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Soy, Gluten & Dairy Free Pumpkin Pie Recipe

By alittleinsanity 27 Comments

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Gluten Free Pumpkin Pie

soy and dairy free pumpkin pie recipe
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 Gluten Free & Vegan Pumpkin Pie Recipe & Vegan Crust Recipe<<

The Tools & Ingredients Used in this Recipe:


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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
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Description

This Gluten Free Pumpkin Pie Recipe is also Dairy Free & Soy Free!  Use with my Gluten 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

  1. Preheat your oven to 425ºF.
  2. Whisk the sugars, spices, salt and thickener (if using) in a small bowl.
  3. Measure out the milk & vanilla in a measuring cup.
  4. In a large bowl or stand mixer, beat the eggs.
  5. Beat in the sugar mixture, pumpkin, and vanilla until smooth.
  6. Fold in the coconut milk, or milk alternative & vanilla.
  7. 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)
  8. 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.
  9. Remove from oven and cool on a wire rack for 2 hours.
  10. 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

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soy and dairy free pumpkin pie recipe

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Filed Under: Birthdays & Parties, Dairy Free, Dessert, Freezer Meals, Gluten Free, No Artificial Colors, Nut Free, Recipes, Recipes by Kitchen Tools, Recipes by Meal Type, Recipes by Special Diet, Recipes for Meal Planning, Stand Mixer, Vegetarian, Whole Food Tagged With: all natural, dairy free, dessert, dye free, gluten free, healthy, homemade, soy free, vegetarian, wheat free, whole food

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Comments

  1. 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

  2. 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

  3. 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

      Hi Caroline!

      Yay, so glad it turned out! And, I love that you used sweet potato instead – Yummy! =)

      God Bless!
      ~ Erika

  4. 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
  5. 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

  6. 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
  7. 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

  8. 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

  9. 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

  10. 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 > Gluten Free & Vegan Pumpkin Pie Recipe Enjoy & God Bless! =) ~Erika

  11. 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
  12. 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
  13. 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

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Hi! I'm Shannon. Newlywed, Serial Immigrant, Recipe Creator, Theater Enthusiast... Here you'll find my collection of Gluten Free Recipes, many of which are adaptable for many Special Diets including: Dairy Free, Egg Free, Vegan & more, using Whole Food Ingredients whenever possible.

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