- 1/2 teaspoon grass-fed unflavored gelatin
- 1/4 teaspoon Celtic sea salt
- 1 teaspoon organic cane sugar
- 8 tablespoons cold unsalted butter, cut into tablespoons
- 1/4 cup organic cane sugar
- 1 1/2 teaspoons arrowroot flour (or organic cornstarch)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- pinch of sea salt
- 1/4 cup plus 2 tablespoons pureed pumpkin
- 1 large egg
- 1/2 cup plus 2 tablespoons whole milk
- 1/4 cup plus 2 tablespoons canned coconut milk (not coconut milk "beverage")
- 1 cup whipped cream
Instructions
Place the almond flour, coconut flour, gelatin, sea salt and sugar in the bowl of a food processor and pulse 2-3 times to combine. Add the butter and pulse for eight 1-second pulses, then leave the processor on until the dough forms a ball, about 30 seconds. As an alternative, you can use a pastry cutter to cut the butter into the flour and then a wooden spoon to stir the dough until it forms a ball. Press the dough over the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 30 minutes before baking. You can make the pie crust ahead of time and store in the refrigerator for up to 1 week.
Preheat oven to 450°F and adjust rack to middle position. Place the chilled pie crust on a floured surface (I like to use arrowroot flour for this step). Using a rolling pin, roll it from the center to a 1/8-inch thickness, giving it quarter turns to form a 12-inch circle. Transfer it to a buttered 9-inch pie plate, fold the excess edge under itself, and crimp.
Place the cane sugar, arrowroot, cinnamon, nutmeg, pumpkin, eggs and milks in a blender. Blend until smooth. Pour filling evenly into the unbaked pie shell. Place pie dish on a large baking sheet. Cover the crust with a pie shield or foil to ensure the crust doesn’t burn. Bake at 450°F for 15 minutes. Turn oven down to 350°F and bake for an additional 20 minutes until edges of pie is set. Cool to room temperature before serving. Serve alone or with whipped cream.
Nutrition
- Serving Size: Makes 2 9-inch pies
Great looking pie Carrie!
Looks perfect! Love that fluffy pillow of whipped cream on top.
This recipe is so fabulous!!
Carrie – what size tart pan are you using? I’m in need of a tart pan and I’ve linked to Sur La Table, but I don’t know which size to get. 9.5″ or 10.25″? which size would I use most? I’m getting the rectangular one, too.
By the way, I showed my husband the pumpkin pie, he said, “well, why don’t you make it?” then added, “TODAY”!
The large round one is 9.5. I’ll admit, I have them in just about every size. The little ones are too cute! 🙂
Great looking pie – i am a huge pumpkin fan. Also only eat Organic and a huge NON GMO advocate as well. Trying to teach everyone a little at a time. I just read about agave nectar on your site, had no idea. Thanks for the info.
I as well am a HUGE NON-GMO Advocate….Yeah! and was so glad to find this recipe as I go gluten free which can be difficult….many gluten free products contain GMO’s ……not a good thing!
Have a Great T day to all!
G
Hello! I have a question for you about an older recipe, the pumpkin cheesecake. In the recipe you say to mix the powdered gelatin with water and set aside to use later. When I use it later, its like hard rubber!! When I mix in back in with the cheeses and stuff for the filling it barely breaks up at all. Am I doing something wrong? Im trying to make this for Thanksgiving so if you could give me some pointers before then that would be great please. Thank you.
Do you mind telling me what brand of gelatin you used? It seems that Knox turns into a “rock” but I haven’t had that issue with other unprocessed brands such as Bernard Jensen. I changed the instructions so now you sprinkle the gelatin over the mixture and then mix. This way no matter what brand you’re using, you shouldn’t have any issues with the gelatin clumping. 🙂
Lol yes I used Knox 🙁 I couldnt find any in our local health store and I needed to try this recipe before Thanksgiving. It still turned out good just not as cheecakish as I thought it would…probably because of the gelatin. Thanks for helping me out!
Thanks for letting me know. It’s interesting that Knox performs so different than other brands. I also have a maple cheesecake that you might be interested in. It’s very “cheesecakey”. 🙂 https://deliciouslyorganic.net/maple-cheesecake/
I’m wondering….if I have access to raw milk, is there any reason that would not be a good choice rather than the coconut milk?
Our family has been drinking raw milk for years and we love it. If you have a good source, and don’t have any diary restrictions, I don’t see why it wouldn’t be a good choice. It definitely offers more probiotic benefits as well as omega-3 fatty acids.
gorgeous Carrie!
Wow – gorgeous looking pie – think I will try your honey recipe in mini pie cases for Rémy’s breakfast club – as a special Thanksgiving treat!
Gorgeous pie!
What a beautiful pie Carrie!
Well, I made the pie last night. Unfortunately, the crust burned (throughout) before the custard was even slightly set around the sides and was soggy near the custard. Do you think it might be because I used a pyrex glass baking dish?
The POSITIVE is that I LOVE the creamy pumpkin custard, just the right amount of sweet, I scooped it out of the crust and had some for breakfast this morning, HAHAHA. I will probably make it minus the crust and put a crispy nut crumb topping on it for Thanksgiving and serve it as a soufle type dessert in little ramikens :o).
That’s interesting. I tested it in both a pyrex dish and tart pan and didn’t have any issues with burning (as long as the crust was covered with a pie crust shield). A few thoughts – do you think your oven temperature is off? Was the pie plate on a baking stone or baking sheet that had been preheated? Did you place the pie in the middle of the oven or in the lower section? I know you’re a seasoned cook, so excuse me for asking all the questions! 🙂 I’d like to help you figure out what went wrong.
I am seasoned, haha, and I usually have had terrific success with your recipes, this is very puzzling to me. I have an oven thermometer and it’s accurate. ;o) The only thing I can think of is the difference in temperature for the Pumpkin pie verses the pecan pie. I started at 450 for 15 minutes then reduced oven to 350 for 20 minutes. The pecan pie your directions start at 400. The edges of the pie really didn’t set for almost an additional 10 minutes. The crust was already very dark brown at this point. The crust was dark all the way, not just the edges. I covered the edges with foil and placed the plate directly in the middle on the rack. Persevering! thanks for responding. K
I am perplexed. What brand of almond flour did you use? To give you more background – I actually tested the recipe 6 times, and the last 2 times were at exactly 450 for 15 minutes, then 350 for 20 minutes (just to make sure). I honestly don’t know why your crust was so dark. Hmm…. I just ran out of almond flour so I can’t bake the pie again today, but I’ll make it this weekend and get back to you.
I used TJ’s almond meal, maybe that’s the problem. I’ve used it before in some of your other recipes without issues, but I also usually sift it to get out the flakes. maybe it isn’t fine enough for this type of crust. I’ll figure it out! But, I think I will wait till I get my cute little tart pans. I ordered them, then my niece told me that Sur La Table just opened a store in our mall. That could be a good thing/ bad thing. Thanks for your help! K
The almond meal could be the culprit, or at least that’s the only thing I can think of – maybe it was the skins in the almond meal that turned the crust dark so fast? I only tested the pie with Honeyville blanched almond flour. I think you’ll enjoy the tart pans. They make any dessert look so cute! 🙂
I just made it again this afternoon and I didn’t have any burning. Since I use a pie shield in this recipe, When testing, I baked each pie in a pie plate or tart pan on a large baking sheet. I put each pie on a baking sheet since I didn’t want to create any extra dimples in the crust when I transferred it to the oven or accidentally tip the pie plate causing some of the filling to pour out. I’m wondering if the baking sheet causes the pie crust to be insulated and without it the almond crust has the possibility of burning? That’s about the only thing I can think of. I inserted that bit of information in the directions.
Thank you for goin the extra mile with me on this one. I really appreciate it! I will definitely bake it on a baking sheet next time. And, I will be using the Honeyville flour, too. I just have to order it online because no one carries it in my area. Have a wonderfully blessed Thanksgiving. I’m thankful for your friendship. Blessings!
You’re welcome! My oldest was thrilled that I made another pie this weekend…she ate some for breakfast. 🙂 I think you’re going to love the Honeyville flour. 🙂 I’m thankful for your friendship too. Have a wonderful Thanksgiving!
Wow, Carrie! Thank you so much. I had tried three other grain free crusts in the past few weeks (all with various proportions of almond meal and coconut flour) and none of them came close to being like what a pie crust should be. I had gotten a Long Island cheese pumpkin in this week’s CSA box so I decided to give your recipe a try out tonight. PERFECTION. My company approved, too! Yum yum yum!
I used a non-stick pie pan but I am thinking of replacing it with a ceramic pie plate. Any experience with ceramic? What do you usually use?
Yay! I’m so glad you all enjoyed it! A ceramic pie plate should work well. You might need to increase the cooking time by a few minutes since the plate is a bit thicker than most. I tested this pie in a tart pan and a 9-inch glass pyrex pie plate and they both turned out very well.
Carrie, this is beautiful. And I know by reading your post that you put a huge amount of time into testing and perfecting. Thanks! I was informed this evening ( by my husband) that he loves pies. After all of these years, I never knew. I am not a big pie person (no sweet tooth), so I rarely bake them. Tarts are better. Anyway, this evening I was informed I must make pumpkin, not my pumpkin mousse or cheesecake, for Thanksgiving. I looked all over and came back to your recipe. It really looks the best. And I trust you. Will let you know how it comes out. Happy Thanksgiving to you, Pete and the girls!
You are so sweet. Thank you for your kind words. Yes, please let me know what you think. Have a wonderful Thanksgiving!
Wasn’t wild about this. Should the 2nd recipe have called for 1 3/4 pumpkin instead of just the 3/4. It was watery and I also like a heavier pie. I had leftover filling from 2xing and made a crustless pie and that turned out better, but still watery. Really wanted to like this. However, I also made your pecan pie with honey — adored the crust, but the honey was too sweet. Next time (and there will be one!) I will cut the honey. I realized too late that I probably didn’t want to sub honey for maple syrup/sugar 1:1. No leftovers for any, though!
Thanks for the feedback. So you made the Gaps pie? I’m curious, did you use canned pureed pumpkin or fresh? If it was fresh, I wonder if that’s why it was a bit watery? This pie is definitely for those who like a lighter pie. Interesting to hear about the honey in the pecan pie. I can see how it could be too sweet. I’m glad the food went fast! 🙂
I used fresh pumpkin, so yes, that might have been the difference with the GAPS pie. To be a cook, one should be a chemistry major! Lol. Wish I’d had lots of motherly/grandmotherly wisdom passed down.
I hear ya! A degree in chemistry would really come in handy when baking! Maybe next time you could strain the pumpkin in a fine mesh sieve for a few hours before using. Also, if you’re not familiar with Cook’s Illustrated already, you’d love their articles. Very scientific!
Lol, I love your comments about having a degree in chemistry for baking! My husband is a chemical engineer and I am asking him questions every little while about what reactions will take place! Love your recipes and your thorough testing. Thank you!
Thank you so much for this recipe! I am so thrilled to find this and see that there are so many helpful comments to learn from too! I almost never try a recipe that doesn’t have comments and I always run across recipes with TONS of comments and no answers from the blogger. Thank you so much for being so thorough.
You’re welcome! 🙂
Can you make any of your Thanksgiving Round up a day ahead or two?
I just tried making it this morning. I know I followed it perfectly, but I had twice the filling as what would fit in the pan and the filling is very light in color. It almost seems like there should be one cup of the coconut milk instead of two. It’s in the oven now so I guess we’ll see how it turns out!
I made the GAPS version yesterday too. Had the same issue. Let it bake 10 minutes longer than recipe said but it was still liquid in the center when I cut it. When I made it I thought that sounded like a lot of milk too. It had nice flavor but not real strong pumpkin. Next time I’ll cut back the amount of milk and increase the pumpkin. I had extra filling too but usually do with pumpkin pie recipes. I just baked it in a separate dish for a custard.
Hey Carrie,
I had such success with your pecan pie, that I want to try this one next. I’m a bit gun shy about using coconut milk. I tried another person’s recipe using a can of coconut milk, and I didn’t like the flavor of the pie at all. Can I use an equivalent amount of heavy cream instead of the coconut milk? If so, would I need to add more of a thickener? Or would it be better to use plain yogurt instead of cream? Thanks so much! I love your site and can’t wait for your new cookbook!
My mom’s original recipe calls for evaporated milk, so instead of coconut milk, you could try half milk and half cream (or just use some evaporated milk). Hope that helps! 🙂
Hey Carrie,
I wanted to get back to you on this pie since I made it yesterday. For the 2 cups of milk, I used one can of coconut milk and then used organic cream to make up the rest of the 2 cups. I used sweet potato puree instead of pumpkin puree too. It was really great! The texture and the flavor were really good. Thanks for your suggestions! Next I’m going to try your chocolate pie! 🙂
HI,
With the crust is the gelatin important? What would happen if I didn’t use it, or could I substitute something else?
The gelatin helps hold the crust together, so yes, it’s essential. I haven’t tested a substitute for it.
I tried this out for Thanksgiving and although the crust turned out delicious, the filling was watery. I baked it an extra 20 minutes and it never became firm. Is the amount of milk correct? Should it be 1 can instead of 2? I froze it and 4 days later we are finally eating it. It does taste good, now that it’s thawing out.
If it was jiggly in the middle, then it probably wasn’t baked long enough. Yes, 2 cups of canned coconut milk is correct. Did you freeze the pie after it was baked and then it turned watery, or was it watery before you froze it?
It was watery before I froze it. The entire thing, not just the center. But I used homemade puree and I just read somewhere today that it should be drained to remove water. We still ate it though and I’m going to make it again this weekend.
Yes, the homemade roasted pumpkin needs to be strained before adding it to the pie. That is probably why it was watery. You could also add an extra egg or two, if you prefer.
Just FYI, this is not GAPS legal. Arrowroot is not legal on GAPS.
There are two recipes depending on your dietary restrictions. The second recipe is gaps legal.
We do not use coconut milk at our house, but would our raw milk substitute just fine or is there something else I should use? Looks delicious:)
Raw cream would make for a great sub.
The link to the pie crust recipe is not functional. Is it the same pie crust as for the pecan pie, or the apple pie recipes?
Can this recipe work w it’s an egg substitute??