Gluten & Dairy Free Maple Pumpkin Pie

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The first Thanksgiving that I was gluten, dairy, and refined sugar free was interesting. It wasn’t bad by any means, just different. I was going through a time of transition, an adjustment period in my diet, and I had to learn how to make my favorite recipes differently. It was actually my sister in law who made me a gluten and dairy free pumpkin pie that first Thanksgiving (it was awesome… and crust-less). Since then I have tweaked her substitutions to come up with this Gluten & Dairy Free Maple Pumpkin Pie. And let me tell you what, you won’t miss the refined sugars or dairy – at all. The maple syrup is such a wonderful addition to the pumpkin and spices. It really is delicious! 

Gluten-Free Dairy-Free Maple Pumpkin Pie - Allergy Free Alaska

The whipped topping you see in the picture is simply chilled coconut cream (the thick cream that separates from the liquid in certain brands of canned coconut milk, like the Thai Kitchen Brand) whipped with a few drops of liquid vanilla stevia (course, you could use maple syrup, honey, or another sweetener instead). If you prefer to use another brand of coconut milk (that’s maybe guar gum free), simply place the entire can of coconut milk in the blender, sweeten to taste, and blend. Place in an airtight container in the fridge overnight. The coconut milk will thicken, and then you can use it as whipped topping (it just might not be quite as thick as what’s pictured above, but still delicious). 

Wishing you all an early, but very Happy Thanksgiving! 

*If this recipe doesn’t accommodate your dietary needs, please check out my gal pal, Shirley’s, Gluten-Free Pumpkin Pie Recipe Roundup with Over 30 Recipes! There is certainly a recipe to accommodate nearly all types of dietary needs: egg free, Paleo, nut free, etc…

Gluten & Dairy Free Maple Pumpkin Pie
Serves: one 9-inch pie
  • 1 unbaked Best Gluten-Free Flaky Pie Crust Recipe
  • 15 ounces unsweetened pumpkin puree
  • 1/2 cup almond milk (or rice milk, hemp milk, coconut milk beverage, etc...)
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cloves
  1. Whisk all of the ingredients in a medium size mixing bowl until well blended.
  2. Pour filling into the prepared unbaked pie shell and bake in a preheated 400 degree (F) oven for 15 minutes. Reduce the oven temperature to 350 degrees (F) and bake for an additional 40 to 50 minutes. The pie is completely cooked through when a toothpick inserted in the center of the pie comes out clean.
  3. Allow to cool completely before serving.

DSC_0970 (Large)

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This recipe is linked to Savoring SaturdaysMake Your Own Monday, Teach Me Tuesday, Fat TuesdaySlightly Indulgent TuesdayAllergy Free WednesdayFrugal Day Sustainable WaysThank Your Body ThursdayTasty TraditionsFull Plate ThursdaySimple Lives ThursdayPennywise Platter, and Gluten Free Friday.


  1. says

    Hi Megan,

    I will have to try this recipe too. Even before we were refined sugar free, my recipe for pumpkin pie used honey as the only sweetener. Maple sugar is such a rich flavor that I’m sure this is fabulous!

    I have some old cookbooks and pumpkin pie without a crust is referred to as pumpkin pudding. I’ve made pumpkin pudding several times and unlike pumpkin pie, pumpkin pudding can be eaten warm from the oven and is delicious. My son piped in “or for breakfast.”



    • Megan says

      Hi Joann,
      HA! I like the way your son thinks! I would definitely join in on the pumpkin pudding (or pie) for breakfast band wagon!

      And the maple syrup really is fabulous… it tastes incredibly indulgent! 😉
      Hugs to you!

        • Megan says

          I’m sure it probably could; I’ve just never used prebaked crusts for any of my pies (I’m not familiar with the mi-del’s brand). And I’m not sure how much the baking time would change since I’ve never tried it. My one concern is if you do have to bake the pie for the full time I call for, your crust might burn because it’s already been prebaked. Just something to consider!

  2. says

    This looks great, Megan. Our recipes are very similar (big surprise huh). I too use maple syrup! It tastes just great in there doesn’t it. Can’t wait to my share my version with you next week (and use your awesome crust). :-)


    • Megan says

      No, no surprise at all, Amber; great minds think alike! 😉 I can’t wait to see your recipe and cross reference it with mine. The more recipe choices, the better (esp. when they’re friend’s recipes)! 😉 Thanks for using my crust, too!!
      Lots of love to you!

    • Megan says

      Hi Vicky,
      Never tried making pumpkin pie? Or you’ve never tasted it before?

      Aww… thank you, my friend!

  3. says

    Your pie looks like it could be on the cover of Living Without Magazine Megan-gorgeous and scrumptious! I seriously can’t wait to make this for Thanksgiving and to bring to my neighbor’s house for a special treat at our next play date.

  4. Mary says

    I am wondering if anyone here has used an alternative to the eggs (other than egg replacer, which I don’t care for)? I was thinking along the lines of chia perhaps, but I realize that just right consistency can be tricky. I don’t have enough time before Thanksgiving to experiment quantities and would greatly appreciate others sharing a recipe.

    • Megan says

      Hi Mary,
      You’re right – pumpkin pie recipes can be tricky to convert to egg free. Instead of trying to tweak this recipe, I would recommend you make a recipe that’s already written as egg free. Karina, the Gluten-Free Goddess, has a recipe for egg-free/vegan pumpkin pie. You can find her recipe HERE. Hope that helps!

    • Rose says

      In case anyone is curious – I tried this on Monday with ener-g brand egg replacer instead of the eggs. It really didn’t turn out well. The inside was gooey, the top was rubbery, and the top turned a dark brown color. I’m new to egg replacers, so I may have used it wrong, but I followed the instructions (mixed well w/ warm water before adding to the recipe).

      I can’t have nuts or coconut so that alternative recipe won’t work for me, so I’ll keep looking for another recipe! If I try this one with any other egg replacers, I’ll let you all know how it goes.

      • Megan says

        Hi Rose,
        I definitely don’t recommend using egg replacer in this recipe, because (unfortunately, as you found out) it won’t work. You might try THIS OTHER EGG-FREE RECIPE from Karina, the Gluten Free Goddess. She does call for coconut milk, but also makes mention you can use another dairy free milk.

        Good luck, Rose!! I hate not being able to accommodate everyone’s dietary needs, but testing recipes is very time consuming (and expensive)! I hope this other recipe will work out for you!

  5. says

    Oh yum! Maple syrup sounds perfect! I need to try this as soon as possible. I haven’t eaten pumpkin pie for years. I think this will be THE one :) Thank you, Megan.

    By the way, I love your blog and your beautiful Alaska photos. I would love to have the view from your window!

    • Megan says

      Oh Marianne, you need pumpkin pie ASAP then! No one should go without for that long! 😉 And thank you! Alaska is breathtaking. I’m very blessed to live here.

  6. says

    Your Pie is making me hungry, I am ready for a great dessert! Hope you are having a great day and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  7. says

    YUM, this is on my to make list! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from

  8. Bev says

    I have a question – Do you taste the maple flavor? I have eaten other recipes where it was used as the sweetener and if it is used with tart fruit, like cranberries you do not taste the mapley flavor (I know it’s not a word but what other could I use.) 😉 Thanks in advance.

    • Megan says

      Hi Bev,
      “Mapley” should be added as an official word in the dictionary! 😉 You do taste the maple flavor in this pumpkin pie, but it is subtle, and it blends well with the pumpkin and spices. Just make sure you use pure maple syrup (I like the Kirkland brand best).
      😉 Megan

  9. Hellen Conner says

    I made this pumpkin pie last week and it was amazing! Your pie crust, truly is is the best gluten free flaky pie crust! I used coconut milk and served it with a coconut whipped cream and it was a major crowd pleaser. Thank you for sharing.Will be sure to try your other recipes and pass them along to others.

    • Megan says

      You made my day, Hellen! Thank you so much! I’m very glad you enjoyed it and I appreciate your comment. 😉 A very Happy Thanksgiving to you and your family!

  10. Kal says

    Fantastic! My in laws are dairy free and my brother in law is also gluten free. I grew up with a milk based pumpkin pie and all dairy free versions were disappointments until now! I used lite canned coconut milk in my pie and instead of the gluten free crust I made a gingersnap crust using crushed trader joe’s gluten free gingersnaps.

  11. Alia says

    I made this pie last week for a friend and it turned out beautifully! I want to make two more this afternoon to bring to my class tomorrow (because tomorrow’s my birthday), but I have a question first: my crust came out a bit too dark and crunchy last time. It didn’t look moist and tender like the crust in your photos! It was even crunchy on the bottom. This is almost certainly because I left it in 5-10 minutes longer than your recipe indicated, but my toothpick was not coming out clean after the allotted time. In the past, I had a similar problem with a chocolate cake I made—toothpick not coming out clean, not coming out clean, and then, voilà, I had overbaked the cake!—so I know the problem is with me or my oven, not with your recipe. But do you have any tips for me? I really want to impress my classmates and professor tomorrow 😉 Thanks so much in advance!

    • Megan says

      Hi Alia,
      It sounds like your oven may need to be calibrated since this issue is happening with other things you are trying to bake. I would check out how to calibrate your oven online, or call your local repair service. Sorry to hear that’s happening!

      • Alia says

        Hello Megan,

        Thanks for your reply! I prepared three batches of dough the other day, and when the first two pies turned out beautifully, I went ahead and baked a third one, as well! I ended up baking at 450 for 15 minutes, then at 350 for 30-35. I let the custard finish setting outside of the oven, which it did very nicely. I may indeed need to have my oven calibrated—I didn’t even know such a thing was possible!

        I’ve been put in charge of my family’s pies for Thanksgiving, and your crust is definitely going to be it. Thank you so, so much for this easy-to-execute, scrumptious winning recipe!


        • Megan says

          I’m SO happy to hear they turned out well for you! That’s wonderful! And great that you figured out the perfect temp for your unruly oven. 😉 You are most welcome, Alia. I hope you have a joyous Thanksgiving!

  12. says

    Thanks so much for sharing this at Savoring Saturdays, Megan! It was the most popular link last weekend, so we’ll be featuring it at tonight’s party! :)

    It does sound delicious, by the way…

  13. Tori says

    Most pumpkin pie recipes call for 1&1/2 cups of either evaporated evaporated milk or coconut milk. Why does your recipe use so much less? Have you ever tried using coconut milk? It looks great!

    • Megan says

      Hi Tori,
      Great questions. I don’t use any granulated sugar in this recipe, so you don’t need as much liquid to balance out the volume. That said, maple syrup is a liquid, so 1/2 cup of maple syrup + 1/2 cup of dairy-free milk makes 1 cup of liquid, which is just the perfect amount for this recipe. If you used more liquid than that, the recipe wouldn’t work. It would be too runny. I haven’t used canned coconut milk in this recipe – if you do use it, you might need to use 1-2 tablespoons more of it, since it’s thicker than dairy free milk.
      Hope that helps!

  14. Sara says


    This recipe looks amazing and I’m excited to try it. One ingredient I need to omit is the mayple syrup, sadly! I can’t use any real sugars right now, stevia is my only option. Do you have any recommendation to replace it? Substitute with more non-dairy milk + stevia?

    Thank you!

    • Megan says

      Hi Sara,
      Maybe you could substitute the maple syrup with full fat canned coconut milk and stevia? I have no idea it will work or not. I’d imagine it might, but you’d have to play around with it a bit and do some experimenting to know for sure. 😉 Good luck!


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