The Best Gluten-Free and Dairy-Free Pumpkin Pie Recipe

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Gluten-Free, Dairy-Free, Guilt Free Pie!

Happy Thanksgiving! Whether you are heading over to a friend or families place, or they’re coming to you, there’s no better way to finish off that meal than a Gluten-Free and Dairy-Free Pumpkin Pie!

That’s right! A pie you can eat guilt-free. Click the button below to grab the best pumpkin pie recipe ever!

Gluten and Dairy-Free Pumpkin Pie

  • 2 large cans of pumpkin Pie filling
  • 2 cans of 1/2 fat coconut milk (all of one and just the cream from the other)
  • 2/3C organic cane sugar
  • 2tbsp (or to taste) pumpkin pie spice
  • 1tbsp (or to taste) cinnamon
  • 1tsp (or to taste) pink salt
  • 2tbsp pure vanilla extract
  • 1/4C rolled oats
  • 2tbsp flax
    (replace with 1 egg)

Crust:

Two of our pies we used “wholly gluten free crusts” and the other was:

1 whole box (approx. 216g) of Kinnikinnick Graham Cracker crumbs.
1/3c melted vegan butter

Mix the two and flatten into a parchment covered pan.
Cool at 375 for 10 mins. (For all crusts)

Filling makes 3 pies!
Cook for 25-30mins at 375F.
Let cool before refrigerating!