Gluten-Free, Dairy-Free, Egg-Free Pumpkin Pie Recipe | Yummly

Gluten-Free, Dairy-Free, Egg-Free Pumpkin Pie

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This creamy, festive holiday dessert delivers all the flavor of a classic pumpkin pie without the dairy, egg, or gluten. Condensed coconut milk, which is available in grocery stores' baking aisles, stands in for the usual cream, and cornstarch thickens the filling instead of eggs. As for the pie crust, grocery stores now sell many options for gluten-free versions. The recipe is a Yummly original created by Danielle Moore.


  • 1 can unsweetened pumpkin puree (15 oz. per can)
  • 1 can condensed coconut milk (11.5 oz. per can, find in the baking aisle)
  • 3 tablespoons cornstarch
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 gluten free pie crust (9-inch, store-bought or homemade, pre-baked)
  • non-dairy whipped topping
  • candied ginger (Chopped)
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