This homemade dairy-free pumpkin pie is a cozy, naturally sweetened twist on a classic holiday dessert. Made with a wholesome gluten-free almond flour crust, pure maple syrup, warm pumpkin spices, and a hint of fresh lemon zest, this pumpkin pie is full of flavor while being completely dairy-free, gluten-free, and refined sugar-free. It’s made with simple, nourishing ingredients that fit beautifully into a gut-healthy, anti-inflammatory lifestyle without sacrificing the flavors and comfort of a traditional holiday dessert.

Full baked dairy-free pumpkin pie with a gluten-free crust and refined sugar-free.

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This is a family favorite that we make multiple times every year during the holiday season. It makes a wonderful Thanksgiving or Christmas dessert and is perfect for sharing at potlucks and holiday gatherings. Over the years, I’ve tweaked this recipe to get the spices and texture just right, creating a rich, creamy pumpkin filling with just the right amount of sweetness, spice, and a delicious almond flour crust. I think you’ll really enjoy this one!

One of my favorite things about this recipe is that parts of it can be prepared ahead of time, making holiday baking a little easier. The gluten-free pie crust dough can be made in advance and stored in the refrigerator for a couple of days or frozen for several months. The naturally sweetened pumpkin pie filling is also incredibly simple to prepare, making this dairy-free pumpkin pie come together without too much fuss. It’s a lovely homemade dessert to have on the holiday menu!

What Makes This Dairy-Free Pumpkin Pie a Healthier Pumpkin Pie?

I love finding ways to take traditional comfort foods and make them more nourishing with simple, whole-food ingredients. Over the years, as I’ve navigated my own autoimmune healing journey, I’ve become much more intentional about the ingredients I bring into my kitchen and ways I nourish my body.

This homemade dairy-free pumpkin pie is a great example! Rather than relying on refined sugars, conventional flour, and many of the additives found in store-bought pies, this recipe uses wholesome alternatives that align with my approach to gut-healthy, anti-inflammatory eating.

Here are a few things I love about the ingredients in this recipe:

Naturally sweetened with pure maple syrup: Pure maple syrup is a natural sweetener filled with minerals like magnesium, zinc, and antioxidants. It is a healthier alternative that adds a depth of flavor and pairs wonderfully with the pumpkin and warm spices.

Wholesome almond flour crust: Almond flour is a wonderful gluten-free alternative to conventional wheat flour. It provides fiber, protein, and healthy fats, making this crust more nourishing than a traditional refined-flour crust. I also love the subtle nutty flavor it brings to the pie!

Dairy-free with full-fat coconut cream: Full-fat coconut cream replaces traditional heavy cream or evaporated milk in the pumpkin filling. It gives this pie a rich, creamy texture while keeping it completely dairy-free. Coconut cream also provides healthy fats that can help with digestion and stabilizing energy.

Pumpkin provides fiber and beneficial nutrients: Pumpkin is more than just a seasonal favorite! It contains fiber, which supports healthy digestion, along with beta-carotene which is what the body converts into vitamin A.

Warm Spices: Ceylon cinnamon, ginger, nutmeg, and cardamom do more than just create the cozy familiar pumpkin pie flavor. These spices have compounds and antioxidants that help reduce inflammation and benefit our overall health.

I believe healthy eating should still allow us to enjoy foods and traditions we love. You don’t have to give up pumpkin pie to enjoy a nourishing holiday dessert!

baked dairy-free pumpkin pie with gluten-free crust and almond flour leaf shaped cookie toppings

Ingredients for this Dairy-Free, Gluten-Free, & Refined Sugar-Free Pumpkin Pie:

Whenever possible, I choose organic ingredients, especially when it comes to the foods I use most often. Being intentional about the quality of the ingredients is one small way I prioritize nourishing my family and supporting a healthier lifestyle. That said, I believe in making changes one step at a time and giving yourself grace along the way. You can read more about why I prioritize organic foods and how I approach an anti-inflammatory diet as part of my autoimmune healing journey.

Gluten-Free Pie Crust:

Almond Flour (2½ cups): I love using Anthony’s Organic Almond Flour for all my baking.
Arrowroot Powder (1 cup)
Coconut Sugar (¼ cup)
Ceylon Cinnamon (1 tsp)
Himalayan Pink Salt (½ tsp)
Large Eggs (2)
Filtered Water (4 tbsp)
Extra Virgin Coconut Oil (4 tbsp)

Dairy-Free Pumpkin Pie Filling:

Pumpkin Puree (1 can / 15 oz): Use pumpkin puree not pumpkin pie filling.
Pure Maple Syrup (½ cup):
Full-Fat Coconut Cream (½ cup): Use the thick cream from the top of a refrigerated can of coconut cream for a rich, creamy filling. I personally prefer Let’s Do Organic Heavy Coconut Cream because it has a much lower water content than other brands I’ve tried and it contains no guar gum or other additives that negatively impact our gut health.
Almond Butter (2 tbsp): Choose an almond butter made with just almonds, without added oils or sugars.
Vanilla (1 tsp)
Ceylon Cinnamon (1½ tsp):
Pumpkin Pie Spice (1 tsp)
Ginger (½ tsp)
Nutmeg (¼ tsp)
Cardamom (¼ tsp)
Himalayan Pink Salt (¼ tsp)
Lemon Zest (¾ tsp)
Eggs (3 large)

How to Make the Gluten-Free Pie Crust:

Combine the dry ingredients. Add the almond four, arrowroot powder, coconut sugar, cinnamon, and salt to a food processor. Process until evenly combined.
Add the eggs and water. Process on high until the ingredients are incorporated, scraping down the sides of the food processor as needed.
Mix in the coconut oil. Add the room-temperature coconut oil in small clumps, spacing them throughout the mixture to incorporate evenly. Pulse several times, then process until the dough is fully combined and no visible clumps of coconut oil remain.
Chill the dough. Grease your hands with coconut oil (the dough is sticky at room temperature). Gather the dough and shape it into a ball, then flatten it into a disk. Wrap tightly in unbleached parchment paper and refrigerate for at least 1 hour, or up to a few days.
Roll out and shape the crust. Between two sheets of parchment paper, Lightly roll out the chilled dough into a circle slightly larger than the bottom of your 9-inch pie pan. Gently transfer the dough to the pie pan. It’s okay if it tears a little during transfer, simply press the pieces back together. Use your fingers and palm or a baking spatula to gently press and spread the dough into an even layer across the bottom and up the sides of the pan, adjusting the thickness as needed. Tear off any excess dough extending beyond the edges and set it aside for making cookie toppings.
Prepare for baking. Use a fork to poke a few holes in the bottom of the crust to allow steam to escape. Place a piece of parchment paper over the dough and fill with pie weights or dried beans to help prevent the crust from puffing up during baking.
Bake the crust. Bake at 325 ℉ for 15 minutes. Carefully remove the parchment paper and pie weights, then bake for another 5-8 minutes or until the crust is lightly golden. Allow the crust to cool completely at room temperature before adding the dairy-free pumpkin pie filling.

Make Decorative Gluten-Free Cookie Toppings for the Dairy-Free Pumpkin Pie:

Make the cookie toppings. Gather the remaining dough into a ball. Roll out the dough between two sheets of parchment paper to about 1/4 inch thick. Use cookie cutters to cut out shapes.
- Optional: Make an egg wash with 1 egg yolk and 1 tbsp coconut milk. Brush this onto the cookie shapes.
Bake the cookie toppings. Transfer the cookies to a greased baking sheet. Bake at 325℉ for about 15 minutes or until the cookies are golden.

How to Make Dairy-Free Pumpkin Pie Filling:

Preheat the oven. Preheat your oven to 350℉
Mix the filling ingredients. In a large mixing bowl, combine the pumpkin puree, maple syrup, coconut cream (use the thick cream from the top of a refrigerated can of full-fat coconut milk), almond butter, vanilla, cinnamon, pumpkin pie spice, ginger, nutmeg, cardamom, salt, and lemon zest. Mix until smooth and well combined.
Add the eggs. In a small bowl, beat the 3 eggs. Add them to the pumpkin mixture and gently stir until fully incorporated and the filling is smooth and creamy.
Fill the crust. Pour the pumpkin filling evenly into the cooled pie crust.
Begin baking. Bake for 20 minutes.
Cover the crust and continue baking. Carefully remove the pie from the oven and cover the edges of the crust with a silicone pie crust shield. (See my tips below for making a DIY crust shield with parchment paper if you don’t one.) Return the pie to the oven and bake for another 35-40 minutes, or until the filling is set around the edges and still has a slight jiggle in the center.
Cool the pie slowly. Turn off the oven and crack the door open. Let the pie cool in the oven for another 20-30 minutes before removing it. Transfer to the counter and allow it to cool completely at room temperature.
Add the decorative cookie toppings. Place your cookie toppings around the edge of the pie or some on the center for a fun festive look.
Serve or store. Once completely cooled, slice and serve, or cover and refrigerate for up to 5 days.

Close up of a gluten-free, refined sugar-free, dairy-free pumpkin pie with almond flour cookie toppings

Make-Ahead and Storage Tips:

One of my favorite things about this gluten-free pumpkin pie is how easy it is to prepare ahead of time! With a little planning, you can get some of the baking done before the busy holiday season or make the entire pie a few days in advance.

Make the pie crust dough ahead of time: The gluten-free almond flour pie crust dough can be prepared a few days in advance and stored tightly wrapped in the refrigerator. You can also freeze the dough for several months. I love keeping a batch in the freezer so I always have homemade pie crust dough ready to go!

Bake the gluten-free pie crust ahead of time: You can also blind bake the crust a day ahead. Once completely cooled, cover loosely with a clean, breathable kitchen towel and store it at room temperature overnight. This is one of my favorite ways to break up the preparation and make the holiday baking a little easier.

Make the dairy-free pumpkin pie ahead of time: The finished refined sugar-free pumpkin pie can be made up to 5 days in advance. Once completely cooled, cover and store in the refrigerator unitl you’re ready to serve. This also gives the filling plenty of time to chill and set, making it easier to slice!

Tips for Making the Best Dairy-Free Pumpkin Pie:

Use pie weights or dried beans when blind baking the crust. Adding pie weights helps keep your gluten-free almond flour crust from puffing up or bubbling while it bakes. I use these pie weights, but dried beans work just as well. Just place a piece of parchment paper over the unbaked crust before adding the weights.
Make your own parchment paper pie shield. A pie crust shield helps prevent the edges of your crust from browning too quickly while the pumpkin filling finishes baking. I now use this silicone pie crust shield, but you can easily make your own with parchment paper. Cut a large circle (slightly bigger than the circumference of your pie pan), fold it into quarters, and cut a smaller circle from the center, leaving a ring wide enough to cover the outer edges of your pie. Unfold and gently lay it over the crust edges.
Refrigerate your coconut cream ahead of time. For the creamiest dairy-free pumpkin pie filling, you’ll want to use the thick coconut cream rather than the watery liquid. Refrigerate your can of full-fat coconut cream overnight to help the cream separate and rise to the top. When you’re ready to make the filling, carefully scoop out the thick cream and measure what you need.
Know when your pumpkin pie is done baking. The edges of the filling should look set, while the center should still have a slight custard-like jiggle when you gently move the pie. It shouldn’t look liquid or overly loose. The filling will continue to set as the pie cools, so be careful not to over-bake it.

Dairy-free, gluten-free, refined sugar-free pumpkin pie

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Dairy-Free Pumpkin Pie (Gluten-Free & Naturally Sweetened)

This homemade dairy-free pumpkin pie features a creamy, maple-sweetened pumpkin filling nestled in a delicious gluten-free almond flour crust. Made with wholesome ingredients and warm fall spices, it's a naturally sweetened, refined sugar-free holiday dessert that's perfect for Thanksgiving, Christmas, and sharing with family and friends!

Author thispurelyjoyfullife.com – Kimberley

Ingredients

Gluten-Free Almond Flour Pie Crust:

2 1/2 cups Organic Almond Flour
1 cup Organic Arrowroot Powder
1/4 cup Organic Coconut Sugar
1 tsp Organic Ceylon Cinnamon
1/2 tsp Himalayan Pink Salt
2 Large Organic Pasture Raised Eggs Beaten
4 tbsp Filtered Water
4 tbsp Organic Extra Virgin Coconut Oil room temperature

Dairy-Free Pumpkin Filling:

1 (15oz) can Organic Pumpkin Puree
1/2 cup Organic Pure Maple Syrup
1/2 cup Organic Coconut Cream full-fat
2 tbsp Organic Almond Butter without added sugars or other additives
1 tsp Organic Vanilla
3/4 tsp Organic Lemon Zest
1 1/2 tsp Organic Ceylon Cinnamon
1 tsp Organic Pumpkin Pie Spice
1/2 tsp Organic Ginger
1/4 tsp Organic Nutmeg
1/4 tsp Organic Cardamom
1/4 tsp Himalayan Pink Salt
3 Large Organic Pasture-Raised Eggs beaten

Instructions

Make the Gluten-Free Pie Crust:

Combine the dry ingredients. Add the almond four, arrowroot powder, coconut sugar, cinnamon, and salt to a food processor. Process until evenly combined.
Add the eggs and water. Process on high until the ingredients are incorporated, scraping down the sides of the food processor as needed.
Mix in the coconut oil. Add the room-temperature coconut oil in small clumps, spacing them throughout the mixture to incorporate evenly. Pulse several times, then process until the dough is fully combined and no visible clumps of coconut oil remain.
Chill the dough. Grease your hands with coconut oil (the dough is sticky at room temperature). Gather the dough and shape it into a ball, then flatten it into a disk. Wrap tightly in unbleached parchment paper and refrigerate for at least 1 hour, or up to a few days.
Roll out and shape the crust. Between two sheets of parchment paper, Lightly roll out the chilled dough into a circle slightly larger than the bottom of your 9-inch pie pan. Gently transfer the dough to the pie pan. It's okay if it tears a little during transfer, simply press the pieces back together. Use your fingers and palm or a baking spatula to gently press and spread the dough into an even layer across the bottom and up the sides of the pan, adjusting the thickness as needed. Tear off any excess dough extending beyond the edges and set it aside for making cookie toppings.
Prepare for baking. Use a fork to poke a few holes in the bottom of the crust to allow steam to escape. Place a piece of parchment paper over the dough and fill with pie weights or dried beans to help prevent the crust from puffing up during baking.
Bake the crust. Bake at 325 ℉ for 15 minutes. Carefully remove the parchment paper and pie weights, then bake for another 5-8 minutes or until the crust is lightly golden. Allow the crust to cool completely at room temperature before adding the dairy-free pumpkin pie filling.

Make Decorative Cookie Toppings:

Make the cookie toppings. Gather the remaining dough into a ball. Roll out the dough between two sheets of parchment paper to about 1/4 inch thick. Use cookie cutters to cut out shapes.
Optional: Make an egg wash with 1 egg yolk and 1 tbsp coconut milk. Brush this onto the cookie shapes.
Bake the cookie toppings. Transfer the cookies to a greased baking sheet. Bake at 325℉ for about 15 minutes or until the cookies are golden.

Make the Dairy-Free Pumpkin Pie Filling:

Preheat your oven to 350℉
Mix the filling ingredients. In a large mixing bowl, combine the pumpkin puree, maple syrup, coconut cream (use the thick cream from the top of a refrigerated can of full-fat coconut milk), almond butter, vanilla, cinnamon, pumpkin pie spice, ginger, nutmeg, cardamom, salt, and lemon zest. Mix until smooth and well combined.
Add the eggs. In a small bowl, beat the 3 eggs. Add them to the pumpkin mixture and gently stir until fully incorporated and the filling is smooth and creamy.
Fill the crust. Pour the pumpkin filling evenly into the cooled pie crust.
Begin baking. Bake for 20 minutes.
Cover the crust and continue baking. Carefully remove the pie from the oven and cover the edges of the crust with a silicone pie crust shield. (See my tips in the blog post above for making a DIY crust shield with parchment paper if you don't have one.) Return the pie to the oven and bake for another 35-40 minutes, or until the filling is set around the edges and still has a slight jiggle in the center.
Cool the pie slowly. Turn off the oven and crack the door open. Let the pie cool in the oven for another 20-30 minutes before removing it. Transfer to the counter and allow it to cool completely at room temperature.
Add the decorative cookie toppings. Place your cookie toppings around the edge of the pie or some on the center for a fun festive look.
Serve or store. Once completely cooled, slice and serve, or cover and refrigerate for up to 5 days.

What to Serve with this Dairy-Free Pumpkin Pie:

This dairy-free pumpkin pie is full of warm, cozy flavor all on its own, but it’s also delicious topped with a spoonful of homemade coconut whipped cream (recipe coming soon!). I also love enjoying a slice alongside a warm cup of my homemade Bone Broth Hot Chocolate for an extra holiday treat.

If you’re putting together a nourishing holiday menu, here are a few more of my favorite holiday recipes. All are made with wholesome ingredients and are gluten-free, dairy-free, and refined sugar-free!

I hope you enjoy this homemade dairy-free pumpkin pie as much as our family does! I love finding ways to make the traditional foods we enjoy a little more nourishing without sacrificing flavor. Whether you’re making this gluten-free pumpkin pie for Thanksgiving, Christmas, or simply because you’re craving a cozy fall dessert, I hope it brings a little extra joy to your table. If you give this recipe a try, I’d love for you to leave a rating or comment below and let me know how you enjoyed it!

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