You can have your pie and eat it too this Thanksgiving! Enjoy a gluten and dairy-free pumpkin pie as a sweet ending to your meal.


For the crust:

    • 1 gluten-free frozen pie crust (check ingredients for dairy as well!)

For the filling:

    • 15 oz can pumpkin puree
    • 2/3 cup full fat coconut milk blended
    • 6 Tbsp pure maple syrup or a tbsp or 2 more if you’d like it sweeter
    • 2 tsp pure vanilla extract
    • 1 Tbsp pumpkin pie spice
    • 1 tsp cinnamon
    • Pinch salt
    • 2 large organic eggs (at room temperature)
    • 1 egg yolk from a large organic egg (at room temperature)


  1. Check instructions on your pie crust and defrost as recommended.  Remember you will be adding the filling to an unbaked crust, so check for those instructions.
  2. Whisk all ingredients except eggs, then whisk in eggs and egg yolk one at a time. You are going for a nice homogenous mixture, but don’t over-mix and add a lot of air into the mixture.
  3. Pour filling into crust, spreading it all around to seal edges. Cover crust with aluminum foil and bake at 375 degrees for 55-65 minutes or until center is nearly set (still a bit jiggly) and crust is deep golden brown.
  4. Allow to cool completely at room temperature to avoid excessive cracking of the filling. Once cooled, serve, or, cover and store in the refrigerator for up to 2 days prior to serving.  Serve topped with coconut whipped cream if desired.  Enjoy!

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