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
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