Gluten free/Dairy free Pumpkin Pie

Gluten free and Dairy Free Pumpkin Pie

Using a pre-made Pie Crust made this recipe easy and delicious.


  • 1 GF DF ready to bake pie crust (I used Mi-del Graham Style)
  • 1 15 oz. can of pumpkin puree
  • 1 15 oz can of coconut milk (full fat), shake to mix
  • 2 eggs
  • 1/8 tsp. ground cloves, cinnamon, nutmeg, and salt
  • 1/4 c. brown sugar


  • Preheat oven to 350 degrees.
  • In a medium mixing bowl, whisk together pumpkin puree, coconut milk, eggs, spices and brown sugar, and set aside.
  • Place the ready-made pie crust in the oven to toast, 5-7 minutes, allow to cool a bit.
  • Pour the filling into the pie crust, if there is leftover, put the filling in a few ramekins to make crustless pumpkin treats.
  • Carefully place the pie in the center of the pre-heated oven, placing the ramekins nearby.
  • Bake for 40-55 minutes, depending on the temperature in your oven. The ramekins will be done first after 15-20 minutes. Spin the pie around at that time so it bakes evenly.
  • If the top is getting too browned and the middle is still loose, place foil over the pie so it doesn’t burn.
  • The pie is done when all of it doesn’t seem liquidy anymore. Allow the pie to completely cook before slicing. Serve plain or with any toppings you like.

2 responses to “Gluten free/Dairy free Pumpkin Pie”

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