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

Recipes / October 4, 2017

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Pumpkin Pie with thanksgiving meal
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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

This recipe makes one 9 inch pie

Prep time: 30 minutes + 6 hours cooling

Total cook time: 1 hour


For the crust:

  • ½ cup coconut oil or butter (I use half and half)
  • ¾ cup organic coconut flour
  • ¼ cup almond flour (or coconut flour)
  • 2 large eggs
  • ½ tsp vanilla (optional)
  • ½ tsp spice, nutmeg, allspice, cinnamon (optional)

For the filling:

  • 1 ½ cups pumpkin puree
  • ½ cup coconut milk (or evaporated milk)
  • 3 eggs
  • ½ cup honey or ¾ maple syrup (I’ve used ⅓ cup of maple syrup with a ½ tsp liquid stevia)
  • 1 tbsp vanilla extract
  • 1 tbsp arrowroot or cornstarch (or 2 tbsp tapioca starch)
  • 2 tsp cinnamon
  • 1 tsp all-spice
  • ½ tsp nutmeg (and or ginger)
  • ½ tsp salt


To make the crust:

  1. Preheat oven to 400°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 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

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.

To make the filling:

  1. Turn down oven to 325°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

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.


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)
  • ¼ cup fine coconut flakes or oats
  • 1 tbsp chia seeds
  • ½ tsp cinnamon, cloves and nutmeg (pumpkin pie spice)

For the filling:

  • 1 cup pumpkin puree
  • 4 tbsp arrowroot or cornstarch
  • ½ cup maple syrup (see note)
  • 1 tsp cinnamon
  • 1 tsp allspice (with a pinch of nutmeg and ginger)
  • ½ tsp salt
  • 1 ½ cups light coconut milk (or almond milk)
  • 1 tsp vanilla extract
  • Optional: You can use brown sugar or coconut sugar to slightly sweeten. If so, add 1 tbsp extra coconut milk


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
  8. ENJOY!

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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