Soy, Nut, Gluten and Dairy Free Pumpkin Pie Recipe (2024)

By alittleinsanity 27 Comments

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When I hear people use the word ‘comfort food’, I immediately think of Pumpkin Pie. It isn’t the pie so much as it was the people that made the pie so special. Family, friends, cold nights, a roaring fire, playing card games until late, & watching The Sound of Music while my sister & I sang along – much to the horror of our poor brother who quickly abandoned us for his GI Joe’s.

Growing up, pumpkin pie meant a ‘factory baked, homemade’ Mrs. Smith’s Pumpkin Custard Pie that we bought when they went on sale 2 for $5 around Thanksgiving & Christmas. We always had leftovers and I thought it tasted even better cold the next day.

Now, when the holidays roll around, I make our family a very special Soy, Gluten & Dairy Free Pumpkin Pie Recipe that allows us all to enjoy it without the allergies or gross ingredients… Sorry Mrs. Smith! This recipe works fantastically with my Gluten Free Pie Crust.

**Looking for GF & Vegan?**
>>Here’s my &Vegan Crust Recipe<<

The Tools & Ingredients Used in this Recipe:

Soy, Gluten & Dairy Free Pumpkin Pie Recipe

★★★★★5 from 3 reviews

Author: A Little Insanity - Erika
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 1 hour 10 minutes
Yield: 1 9" Pie 1x
Category: Dessert
Cuisine: Gluten Free

Print Recipe

Description

This Gluten Free Pumpkin Pie Recipe is also Dairy Free & Soy Free! Use with myGluten Free Pie Crust Recipe.

Ingredients

Scale

PIE CRUST:

1 Unbaked Regular or Gluten Free Pie Shell

DRY INGREDIENTS:

1/3 Cup Brown Sugar, firmly packed – See Sugar Alternatives Below
1/4 Cup White Sugar
1 1/2 Teaspoons Pumpkin Pie Spice
1/2 Teaspoon Salt
If you’re NOT Using Canned Coconut Milk, then whisk in: 2 Tablespoon Thickener (such as Corn Starch, Tapioca Starch)

WET INGREDIENTS:

1 Teaspoon Vanilla Extract
1 Cup Canned Coconut Milk (not fat free) OR Milk Alternative (see above for thickeners when using milk alternatives)
3 Large Eggs (Unfortunately, Egg Substitutes don’t work for this recipe.)
1 15-ounce Fresh or Canned Pumpkin Puree

Instructions

Preheat your oven to 425ºF.
Whisk the sugars, spices, salt and thickener (if using) in a small bowl.
Measure out the milk & vanilla in a measuring cup.
In a large bowl or stand mixer, beat the eggs.
Beat in the sugar mixture, pumpkin, and vanilla until smooth.
Fold in the coconut milk, or milk alternative & vanilla.
Pour the filling into the unbaked pie crust and bake at 425º for 15 minutes. (I recommend putting your pie tin on a larger cookie sheet lined in foil for baking. This helps with any unforeseen spills. Plus it makes putting in and taking out the pie easier)
Reduce the temperature to 350º and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. Center should be set nicely & firm, but will continue to firm up as it cools if seems a little underdone. You don’t’ want to risk burning the pie or crust.
Remove from oven and cool on a wire rack for 2 hours.
Serve or refrigerate until ready to serve.

Notes

SUGAR ALTERNATIVES:

Use 3/4 Cup of Any Crystalized Natural Sugar in place of the sugars listed above (ie. coconut / palm sugar, sucanat, maple sugar, date sugar, etc… ) However, I don’t suggest using Honey since it doesn’t always set-up well in this type of recipe.

Nutrition

Serving Size: 1 Slice
Calories: 290

Previous Post: « Soft Gluten Free Sandwich Bread Recipe

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Reader Interactions

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Comments

Karen
August 29, 2013 at 6:34 am
Brad’s favorite birthday pie. Will risk it all and try your recipe this year………do I trust you or what!.?!
Reply
- Erika
  August 29, 2013 at 6:55 am
  It’s my favorite too! =) Hopefully Brad will like it… if not, just bury it in homemade whipped cream! ;) Love you guys!! xo
Joan
November 29, 2013 at 8:10 am
I think this is the pie you served yesterday. It is divine.
Reply
- Erika
  November 29, 2013 at 10:56 am
  Thanks Joan!
  Yes, this is the one from yesterday… I’m glad you liked it! I’ll try to make it again soon and bring you some!
  Hugs & Love!
  xo ~E
Caroline S
December 1, 2013 at 7:32 am
I used your recipe, pie crust and filling for making sweet potato pie. I did pre-cook the pie shell in the oven. It was wonderful. Thank you.
Reply
- Erika
  December 5, 2013 at 10:27 am
  See Also
  No Bake Paleo Chocolate Almond Butter Bars – Easy Paleo Dessert Recipe!
  Hi Caroline!
  Yay, so glad it turned out! And, I love that you used sweet potato instead – Yummy! =)
  God Bless!
  ~ Erika
Jeffrey
November 6, 2014 at 4:14 am
Hi. Thanks for these great recipes!! I wanted to offer one other sugar substitute. I have lately been using a can of frozen apple juice concentrate in lieu of sugar. It does add a bit of an apple-y taste, but I have read that the apple sugar has a longer polymer than other sugars and so is absorbed more slowly. I have no actual proof of this, but it sure feels good NOT to use sugar in my pie recipes. Of course, this requires some adjustment in other liquids, and possibly adding a bit of tapioca, arrowroot and/or xanthan (or guar) gum to assist in congealing of ingredients. I have also tried using a bit of nut flour (almond, cashew) to cut down on the carbs. Again, not critical and a bit less flaky, but fun to try.
Reply
Katie
October 9, 2015 at 3:42 pm
hey
I. Wondering how far in advance I can make this and it still be good?
Reply
- Erika
  October 16, 2015 at 10:26 am
  Hi Katie! A baked pie will last a few days in the fridge – But I wouldn’t recommend freezing an already baked pie. Several others have commented on being able to freeze/refrigerate the crust in advance with great success. But, I’m not sure how a pumpkin pie would freeze prior to cooking it (like you’d find at the store). Hope that helps! =) God Bless! ~Erika
Jenn
November 17, 2015 at 5:29 pm
Hi Erika! This sounds deelish! My allergic daughter is now old enough to realize she can’t eat everything we do so I’m trying to find her own versions of holiday goodies.
I know you mentioned egg replacements don’t work in this recipe – anything I can use instead like applesauce? Or maybe leave the eggs out entirely? Not sure it will rise as much though. Just seeing if I can tweak it at all.. Thank you!
Reply
sarah
November 19, 2015 at 4:14 am
Does it taste like coconut at all? Could I use a soy creamer and get the same result? Pumpkin Pie is my favorite and I just had to cut dairy completely out of my diet and I want it to be perfect for Thanksgiving!
Reply
- Erika
  November 26, 2015 at 3:41 pm
  Hi Sarah! No, the pumpkin pie doesn’t taste at all like coconut when you used the canned coconut (full fat). The pumpkin & spices do a great job of masking the flavor & it comes out so delicious! I make these every year & everybody loves it! =) Hope that helps… God Bless! ~Erika
Casey
December 21, 2015 at 2:27 pm
I tried this recipe for Thanksgiving, accidentally substituting equal parts coconut cream for coconut milk. I didn’t trust myself to make a real crust so I intentionally substituted some crushed gluten free ginger snaps and butter as the crust. My family went crazy over it. Now it’s a requirement for Christmas (and my sister says, every other holiday from now on). I don’t know how healthy that much coconut cream is, but it was definitely well liked.
Reply
- Erika
  January 5, 2016 at 11:02 am
  Hi Casey, Using the crushed gluten free ginger snaps for the crust was an awesome idea… so glad the recipe was a hit! =) God Bless! ~Erika
Jessica Daniels
November 20, 2017 at 6:47 pm
Used this crust recipe for my chicken pot pie and it was awesome! Also made a “apple streusel pie” for my son’s 6th birthday this past week per his request and everyone loved it. My husband has chrons and a severe gluten intolerance, and both he and my 2 sons can’t tolerate dairy. My husband hasn’t had a pumpkin pie for Thanksgiving in at least 6 years (how long he’s been totally gluten free), and this year I decided I was going to make one for him with this recipe. I’ve never been a fan of pumpkin pie, so I’ve never made one before, but I think your recipe will be great. I think everyone will love it. Thanks for all the awesome allergy friendly recipes and keep up the good work!
★★★★★
Reply
- Erika
  November 21, 2017 at 7:47 pm
  Hi Jessica! Thanks for the sweet comment. I can’t wait to hear what your husband thinks… 6 years is a long time to go without pumpkin pie! =) Enjoy & God Bless! ~Erika
Al Carr
November 21, 2017 at 5:44 pm
With the use of eggs, this is NOT a vegan recipe.
Reply
- Erika
  November 21, 2017 at 7:45 pm
  Hi Al! This recipe isn’t my Gluten Free & Vegan Pumpkin Pie version… That one’s over here > Enjoy & God Bless! =) ~Erika
Bettina Gorrie
November 8, 2018 at 5:49 pm
Hello Eirka
I found your site tonight and have quite enjoyed looking at the different recipes. If have a recipe for pumpkin pie that has no egg and no dairy if you are interested I would be willing to share. Also the crust is made of seeds and dates. Let me know:)
Reply
Nessy
November 22, 2018 at 7:37 am
I made this recipe as stated, but split it into two gluten free Midel crusts and it really was perfect. Ate it within days and about to make again for Thanksgiving! Thank you!
★★★★★
Reply
kellie
November 26, 2019 at 12:18 am
thanks so much for sharing this recipe! it’s delicious and i will definitely make it over and over again. one small mistake in the instructions is that you mention adding the vanilla at two separate steps. i was a bit confused at first but then figured it out. again, thanks, i’m so excited to have found this.
★★★★★
Reply

Soy, Nut, Gluten and Dairy Free Pumpkin Pie Recipe (2024)

FAQs

What can replace evaporated milk in pumpkin pie? ›

While many recipes call for it, you can absolutely make an outstanding pumpkin pie without evaporated milk. If your recipe calls for one can of evaporated milk (as most do), you can substitute 1 ½ cups of cream or half and half, or a combination of the two. You can also use milk (any kind from whole to skim).

Know More ›

Is heavy cream or evaporated milk better for pumpkin pie? ›

During my testing of pumpkin pies, I tried lots of different milk options – heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. Ultimately, I found heavy whipping cream to be the best. It produced the creamiest pie in my opinion.

Tell Me More ›

What is a substitute for cinnamon in pumpkin pie? ›

If you don't have ground cinnamon, you can use ginger or allspice in place of pumpkin pie spice. Just use half of the amount called for since ginger and allspice have stronger flavors than cinnamon.

Can I use allspice in place of pumpkin pie spice? ›

Allspice is a warm and cozy spice that tastes like a combination of cinnamon, nutmeg, and cloves, but pumpkin pie spice is a bit more robust and flavorful with all those spices plus ginger. Allspice alone, while delicious, won't give you that signature pumpkin spice flavor that you're looking for.

View Details ›

What is a substitute for cloves in pumpkin pie spice? ›

Clove Substitute: Allspice

You can find allspice ground or in whole form (like allspice berries). It's a slightly sweet, warm spice with a subtle peppery flavor. In ground form, it can be used as a swap for cloves in many recipes.

When should you not use evaporated milk? ›

Unopened cans of evaporated milk can keep for more than a year. But if you open a can and it's dark yellow or brown (a light brown color is normal), smells bad or appears curdled, don't use it. Evaporated milk can be subbed in for milk or half-and-half in savory and sweet recipes.

Explore More ›

Should you prebake pie crust for pumpkin pie? ›

No, if the pie is a baked pie. Pumpkin custard (the filling) takes a long time to bake, your pre-baked crust would be burned and not tasty. However if the pumpkin filling is more like pudding or a mousse with whipped cream and no raw eggs and after whipping the pie is refrigerated then yes, prebake the crust.

Read On ›

What happens if you drink a can of evaporated milk? ›

As for whether you can drink evaporated milk right out of the can, it's safe to do so. Because the only real difference is the water content, evaporated milk is pretty similar when it comes to nutritional value. However, the taste and texture of evaporated milk can be somewhat off-putting to many people.

Learn More ›

Why use evaporated milk in pumpkin pie? ›

Eggs: Two eggs add moisture and act as a binding agent, which means they help hold the pumpkin pie filling together. Pumpkin: Of course, you'll need a can of Libby's pure pumpkin. Evaporated milk: A can of evaporated milk lends richness and helps thicken the pie filling.

Explore More ›

Can I use condensed milk instead of evaporated milk in a pumpkin pie? ›

Many pumpkin pie recipes call for evaporated milk and I often get asked if you can substitute sweetened condensed milk for evaporated milk in the same recipe. The answer is no, you cannot substitute sweetened condensed milk for evaporated milk.

Discover More ›

Can I use condensed milk instead of evaporated milk in a pie? ›

Although it may be tempting, because of the added sugar, you should generally avoid substituting sweetened condensed milk in any recipe that calls for evaporated. If you don't have evaporated milk available, it's possible to substitute a cup of light cream, or you can make your own.