The Best Gluten-Free Dairy-Free Pumpkin Pie
Updated: Oct 1
There are certain foods that just belong on the holiday table, and pumpkin pie is definitely one of them.
But if you’re gluten-free or dairy-free, traditional pumpkin pie can be a little tricky.
Between the flour in the crust, butter, and evaporated milk commonly used in the filling, it usually needs more than one substitution.
So I created a version that skips all of that.
This gluten-free dairy-free pumpkin pie has a naturally sweet walnut and date crust with a creamy pumpkin filling made with coconut milk, maple syrup or honey, and plenty of warm fall spices.
No flour. No butter. No dairy.
And most importantly, it still tastes like pumpkin pie.
Because nobody wants to bring the “healthy dessert” to Thanksgiving that everyone politely takes one bite of and abandons.
A Flourless Pumpkin Pie with a Walnut-Date Crust
Instead of trying to recreate a traditional pastry crust with gluten-free flour, this recipe goes in a completely different direction.
The crust is made from just three ingredients: raw walnuts, dates, and cinnamon.
The walnuts give it a rich, nutty flavor while the dates naturally sweeten the crust and help hold everything together. Once baked with the pumpkin filling, you get a dense, slightly chewy crust that pairs beautifully with the creamy pumpkin center.
It's also considerably easier than rolling out pie dough.
That alone earns it points in my kitchen.
A Dairy-Free Pumpkin Pie Filling
Traditional pumpkin pie recipes often rely on evaporated milk or heavy cream to create that smooth custard texture.
For this version, I use coconut milk.
It gives the filling a rich, creamy texture without dairy, while pumpkin, cinnamon, ginger, allspice, and cardamom provide all those warm flavors we associate with fall.
And don't worry—the finished pie doesn't taste like coconut pie.
Naturally Sweetened with Maple Syrup or Honey
This recipe uses maple syrup or honey instead of refined white sugar.
I especially like maple syrup with pumpkin because its caramel-like flavor works so well with cinnamon, ginger, and the natural sweetness of the pumpkin.
Honey works beautifully too, so use whichever you prefer or already have in the pantry.
Gluten-Free Dairy-Free Pumpkin Pie
Makes: One 9.5-inch pie
Prep Time: About 15 minutes
Bake Time: 60 minutes
For the Walnut-Date Crust:
18–20 pitted dates
3 cups raw walnuts
½ teaspoon ground cinnamon
For the Pumpkin Filling:
2 large eggs, room temperature
1 cup coconut milk
1 can organic canned pumpkin
½ cup organic maple syrup or honey
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon cardamom
¼ teaspoon Himalayan or sea salt
Directions:
Preheat the oven to 350°F.
Add the dates, walnuts, and cinnamon to a food processor or high-powered blender. Pulse until the mixture becomes crumbly and begins to hold together.
Transfer the crust mixture to a 9.5-inch pie pan. Using your fingers or the bottom of a measuring cup, firmly press the mixture evenly across the bottom and up the sides of the pan.
Add the eggs, coconut milk, pumpkin, maple syrup or honey, cinnamon, ginger, allspice, cardamom, and salt to the blender.
Blend until completely combined and smooth.
Pour the pumpkin filling over the prepared walnut-date crust.
Bake for approximately 60 minutes, or until the pumpkin filling is set around the edges and the center has just a slight jiggle.
Remove the pie from the oven and allow it to cool for at least 30 minutes before transferring it to the refrigerator.
Chill completely before slicing and serving.
Why I Like Chilling This Pie Before Serving
This is one recipe where patience pays off.
The pumpkin filling continues to set as the pie cools, so refrigerating it before slicing gives you a firmer, creamier texture and cleaner slices.
It also makes this a great dessert to prepare the day before Thanksgiving or a holiday dinner.
One less thing to make when your oven already has a waiting list.
Make Sure You're Using Canned Pumpkin
For this recipe, you want 100% pure canned pumpkin, not canned pumpkin pie filling.
Pumpkin pie filling already contains sweeteners and spices, which will change both the flavor and sweetness of the recipe.
Plain pumpkin gives you complete control over the ingredients—and lets those cinnamon, ginger, allspice, and cardamom flavors really shine.
Can You Make Pumpkin Pie Without Flour?
Absolutely.
In fact, that's one of my favorite things about this recipe.
Rather than relying on a gluten-free flour blend to imitate a traditional pie crust, the combination of walnuts and dates creates an entirely different type of crust that naturally contains no flour.
That makes this an especially simple dessert if you're cooking for someone who avoids gluten.
Just make sure all packaged ingredients you use meet your individual gluten-free needs, particularly if you're preparing the recipe for someone with celiac disease.
Dr. Stephanie's Tip: If you're making this for a holiday gathering, make it the day before.
Pumpkin pie needs time to cool anyway, and this version slices particularly well after it has been thoroughly chilled overnight.
Then on Thanksgiving Day, you can focus on the important things.
Like figuring out how you're somehow going to fit six side dishes into an oven that currently contains a turkey.
Healthy Holiday Food Doesn't Have to Feel Restrictive
One of the reasons I started creating recipes like this was because I never liked the idea that eating differently meant missing out on the foods you love.
Sometimes you just need a different way to make them.
This flourless pumpkin pie is gluten-free and dairy-free, but it still gives you everything you want from a holiday dessert: creamy pumpkin, warm spices, a rich crust, and a slice that feels right at home next to your Thanksgiving dinner.
And if there happens to be a piece left for breakfast the next morning, I'm certainly not judging.
FAQ
Is pumpkin pie gluten-free?
Traditional pumpkin pie usually isn't gluten-free because the crust is made with wheat flour. This recipe uses a walnut and date crust instead, so no flour is needed.
Can you make pumpkin pie without dairy?
Yes. Coconut milk replaces the dairy traditionally used in pumpkin pie filling and creates a rich, creamy texture.
Can you make pumpkin pie without flour?
Yes. This flourless pumpkin pie uses walnuts and dates to create the crust rather than traditional or gluten-free flour.
Can I make this pumpkin pie ahead of time?
Yes. In fact, this recipe is ideal for making the day before serving because the filling becomes firmer after chilling completely in the refrigerator.
Can I use pumpkin pie filling instead of canned pumpkin?
No. Use 100% pure canned pumpkin for this recipe. Pumpkin pie filling contains added sweeteners and spices that would change the finished recipe.
Looking for more gluten-free and dairy-free recipes? My cookbook Allergy-Free Tastes Good to Me includes 93 recipes created to make eating around food sensitivities a whole lot more delicious.
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