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Thanksgiving Pumpkin Pie Recipe (Gluten and Dairy-Free!)

Thanksgiving lets us slow down and reflect on our many daily blessings. And no matter your current situation, we all do have blessings. When you think about it, we truly are lucky.

Of course, there’s also the other side of Thanksgiving…the food! I admit I always look forward to this part of the tradition. This goes way back to my fond memories of my mom’s cooking. And moreso her baking. Her homemade whipped cream on top of her indulgent pumpkin pie was to die for…

Here’s one of mom’s baking tips that I never forgot: Put the cream out on the counter so it warms up a bit before whipping it. This way the cream whips up thicker, faster!

Now, if you like pumpkin pie, I’ve got a nice surprise for you. If you want a delectable pumpkin pie without the problems from gluten and dairy (I’ve cut both out of my diet) – I’ve got a tasty recipe straight from the AlgaeCal Kitchen for you to try. Check it out below…

pumpkin pie spices on a darkwood table

Thanksgiving Pumpkin Pie

Gluten and Dairy-Free!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
cooling 6 hours
Total Time 1 hour 30 minutes
Servings 9 inch pie
Calories 308 kcal


For the crust:

  • 1/2 cup coconut oil or butter (I use half and half)
  • 3/4 cup coconut flour organic
  • 1/4 cup almond flour
  • 2 large eggs
  • 1/2 tsp spice, nutmeg, all-spice, cinnamon optional
  • 1/2 tsp vanilla optional

For the filling:

  • 1 1/2 cups pumpkin puree
  • 1/2 cup coconut milk (or evaporated milk)
  • 3 eggs
  • 1/2 cup honey (or 3/4 maple syrup) (I've used 1/3 cup of maple syrup with a 1/2 tsp liquid stevia)
  • 1 tbsp vanilla extract
  • 1 tbsp arrowroot or cornstarch (or 2 tbsp tapioca starch)
  • 2 tsp cinnamon
  • 1 tsp all-spice
  • 1/2 tsp nutmeg (and/or ginger)
  • 1/2 tsp salt
Nutrition Facts
Thanksgiving Pumpkin Pie
Amount Per Serving
Calories 308 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 15g94%
Cholesterol 95mg32%
Sodium 192mg8%
Potassium 162mg5%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 17g19%
Protein 6g12%
Vitamin A 6495IU130%
Vitamin C 2.1mg3%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


To make the crust:

  1. Preheat oven to 400 degrees F.
  2. Grease 9-inch tart pan and set aside (I use a cake pan with great results).
  3. Melt butter and/or coconut oil
  4. Add eggs, vanilla, and spices. Whisk with a fork. 
  5. Stir in coconut and almond flour until well combined.
  6. Press 'dough' into pan evenly going up the sides of the pan.
  7. Use a fork to poke holes in the dough.
  8. Blind bake it by adding a layer of parchment paper covered in dried beans or rice.
  9. Bake for 8 minutes or until edges are brown.
  10. Cool on a wire rack.

To make the filling:

  1. Turn down oven to 325 degrees F.
  2. Combine spices, salt, and arrowroot/cornstarch and whisk with a fork until combined. 
  3. In a bowl, add pumpkin puree, eggs, and vanilla. Stir until combined.
  4. Add spice mix and combine.
  5. Add maple syrup and coconut milk and whisk until well combined.
  6. Pour filling in cooled pie crust.
  7. Bake pie for 45 minutes or until set in center and browned on top.
  8. Let cool completely on wire rack and refrigerate 5 hours or overnight.
  9. Enjoy with some coconut whipped cream and a spiced hot chocolate.

Recipe Notes

Tip: You can brush a bit of egg white on the pie crust as soon as it comes out of the oven. The egg white will cook and create a seal to prevent the crust from getting soggy.


dairy free gluten free pumpkin pie with pin

No-Bake Vegan Pumpkin Pie

This version is super fast, healthy (for a dessert), vegan and gluten-free! You will need a food processor for this recipe but it requires no baking! You are essentially making a no-bake crust with a pudding filling. This recipe can also be made into little pumpkin pie bites, which is a perfect snack for the fall season.

Course Dessert
Cuisine American
Calories 3640 kcal


For the crust:

  • 2 cups pitted dates (I use half Medjool and half Deglet Nour)
  • 2 cups nuts (I use 1 cup raw almonds and 1 cup toasted pecans)
  • 1/4 cup fine coconut flakes or oats
  • 1 tbsp chia seeds
  • 1/2 tsp cinnamon, cloves and nutmeg (pumpkin pie spice)

For the filling:

  • 1 cup pumpkin puree
  • 4 tbsp arrowroot or cornstarch
  • 1/2 cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp all-spice (with a pinch of nutmeg and ginger)
  • 1/2 tsp salt
  • 1 1/2 cups light coconut milk (or almond milk)
  • 1 tsp vanilla extract
Nutrition Facts
No-Bake Vegan Pumpkin Pie
Amount Per Serving
Calories 3640 Calories from Fat 1683
% Daily Value*
Fat 187g288%
Saturated Fat 52g325%
Sodium 1492mg65%
Potassium 4848mg139%
Carbohydrates 476g159%
Fiber 63g263%
Sugar 302g336%
Protein 61g122%
Vitamin A 38570IU771%
Vitamin C 13.4mg16%
Calcium 776mg78%
Iron 18.9mg105%
* Percent Daily Values are based on a 2000 calorie diet.


In this version, we are making the filling first to give it time to cool.

To make the filling:

  1. Combine spices, salt and arrowroot/cornstarch in a large saucepan and whisk with a fork to combine. 
  2. Add maple syrup and pumpkin puree and whisk well.
  3. Incorporate coconut milk slowly and stir until well combined.
  4. Place pan over medium heat and bring to a soft bubble whisking often.
  5. Continue mixing until thickened and pudding-like. 
  6. Remove from heat, add vanilla extract and continue stirring for 5 minutes to cool down.
  7. Pour into a glass container and cover with plastic wrap on the surface of the pudding.
  8. Let cool completely and refrigerate. 

To make the crust:

  1. While the pudding is chilling, place dates in the food processor and process until a sticky ball forms.
  2. Removes dates and process nuts, coconut flakes, chia seeds, spices, and salt until fine and crumbly.
  3. Add in dates and process to form a 'dough'.
  4. Press the dough in pie pan (I actually make about 12 cupcake sized pies).
  5. Set in fridge until chilled (about 10 minutes because I don't like waiting longer than that!). 
  6. Once crust and filling are chilled, scoop filling in pie filling and spread over evenly. 
  7. Chill once more to fully set. ENJOY!

Recipe Notes

Optional: You can use brown sugar or coconut sugar to slightly sweeten the filling. If so, add 1 tbsp extra coconut milk

I hope you give these recipes a try this holiday season! Do you have any holiday recipes to share? Let us know in the comments below.

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Author: Dean Neuls, AlgaeCal CEO and Co-Founder

Dean Neuls is AlgaeCal’s Co-Founder and CEO. He has been operating the company since its beginning, and is passionate about creating an excellent product that helps people. Neuls is also a natural health author and student of bone health science.  As the discoverer of plant calcium and sponsor of calcium clinical research, he is uniquely qualified in this field. He also leads the rest of the AlgaeCal staff by example with his healthy diet and active lifestyle. Dean was born in Grenfell, Saskatchewan and raised all over Canada.