Last Updated on September 22, 2026 by The Allergy Chef

Why hello there gluten free dairy free traveler. I see you’ve made it to this recipe, probably just in time for the big day. If you’re here for a gluten free dairy free pumpkin pie, you won’t be disappointed. Not only that, but this is seriously the best pumpkin pie recipe if you have Thanksgiving dinner guests with all sorts of food allergies and dietary restrictions (vegan, Celiac Disease, lactose intolerant, and the list goes on).

This pumpkin pie recipe is a heavy lifter, and can safely serve a lot of diet types. Whether it’s pumpkin season or not, we’ll be using canned pumpkin today because honestly, it’s just easier. I feel like with the free-from life, we already have a lot of kitchen stuff to do, so let’s cut a corner if we can. Can… oh my goodness, cracking up right now.

What to Expect From This Gluten & Dairy Free Recipe

People LOVE This Pie: One year, I decided to test just about every free-from way of making a pumpkin pie. Since this recipe is top 9 free, it was considered the control of the experiment. After making 10 different pie recipes, this pie recipe tied for first place for some testers and was the top spot for others. They say that the flavour is on point and the texture is rather close to a traditional, allergen-based pumpkin pie.

I tell you that because I know sometimes you get into a free-from recipe and you’re like… but is this reallllyyyyyy going to work? Yes, it will.

Gluten Free Dairy Free Pie Experiment Video (Nine Pies Made & Compared)

WARNING: This is a LONG video, but, incredibly informative. If you’d like to see my scientific approach, and understand a WIDE range of dairy free pumpkin pie options, watch the video. I’ve done my best to tighten up the edits so it’s not boring, but you’re going to walk away really understanding dairy free pumpkin pie filling (very allergy friendly as well, all egg free too).

Allergy Status (Does Not Include Your Pie Crust of Choice, notes below)

Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nuts, Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Top 14 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Buckwheat, Carrot, Celery, Citrus, Coconut, Cooking Oil/Added Fats, Corn, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast

Friendly To: EOE, GERD, Low Histamine, Migraine Diet (Cleveland Clinic & Johns Hopkins), Vegan

Compatible With: Berry Free Grain Free, Oat Free, FPIES, Low FODMAP

• Berry Free: Omit the allspice when making your pumpkin pie spice recipe. This assumes you can’t use store-bought and will make my linked recipe.
• Grain Free: Swap the oat milk for a different milk, and use the arrowroot addition portion of the instructions. Note that this isn’t grain free AND sugar free. You can trade the light brown sugar for an unrefined sweetener if needed, but the taste will shift some.
• Oat Free + FPIES: Swap the oat milk for a different milk, and use the arrowroot addition portion of the instructions.
• Low FODMAP Reminder: There is a daily oat limit of 1/2 cup. Whilst there will be many slices of pie, if the oat milk doesn’t work for you (recipe has 1 cup/8 oz total), swap the oat milk for a different milk, and use the arrowroot portion of the directions.
• Low Histamine Reminder: If vanilla extract isn’t tolerated, swap for 1 teaspoon of ground vanilla. Be sure to see the notes in the Pumpkin Pie Spice recipe if you make that as well.

Tools to Make Gluten Free Dairy Free Pumpkin Pie

• Kitchen Scale
• Pot
• Whisk
• Spatula
• Pie Dish/Pie Plate (I use glass, but this article has me asking questions…)

If you plan to make gluten free crust at home, you’ll also need:

• Food Processor OR Medium Mixing Bowl + Pastry Cutter (this is the set that I have and those rings are BOMB)
• Parchment Paper
• Rolling Pin
• Knife or Scissors
• Pie Weights (you can also use a box of dry beans)

Ingredients for This Gluten Free Dairy Free Pumpkin Pie Recipe

Part 1 Ingredient

• 230mL Organic Gluten Free Purity Protocol Oat Milk (8.3 ounces)

Critical Note: I use a homemade oat milk and it’s not fermented etc. like commercial oat milk. Watch the first few minutes of the experiment video to see what my homemade milk can do. If your milk does not behave the same (commercial milks may be different and due to my allergies I’ve never worked with them), you need to use the arrowroot option in the instructions.

Part 2 Ingredients

• 420g Organic Pumpkin Purée (15 ounces, 1 standard US can)
• 115g Organic Light Brown Sugar
• 1 TBSP Organic Pumpkin Pie Spice (recipe here if you need one)
• 1 tsp Organic Vanilla Extract
• 1/2 tsp Sea Salt

Let’s Talk About Gluten Free Pie Crust

I’ll say this first: there aren’t too many different brands to choose from (to purchase) for gluten free dairy free pie crust. To date, I’ve only seen the one in the freezer section at the grocery store, and a shelf stable graham cracker crust. That’s it. If you have less common allergies, or want to make something closer to your favorite crust from childhood, you’re going to need to follow a gluten-free pie crust recipe at home.

Technically, you don’t need to serve pie filling on top of a crust. You can bake the pumpkin pie filling in your pie dish, cut, and serve. Alternatively, you can bake the pie filling in cute individual containers and serve those up instead (or serve in cute dessert cups).

This can be helpful if you don’t have a safe gluten free pie crust option, or don’t have the time, energy, or desire to do the cold butter thing and press it out, and all the things needed to make pie crust.

This brand sells a gluten free, top 9 free, very allergy friendly pie crust. It comes in a 2 pack, and can be used for sweet or savory pies.

A graham cracker crust can be used for this pumpkin pie recipe. Make graham crackers and make your own crust, or purchase one in your area.

If you opt to make a gluten-free recipe at home for crust, you have the ability to tweak it. For example, you can make chocolate pie crust (don’t use a tonne of cacao) and have a cool chocolate pumpkin experience. You could also put a little cinnamon in your gluten free pumpkin pie crust to keep reinforcing flavours. Or, you can use an extract. Honestly, sky’s the limit, and that’s the homemade advantage.

Par-Bake Your Crust

In the case of the gluten free pie crust from the grocery store, you’ll want to par-bake the pie crust for 10 minutes, allow it cool, then fill with your pumpkin pie filling before baking.

A graham cracker crust usually doesn’t need to be par-baked, and said crust would pair beautifully with your creamy pumpkin filling.

You can also fully blind bake the pie crust, but it’s also not necessary.

Also, if you want graham crackers but don’t feel like doing all the work to make a crust, serve your crustless pumpkin pie filling with graham crackers on the side for dipping. It’s the best of both worlds.

Important Ingredient Notes

Oat Milk: I use a homemade oat milk from Purity Protocol organic oats. I can’t speak to commercial oat milk and its performance due to allergies and shared equipment. If your commercial oat milk doesn’t thicken during the boiling stages (some may not due to how they’re processed/fermented/made), use the arrowroot addition. The first few minutes of the video above show the process.

If you can’t have oat milk, you can swap it for any almond milk, soy milk, rice milk, or just about any plain/unsweetened dairy free milk you enjoy. The only milk I don’t suggest using is full-fat coconut milk from the can, as it will throw off the ratios.

Light Brown Sugar: If you need to substitute the light brown sugar, you can use another granulated sweetener including white cane sugar and dark brown sugar. For refined sugar free, use coconut sugar, maple sugar, or date sugar. Know that any sugar swap you make can impact the preceived sweetness as well as overall flavor. The light brown sugar is in the middle of the road, and maple sugar is one of the best swaps. White cane sugar won’t deliver the right amount of sweetness and your pie will read SWEET. Just keep this in mind.

Do not swap this granulated sugar for a liquid sweetener such as maple syrup, honey, or agave.

Helpful Gluten Free Dairy Free Holiday Resources

• Gluten-Free Flours – Where to Start
• Free-From Holiday Tips (food, travel, social, etc.)
• Dairy Free Gluten Free Thanksgiving Recipes (has some vegan options as well)
• 40 Gluten Free Holiday Recipes + Gluten Free & Allergy Friendly Menu Planning

Pumpkin Pie Filling Directions

• Oven Temperature: 375f/190c
• Bake Time: 10 – 15 Minutes + 50 – 65 Minutes
• Chill Time: 8 Hours or Overnight (overnight is preferred)

If you’ll be using a homemade crust or store-bought gluten free crust, you need to bake that first for 10 – 15 minutes, then allow it to cool completely before filling it. Do not skip the cooling step, please and thank you.

For the Dairy Free Pumpkin Pie Filling

Place your pot on your kitchen scale, tare to zero, and add the oat milk. Bring the milk to a boil. Continually whisk for 2 – 4 minutes. Your milk will begin to thicken quite a bit. If it’s not thickening, whisk for a little longer.

If your commercial oat milk does not look like my homemade oat milk in the video (watch the first three minutes of the video), it means that your brand of milk has been altered in a way that prevents the thickening. You’ll need to use the arrowroot addition which I’ve outlined below.

Once you have a thickened milk, turn the heat off. Place an oven mitt on your kitchen scale as to not burn it, put the pot back on, tare to zero, and add your sugar. Alternatively, measure the sugar into a small bowl.

Add the rest of the ingredients to your milk pot, then whisk very well to combine. Turn the stove back on, to medium heat (5/10 for me), and whisk again. This is to make sure your sugar has dissolved completely and is well incorporated. Heat the pie filling for a few mins, then turn it off again. You’re now ready to transfer to a pie shell.

Transfer your mix to your pie shell and bake at 375f/190c for 50 minutes (you can bake for as long as 65 mins if needed). After baking, allow the pie to cool completely, then transfer to the fridge to set. Do not skip this natural cooling step, please and thank you. Chill for at least 8 hours, but overnight is even better.

Critical Expectation Note: Your gluten free dairy free pumpkin pie will come out of the oven with some jiggle. It’s OK. After the fridge stage, you’ll have a set pie like what I show in the video.

Crust Note: I did not cover the crust edge with anything during the long bake time. You can if you want, but none of my tasters had complaints.

Alternative Method: Arrowroot Addition

Use this thickening method if your oat milk won’t thicken, if you’re not using oat milk, or if you want a different mouthfeel with more firmness. Don’t worry, this method still produces a delicious pumpkin pie recipe.

You’ll Need:

• 56mL Water (2 ounces)
• 15g Arrowroot

Place these two items together in a measuring cup and mix very well with a fork. The arrowroot needs to dissolve completely.

Follow the pumpkin pie filling instructions. Once you’ve turned the heat off (dissolving the sugar step), pour your slurry into the pie filling pot. Whisk well to combine and you should feel the mix thicken even more as you stir. After 1 – mins, you can transfer your filling to the cooled pie shell, and the bake time is the same.

Alternative Method: Coconut Oil Addition

OK, you’re coming up on the big day, you’ve read over my info, and you’re like, I can’t use these options, but coconut oil happens to be safe for you. You can still make this gluten-free pumpkin pie recipe, and use coconut oil as your thickening agent.

Warning: This is a theoretical option based on my working experience and prior experiments. Since I have tasters allergic to coconut, this isn’t something I can mess about with often.

This is for a no-bake pumpkin pie, but also, it isn’t raw.

You will need 225g/8 ounces of organic coconut oil, in addition to the other pie filling ingredients. 

1. Place your pot on your kitchen scale and tare to zero.
2. Add all of the Part 1 AND Part 2 ingredients (tare between weighted ingredients).
3. Heat on medium-high heat for 5 – 10 minutes, stirring regularly.
4. Turn the heat off and allow to cool for at least 30 mins.
5. Bake your pie crust completely, and allow it to cool.
6. Place an empty blender container on your kitchen scale and tare to zero.
7. Add the coconut oil to the blender container.
8. Use a spatula to transfer the pumpkin pie filling from the pot to the blender.
9. Blend on high until ULTRA SMOOTH. I’m serious. ULTRA.
10. Transfer your blender contents into your cooled gluten free pie shell.
11. Fridge overnight.

The result should be a set pumpkin pie that gives off raw vegan cheesecake vibes. You should only use this method if you LOVE the taste of coconut, as it will be VERY present. I repeat. L O V E coconut. Like, go get married and buy a house together kind of love.

Choosing a Pie Dish

This holiday season, you may be thinking about what kind of pie dish to use. Well, you can go with the classic 9-inch pie dish, but know that you have options, especially if you’re using a homemade crust.

Now, if this is the first pie you’ve ever made, and you don’t own a pie dish yet, and you want a classic shape, read this article from Serious Eats. They break down the three types of pie pans and it’s worth the read (great experiment).

How to Make Cute Individual Pumpkin Pie Servings

Personally, I like to make cute individual portions in small jars or ramekins. It’s easier to do this when you start with homemade pie crust, but, you can do this with store-bought pie crust as well. You’d need to thaw it (assuming you get the gluten free crust from the freezer section), then you can peel it out of the pie tin and manipulate it.

1. Portion your homemade crust into several parts. The size will vary based on the baking vessel.
2. Press said crust into your cute little baking vessel.
3. Place all of the individual containers on a baking tray (easier to carry).
4. Par-bake (or blind bake) your pie crusts.
5. Whilst the crust bakes, get your pie filling made.
6. After the crust has cooled a bit, add your homemade pie filling.
7. Optionally, top the pie filling with a little more crust. You can also use mini cookie cutters to make leaves and other cute shapes and place it on top of the pie.
8. Bake as instructed, and that’s it. You’re essentially just making lots of little pies. It’s the same process and ingredients, just cute and little.

You can use individual pie jars as gifts for friends and family, or you can pop them in your freezer and enjoy gluten free dairy free pumpkin pie for many months.

Gluten Free Dairy Free Pumpkin Pie Storage

Assuming you even have leftover pie, you have two storage options: refrigerator, or freezer.

To refrigerate, you’ll want to cover your pumpkin pie first. Plastic wrap is usually good because you can tuck it in next to the open sides, which prevents said sides from drying out. You can also cover the entire pie with foil. Once it’s covered, pop it in the fridge and enjoy within a week.

To freeze, you’ll want to cover your pumpkin pie well, and for best results, put it into an airtight container. This is where individual pumpkin pie jars WINS because you just screw the lid on and you’re golden. Once you have your awesome pie covered and contained, pop it into the freezer for 4 – 6 months.

If you like to batch cook like me, you could always make a second pie (or sixth pie) just to have gluten and dairy free pumpkin pies in your freezer, always ready to go.

More Pumpkin Pie Recipes

RAISE, my membership website has more gluten free, vegan, dairy free pumpkin pies to choose from. I’ll warn you, each of these delicious recipes contains one major allergen. If you’re top 9 free or top 14 free, you’ll need to stick to this recipe for GF DF pumpkin pie.

• Vegan Pumpkin Pie Cheesecake Recipe (gluten free, vegan)
• Coconut Milk Pumpkin Pie Recipe (gluten free, vegan)
• Grain and Dairy-Free Pumpkin Pie Recipe (this Paleo pumpkin pie is a real crowd pleaser)

Delicious Ways to Serve Your Gluten Free Dairy Free Pumpkin Pie

The best part about serving up delicious pumpkin pie is that you can add a little of this or that to make extra special. Here are some ideas to get you started:

Skip the crust and make a delicious custom gluten free granola with spiced and sweetened crushed nuts, or almond flour, toasted oats, and so on. Just think, super delicious with some crunch. Place that in the bottom of an individual container and top with pumpkin pie filling.

Top your vegan pumpkin pie with coconut whip or rice whip. Some stores carry this where you squirt it out from a jar, and some stores carry a can that you have to whip up at home.

Add chocolate shavings to your pumpkin pie before serving.

Make a maple ginger dairy free frosting or glaze and decorate your pumpkin pie with that.

Answering Your Questions About This Gluten Free Dairy Free Pumpkin Pie Recipe

Can I use coconut cream instead of milk?

For this awesome Thanksgiving dessert, I don’t suggest making this swap. Coconut cream is fat heavy, and this recipe doesn’t account for all of that fat. If coconut cream is your only option, I’d suggest finding a gluten free dairy free pumpkin pie recipe that leans into it. You may be able to find a good version if you search for gluten free vegan, rather than gluten free dairy free. I notice a lot of vegan desserts lean into coconut products.

Is it possible to buy dairy free evaporated milk?

It’s possible to purchase both dairy free evaporated milk and dairy free condensed milk. Rather than put a big long list here, I’m going to link you to that section of information in my Ultimate Guide to Dairy Free Substitutes.

If you scroll up, you can read more about technical definitions and uses. If you scroll down, there are more brands to choose from.

Will this pumpkin pie recipe work with homemade pumpkin puree?

In theory, yes, so long as your homemade pumpkin puree resembles canned pumpkin puree. It needs to be smooth, and not watery.

Do you have a recipe for gluten-free pecan pie?

Whilst this is one of my kids’ favorite Thanksgiving pies, unfortunately, I don’t have a recipe to share. I just make it up everytime and they’re totally cool with that.

The good news is, my friend over at Mama Knows Gluten Free has a pecan pie recipe. If you want to try something different, my friend over at Allergy Awesomeness has a no nut pecan pie recipe that mimics traditional pecan pie.

Should I use parchment paper in my pie pan?

Isin’t it funny how it can be called a pie pan, pie plate, or pie dish? I digress and I haven’t even answered the question. I call it a pie dish, and personally, I’ve never seen pie dough get stuck, at least, not with the glass pie dish that I bake with.

If you have concerns, you can absolutely cut a small parchment paper circle and use that as a barrier to ensure you have a clean release later. I don’t recommend sprays, but mainly because I see them not really get the job done, and it seems like a waste of money.

How does this compare to a classic recipe for pumpkin pie?

I’ve had quite a few people without food allergies try this vegan, top 9 free pumpkin pie recipe and it’s a real contender. Now, in terms of comparison, I don’t like to play the compare game because there’s no heavy cream, egg yolks, wheat, gluten, or anything else you’d find in a traditional pumpkin pie recipe.

Instead, I’m like, how’s the inclusion? Man is it the best recipe for that. This gluten free dairy free pumpkin pie recipe is also top 9 free, top 14 free, Celiac Safe, truly corn free, vegan, and SO MUCH more. The sheer amount of free-from people that could eat this together is fantastic. THAT, to mean means way more than the actual recipe.

The good news though is that people who eat this, they come back for seconds and thirds (and say it’s close to a classic recipe). I promise, this dairy free pumpkin pie won’t let you down.

Can  make the pumpkin pie filling in my food processor?

Unfortunately, this great recipe cannot be made in your food processor. For it to work, the filling ingredients (specifically the oat milk) needs to be boiled to thicken.

Does Whole Foods sell a gluten free dairy free pumpkin pie?

In the past, Raised Gluten Free has been available at Whole Foods, and that’s the only brand I can personally vouch for. I don’t know if I saw it in stores last year, so be sure to check their website for details and see if they have a store locator as well.

Depending on your tolerance levels, I don’t know that any house-made pie from Whole Foods would be Celiac Safe, or be safe for anyone allergic to milk that can’t do shared equipment or tolerate trace amounts of milk.