This easy, homemade and Pumpkin Pie Recipe is perfect for the holiday season! The pumpkin pie filling is made with fresh pumpkin puree and coconut milk while the crust is made with almond flour. It is absolutely packed with classic pumpkin pie spice flavors and nostalgia!

On a table there is a healthy pumpkin pie being sliced to serve. There are 3 little pumpkins around the pie. Two slices of pumpkin pies are placed on little plates, topped with whipped cream and pumpkin spice. There are two forks on the side.

This is my first Thanksgiving and Christmas in the Blogging World (I launched Shuangy’s Kitchensink Blog at the end of 2018), and I’m so excited! It’s quite a milestone!

I’ve been meaning to share this Lighter delicious pumpkin pie recipe for so long and finally, with the holiday season right around the corner, this pie recipe is finally here!

Pumpkin Pie has always been my favorite dessert for Thanksgiving and Christmas and of course, I needed to make my own dairy free and gluten free version.

However, you should also check out my other holiday favorites including my Apple Pie Crumble Bars and Pecan Pie Bars, those are also two major players in my holiday recipe rolodex!

Now that I have your attention, let’s bake up a storm!

A fork has dug into a piece of healthy pumpkin pie. There is also whipped cream on the holiday dessert and a glass of vegan milk in the background

Homemade Pumpkin Pie for Thanksgiving 

So far I have spent five Thanksgivings with Tom’s family. They always have store-bought pumpkin pies, pecan pies, and apple pies, they never skimp on the dessert, which I love and appreciate.

This year I decided to make my own version of the dessert, and is even better!

My dairy and gluten free pumpkin pie is less sweet, more flavorful, and lighter in texture.

Of course, Tom was my first taste tester.

He could not believe I made this pumpkin pie completely from scratch. The pumpkin puree, the gluten free pie crust, and of course, the pie filling is all homemade and it is so very delicious!

Now I am on the hook for making this pumpkin pie recipe for Thanksgiving and Christmas for our whole family, probably for the rest of my life! 

Can I make pumpkin Pie Ahead of Time?

a freshly baked healthy pumpkin pie in a sound white pie dish. The thanksgiving dessert is baked until golden brown.

Besides all the other reasons of how obviously delicious and easy this pumpkin pie is, here is another practical reason:

It helps you reduce the Thanksgiving cooking hassle.

Sure, there is a valid reason why our family always has store-bought desserts. Because let’s be honest,  who wants to bake something after spending all that time on homemade turkey, stuffing, casseroles, vegetables, and more?

Like, do you even have space in the oven? Probably not! 

However, this pumpkin pie only gets better after a night in the fridge!

This homemade pumpkin pie can be prepared the day before or even 2 – 3 days beforehand and you will have a homemade dessert ready on Thanksgiving day.

And honestly, it’s even going to be better after a night in the fridge. It will allow the filling to set. Just make sure you store the pie in the fridge, and not on the kitchen counter. 

Ingredients for Coconut Milk Pumpkin Pie Filling

Step by step Instruction on how to make pumpkin pie. There is eggs, coconut milk, flour, pumpkin pie spice and pumpkin puree.

This pumpkin pie contains of two parts, a pumpkin pie filling, and a gluten-free pie crust.

Pumpkin Pie Filling

All that’s needed for this coconut milk pumpkin pie filling are eight simple, clean and delicious ingredients :

  • Pumpkin puree – This Homemade Version is as good as it gets! If you buy pumpkin puree, make sure there is no added sugar.
  • Maple syrup
  • Coconut milk – The thick part on top (refrigerate the can for a few hours to get a better separation).
  • Eggs
  • Vanilla extract
  • Tapioca flour
  • Pumpkin spice
  • Salt

 

dairy free whipped cream on top of a homemade paleo dessert

Gluten Free Pie Crust

I love making my own pie crust and my favorite easy homemade crust is this gluten-free almond flour pie crust.

With only five ingredients, this pie crust is buttery, flaky and so delicious. And it’s gluten-free, and grain-free! It’s also perfect for savory pies and quiches. 

  • Grass-fed butter or coconut oil 
  • Egg
  • Almond flour
  • Tapioca flour
  • Coconut flour

Check this post out for the full recipe: gluten-free almond flour pie crust.

You can use a store-bought pie crust if you have a favorite kind in mind. But let me tell you, this homemade gluten-free pie crust beats all the store-bought ones!

How to Make This Pumpkin Pie From Scratch 

Start with preheating the oven to 350 F. If you are making your own crust get that started before making the pie filling. The crust needs to be pre-baked before adding the pie filling. 

Now, in a large mixing bowl, whisk together pumpkin puree, eggs, coconut milk, maple syrup, and vanilla extract. Mix well.

Add tapioca flour, salt, and pumpkin spice to the pumpkin mixture and combine well, but don’t over mix.

Then, pour the pumpkin pie filling into the prepared pie crust. Make sure not to overfill the crust.

Lastly, bake in the preheated oven.

Make sure to let the pie rest and set up completely to set before cutting into it.

How to Serve This Pumpkin Pie

A slice of homemade healthy pumpkin pie topped with whipped cream. there is a glass of dairy free milk in the background

Honestly, I love this homemade pumpkin pie just as it is. Tom loves it with whipped cream on top. We also found a pumpkin spiced whipped cream at Wholefoods (pictured) that was so good with the pie! 

You can also serve this pumpkin pie with:

  1. Whipped cream or my
  2. Ice cream
  3. Vanilla yogurt
  4. Spiced pecans
  5. Sprinkle extra cinnamon

And serve it chilled, I like it straight from the fridge. 

How to Store this Homemade Gluten Free Pumpkin Pie

Once the pie has cooled completely, cover and store in the fridge for up to 5 days.

You could dig in right away, but as it’s said, this gluten-free pumpkin pie is even better after a night in the refrigerator. 

I have not tried freezing it but if any of you guys want to give it a try, don’t’ forget to let me know how it works in the comments below.

a table is set for the holiday and the dessert is served. There is a pumpkin pie and 2 slices are cut up and served on two plates. There are also plant based milk in some glasses and forks on the plates.

Tips for the Best Gluten-Free Pumpkin Pie

1. Do Not Over Bake

The first couple of times I made this pumpkin pie, I thought I under-baked it because it was a little jiggly in the center. However, trust me, it will set after the pie cools completely.

For the best result, refrigerate for a few hours. We love it the most when it’s been refrigerated overnight.

2. Do Not slice until it has cooled down

I know it’s tempting, but do NOT slice this pumpkin pie before it has been cooling on the counter for a couple of hours.

In order to check if your pumpkin pie is ready, insert a toothpick in the center. If it comes out clean, it is done baking.

Most of the time, I just let my homemade pumpkin pie sit in the fridge for a few hours to make sure it is firm and ready to be devoured. 

3. Adjust the Sweeteners to your taste

I love this pumpkin pie with 1/2 cup maple syrup (see recipe below). I think it gives it just the right amount of sweetness paired with coconut milk and pumpkin puree.

Especially when we serve it with whip cream on top. It is PERFECT.

However, if you prefer a sweeter pumpkin pie, add an additional 1/4 cup of maple syrup.

What are you waiting for? Let’s get the holiday baking started!

OOO ALSO I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

On a table there is a healthy pumpkin pie being sliced to serve. There are 3 little pumpkins around the pie. Two slices of pumpkin pies are placed on little plates, topped with whipped cream and pumpkin spice. There are two forks on the side.

Get the recipe:Pumpkin Pie {with Coconut Milk}

Yield: 10
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
This pumpkin pie filling is made with fresh pumpkin puree and coconut milk while the crust is made with almond flour. Lighter but so delicious.
4 stars (1 review)
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Ingredients

Pumpkin Pie Filling

  • 1 cup pumpkin puree
  • 3 eggs
  • 1 cup full-fat canned coconut milk *
  • 1/2 cup maple syrup, or honey **
  • 1 tsp vanilla extract
  • 2 tbsp tapioca flour
  • 3 tsp pumpkin pie spice ***
  • 1 pinch of sea salt

Equipment

Instructions 

Pumpkin Pie Filling

  • Preheat oven to 350 F.
  • In a large mixing bowl, whisk together pumpkin puree, eggs, coconut milk, maple syrup, and vanilla extract. Mix well.
  • Add tapioca flour, salt, and pumpkin spice to the pumpkin mixture and combine well.
  • Pour the pumpkin pie filling into the prepared pie crust. Make sure not to overfill the crust.****
  • Bake the pie for 50 – 55 minutes or until a toothpick comes out clean. The filling might still be jiggling, but it will set when it cools down.
  • Leave the pie on the counter for at least 2 hours to cool completely. Then refrigerate for a few hours or overnight.
  • Cut into slices and serve with whipped cream and sprinkles of spiced pecans. Enjoy!

Almond Flour Pie Crust

  • Add 1 tbsp of coconut sugar to the recipe to make a sweet crust for this pumpkin pie.

Notes

  1. * Use the top thick part of the coconut milk first, if not enough for 1 whole cup, add some of the liquid on the bottom.
  2. ** Add an additional 1/4 cup maple syrup if you prefer a sweeter pumpkin pie.
  3. *** Optional, add additional 1/2 tsp nutmeg for that fall flavor explosion
  4. **** There may be a little extra pumpkin pie filling left, do not over-pour. Leave a little tiny edge where you can still see a tiny bit of the side of the crust.
Serving: 1g, Calories: 282kcal, Carbohydrates: 23g, Protein: 5g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 6g, Cholesterol: 99mg, Sodium: 109mg, Fiber: 3g, Sugar: 10g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Desserts
Cuisine: American
A slice of pumpkin pie on a serving plate with whipped cream on top and pumpkin spice. There is the rest of the pie in the background.