28+ Delicious Gluten-Free, Dairy-Free Pumpkin Pie Recipes You Need to Try

Pumpkin pie is a classic fall dessert, but if you have dietary restrictions, it can feel like a challenge to enjoy this beloved treat.

Whether you are gluten-free, dairy-free, or both, you don’t have to miss out on the rich, spiced flavors of this seasonal favorite.

We’ve compiled a collection of 28+ mouthwatering gluten-free, dairy-free pumpkin pie recipes that cater to your dietary needs without compromising on taste.

From creamy custard fillings to crumbly, flaky crusts, these recipes are perfect for holiday gatherings or any autumn day.

So, get ready to indulge in a slice (or two!) of pumpkin pie made with ingredients you can feel good about.

28+ Delicious Gluten-Free, Dairy-Free Pumpkin Pie Recipes You Need to Try

There’s no need to settle for anything less than the best when it comes to pumpkin pie, especially when you’re gluten-free or dairy-free.

With these 28+ fantastic recipes, you can enjoy the full comfort and joy of pumpkin pie—without the worries of allergens.

Whether you prefer a classic recipe or want to try something a little different, you’ll find a delicious option here to satisfy your taste buds.

So, gather your ingredients, preheat that oven, and bake up a pumpkin pie that everyone can enjoy, regardless of dietary restrictions.

Classic Gluten-Free, Dairy-Free Pumpkin Pie

This classic pumpkin pie recipe is the perfect fall dessert that everyone can enjoy, even those with gluten and dairy sensitivities. The crust is made with a gluten-free flour blend, while the filling is creamy and spiced just right, offering the perfect balance of flavors. It’s a great option for Thanksgiving or any special occasion.

Ingredients:

For the crust:

• 1 ½ cups gluten-free all-purpose flour
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 1/4 cup coconut oil, solidified
• 2-3 tablespoons cold water

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1 cup full-fat coconut milk
• 3/4 cup maple syrup
• 2 large eggs
• 1 ½ teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine the gluten-free flour, coconut flour, and salt for the crust. Add the solid coconut oil and use a fork or pastry cutter to combine until it resembles coarse crumbs. Gradually add the cold water until the dough comes together.
3. Press the dough into a 9-inch pie pan, making sure it is evenly distributed along the bottom and up the sides. Use a fork to prick the bottom of the crust, then bake for 10-12 minutes until slightly golden.
4. While the crust is baking, prepare the filling by combining the pumpkin puree, coconut milk, maple syrup, eggs, spices, vanilla extract, and salt in a large bowl. Mix well until smooth.
5. Pour the filling into the partially baked crust and bake for 40-45 minutes, or until the filling is set and a toothpick comes out clean when inserted into the center.
6. Allow the pie to cool completely before serving. For a firmer texture, refrigerate for at least 2 hours.

This classic pumpkin pie is a rich, comforting dessert that’s sure to satisfy your pumpkin cravings while being free from gluten and dairy. The coconut milk adds a smooth, velvety texture, while the spices bring that warm, fall-inspired flavor. Serve with dairy-free whipped cream or a scoop of dairy-free ice cream for extra indulgence.

Maple Pecan Gluten-Free Dairy-Free Pumpkin Pie

For those who love the combination of pumpkin and pecans, this Maple Pecan Pumpkin Pie is a delightful twist on the traditional recipe. The crust is buttery and flakey, made with a gluten-free mix, and the filling is perfectly sweetened with maple syrup. Topped with toasted pecans, this pie offers both texture and flavor in every bite.

Ingredients:

For the crust:

• 1 ½ cups gluten-free all-purpose flour
• 1/4 cup tapioca flour
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 2-4 tablespoons cold water

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 3/4 cup full-fat coconut milk
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

For the topping:

• 1/2 cup chopped pecans
• 1 tablespoon maple syrup
• 1 tablespoon coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the gluten-free flour, tapioca flour, and salt in a bowl. Add the melted coconut oil and mix until the dough starts to come together. Slowly add the cold water until the dough is smooth and pliable.
3. Roll the dough between two sheets of parchment paper to fit a 9-inch pie pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork and bake for 10-12 minutes until golden.
4. Meanwhile, prepare the filling by mixing the pumpkin puree, coconut milk, maple syrup, eggs, spices, vanilla extract, and salt in a bowl until smooth.
5. Pour the filling into the partially baked crust and bake for 40-45 minutes, or until set.
6. While the pie bakes, prepare the topping by mixing the chopped pecans with maple syrup and melted coconut oil. Toast the pecans in a small skillet over medium heat for 3-5 minutes, until golden and fragrant.
7. Once the pie has cooled, top it with the toasted pecans before serving.

This Maple Pecan Pumpkin Pie is a perfect blend of sweet, spiced pumpkin and crunchy, caramelized pecans. The maple syrup enhances the sweetness of the pumpkin, while the pecans add a rich texture to each bite. It’s a wonderful option for anyone looking for something a little different from the usual pumpkin pie.

Vegan Chocolate Chip Gluten-Free Pumpkin Pie

For a decadent twist on the classic pumpkin pie, try this vegan, gluten-free version with chocolate chips! This recipe is not only indulgent but also free from gluten and dairy, making it the perfect option for dessert lovers with dietary restrictions. The rich, chocolatey surprise inside complements the spiced pumpkin filling beautifully.

Ingredients:

For the crust:

• 1 ½ cups gluten-free oat flour
• 1/4 cup almond flour
• 1/4 cup coconut oil, melted
• 2-3 tablespoons cold water
• 1/4 teaspoon salt

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 3/4 cup coconut milk
• 1/2 cup maple syrup
• 2 tablespoons coconut sugar (optional)
• 2 tablespoons cornstarch
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 cup dairy-free chocolate chips
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the oat flour, almond flour, salt, and melted coconut oil in a bowl. Add the cold water, one tablespoon at a time, until the dough holds together.
3. Press the dough into a 9-inch pie dish, ensuring the sides and bottom are even. Bake the crust for 10-12 minutes, or until it starts to turn golden.
4. For the filling, mix the pumpkin puree, coconut milk, maple syrup, coconut sugar (if using), cornstarch, spices, vanilla extract, and salt in a large bowl. Stir until smooth.
5. Gently fold in the dairy-free chocolate chips.
6. Pour the filling into the pre-baked crust and bake for 40-45 minutes, or until the center is set and slightly firm to the touch.
7. Let the pie cool completely before refrigerating for 2-3 hours to set the filling.

This Vegan Chocolate Chip Pumpkin Pie is an irresistible fusion of flavors, with the richness of the chocolate chips contrasting perfectly with the warm, spiced pumpkin filling. It’s an indulgent, dairy-free dessert that offers the perfect balance of sweetness and chocolatey goodness. Serve it chilled for an extra refreshing treat.

Coconut Crust Gluten-Free, Dairy-Free Pumpkin Pie

This coconut crust pumpkin pie brings a refreshing twist to the traditional recipe, with a rich coconut flavor that complements the smooth, spiced pumpkin filling. The coconut crust is naturally gluten-free and dairy-free, offering a unique texture and flavor that’s sure to stand out.

Ingredients:

For the coconut crust:

• 1 ½ cups shredded unsweetened coconut
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1/4 teaspoon salt

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1 cup full-fat coconut milk
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the shredded coconut, almond flour, melted coconut oil, maple syrup, and salt in a bowl. Press this mixture into the base and up the sides of a 9-inch pie dish.
3. Bake the crust for 10-12 minutes until golden brown and slightly firm.
4. While the crust bakes, mix together the pumpkin puree, coconut milk, maple syrup, eggs, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt until smooth.
5. Pour the pumpkin mixture into the coconut crust and bake for 40-45 minutes, or until the filling is set and a toothpick inserted comes out clean.
6. Allow the pie to cool to room temperature and refrigerate for at least 2 hours before serving.

This Coconut Crust Pumpkin Pie is an innovative dessert that offers a tropical flair to the traditional recipe. The coconut crust is slightly sweet and crunchy, pairing perfectly with the creamy, spiced pumpkin filling. It’s a delightful gluten-free, dairy-free option that’s sure to be a crowd-pleaser.

Caramelized Banana Gluten-Free, Dairy-Free Pumpkin Pie

For those who love a fruity twist on their pumpkin pie, this Caramelized Banana Pumpkin Pie brings together the sweetness of caramelized bananas with the warm, spiced flavors of pumpkin. The banana adds a natural sweetness and depth to the filling, making it extra indulgent.

Ingredients:

For the crust:

• 1 ½ cups gluten-free graham cracker crumbs
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1/4 teaspoon salt

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1 cup coconut milk
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 ripe bananas, sliced
• 2 tablespoons coconut sugar

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Combine the gluten-free graham cracker crumbs, coconut flour, melted coconut oil, maple syrup, and salt in a bowl. Press the mixture into the bottom of a 9-inch pie pan.
3. Bake the crust for 10-12 minutes until golden and set.
4. While the crust bakes, caramelize the banana slices in a skillet over medium heat with coconut sugar for 3-5 minutes, until golden and soft.
5. In a separate bowl, mix the pumpkin puree, coconut milk, maple syrup, eggs, spices, vanilla extract, and salt until smooth.
6. Once the crust is baked, pour the pumpkin mixture into the crust and arrange the caramelized banana slices on top. Bake for 40-45 minutes, or until the filling is set.
7. Let the pie cool completely and refrigerate for at least 2 hours.

This Caramelized Banana Pumpkin Pie offers a beautiful combination of creamy pumpkin and naturally sweet banana. The caramelized bananas elevate the pie’s flavor, giving it a unique and deliciously rich twist. It’s a fantastic option for those looking to try something new while maintaining a gluten-free, dairy-free diet.

Spiced Chai Latte Gluten-Free, Dairy-Free Pumpkin Pie

Aromatic chai spices pair perfectly with the rich, creamy pumpkin filling in this Spiced Chai Latte Pumpkin Pie. This dessert offers the comforting flavors of your favorite chai latte, with a touch of warmth from the cinnamon, cardamom, and cloves.

Ingredients:

For the crust:

• 1 ½ cups gluten-free almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 2-3 tablespoons maple syrup
• 1/4 teaspoon salt

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1 cup coconut milk
• 1/2 cup maple syrup
• 2 large eggs
• 1 ½ teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cardamom
• 1/4 teaspoon cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the almond flour, coconut flour, melted coconut oil, maple syrup, and salt in a bowl. Press the mixture into a 9-inch pie dish.
3. Bake the crust for 10-12 minutes until golden.
4. While the crust is baking, whisk together the pumpkin puree, coconut milk, maple syrup, eggs, chai spices, vanilla extract, and salt until smooth.
5. Pour the spiced pumpkin filling into the pre-baked crust and bake for 40-45 minutes, or until the center is set.
6. Let the pie cool and refrigerate for 2-3 hours for the best texture.

This Spiced Chai Latte Pumpkin Pie is perfect for those who enjoy the warm, spicy flavors of chai. The combination of cinnamon, ginger, and cardamom creates a bold, aromatic filling that perfectly complements the creamy pumpkin base. It’s a lovely and cozy dessert for fall gatherings.

Lemon Zest Gluten-Free, Dairy-Free Pumpkin Pie

For a refreshing take on pumpkin pie, this Lemon Zest Pumpkin Pie combines the earthiness of pumpkin with a burst of bright lemon flavor. The citrusy notes cut through the sweetness of the pumpkin, making this pie a unique and refreshing dessert.

Ingredients:

For the crust:

• 1 ½ cups gluten-free oat flour
• 1/4 cup almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1/4 teaspoon salt

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1 cup full-fat coconut milk
• 1/4 cup maple syrup
• 2 large eggs
• 1 ½ teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Combine the oat flour, almond flour, melted coconut oil, maple syrup, and salt in a bowl. Press the mixture into the base of a 9-inch pie dish.
3. Bake the crust for 10-12 minutes until golden and firm.
4. While the crust is baking, mix the pumpkin puree, coconut milk, maple syrup, eggs, spices, lemon zest, vanilla extract, and salt until smooth.
5. Pour the pumpkin mixture into the pre-baked crust and bake for 40-45 minutes, or until the filling is set and firm.
6. Let the pie cool completely before refrigerating for 2-3 hours to fully set.

This Lemon Zest Pumpkin Pie offers a refreshing twist with the addition of citrus. The lemon zest brightens up the pumpkin filling, giving it a vibrant flavor that’s both comforting and fresh. It’s an excellent choice for those who enjoy fruity notes alongside their spiced pumpkin pie.

Chocolate Ganache Topped Gluten-Free, Dairy-Free Pumpkin Pie

For an ultra-decadent dessert, this Chocolate Ganache Topped Pumpkin Pie combines rich, creamy chocolate ganache with the warm, spiced pumpkin filling. The ganache adds a layer of indulgence that makes this dessert extra special and perfect for any occasion.

Ingredients:

For the crust:

• 1 ½ cups gluten-free all-purpose flour
• 1/4 cup almond meal
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 2-3 tablespoons cold water

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1 cup coconut milk
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the ganache:

• 1 cup dairy-free chocolate chips
• 1/4 cup coconut milk

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the gluten-free flour, almond meal, salt, melted coconut oil, maple syrup, and cold water in a bowl. Press the mixture into a 9-inch pie pan and bake for 10-12 minutes until golden.
3. Prepare the filling by mixing together the pumpkin puree, coconut milk, maple syrup, eggs, spices, vanilla extract, and salt until smooth.
4. Pour the filling into the pre-baked crust and bake for 40-45 minutes, or until set.
5. For the ganache, melt the chocolate chips and coconut milk together in a heatproof bowl over a pot of simmering water, stirring until smooth.
6. Once the pie has cooled, pour the chocolate ganache over the top, smoothing it out evenly.
7. Refrigerate the pie for at least 2 hours to allow the ganache to set.

This Chocolate Ganache Topped Pumpkin Pie is a show-stopper that combines two beloved flavors—rich chocolate and spiced pumpkin. The creamy ganache contrasts beautifully with the smooth pumpkin filling, creating a dessert that’s both indulgent and visually stunning. It’s a perfect choice for those seeking a decadent, gluten-free, dairy-

Hazelnut-Crusted Gluten-Free, Dairy-Free Pumpkin Pie

This Hazelnut-Crusted Pumpkin Pie offers a unique twist with the rich flavor of toasted hazelnuts. The crust adds a nutty crunch, and the spiced pumpkin filling is smooth and creamy, making this pie an excellent choice for those looking for a refined dessert with a delightful texture contrast.

Ingredients:

For the crust:

• 1 cup ground hazelnuts
• 1/2 cup gluten-free all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons maple syrup
• 1/4 cup coconut oil, melted

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1 cup coconut milk
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the ground hazelnuts, gluten-free flour, salt, maple syrup, and melted coconut oil. Mix until a dough forms.
3. Press the dough into the base and up the sides of a 9-inch pie dish. Bake for 10-12 minutes, or until golden.
4. In a bowl, whisk together the pumpkin puree, coconut milk, maple syrup, eggs, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt until smooth.
5. Pour the pumpkin mixture into the baked crust and bake for 40-45 minutes, or until the filling is set.
6. Let the pie cool before refrigerating for 2-3 hours.

This Hazelnut-Crusted Pumpkin Pie is a beautiful and flavorful variation of the classic, with the toasted hazelnuts adding a warm, nutty crunch. The smooth, spiced pumpkin filling balances the texture of the crust perfectly, creating a deliciously complex dessert. It’s perfect for special occasions or when you want to impress guests with something unique.

Pumpkin Pie with Almond Butter Swirl (Gluten-Free, Dairy-Free)

This Pumpkin Pie with Almond Butter Swirl combines the creamy pumpkin filling with the richness of almond butter. The swirl creates a visually striking pattern while adding a nutty depth of flavor, perfect for those who love a sweet and savory combination.

Ingredients:

For the crust:

• 1 ½ cups gluten-free almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 2-3 tablespoons maple syrup

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1 cup full-fat coconut milk
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the almond butter swirl:

• 1/4 cup almond butter
• 1 tablespoon maple syrup

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the almond flour, coconut flour, salt, melted coconut oil, and maple syrup in a bowl. Press into the base and sides of a 9-inch pie dish.
3. Bake the crust for 10-12 minutes, until lightly golden.
4. For the filling, whisk together the pumpkin puree, coconut milk, maple syrup, eggs, spices, vanilla extract, and salt until smooth.
5. For the almond butter swirl, mix the almond butter and maple syrup in a small bowl until smooth. Drop spoonfuls of the almond butter mixture over the pumpkin filling, and use a knife to swirl it into the pumpkin.
6. Bake the pie for 40-45 minutes, or until the center is set and firm.
7. Let the pie cool and refrigerate for at least 2 hours before serving.

This Pumpkin Pie with Almond Butter Swirl offers a lovely blend of sweet and nutty flavors, with the almond butter creating a creamy contrast to the spiced pumpkin filling. The swirl adds a fun visual element and an additional layer of richness to the pie, making it an irresistible dessert for any occasion.

Pecan-Coconut Gluten-Free, Dairy-Free Pumpkin Pie

A delightful fusion of pecans and coconut, this Pecan-Coconut Pumpkin Pie combines the classic pumpkin pie filling with a crunchy, coconut-pecan topping that adds both flavor and texture. This variation brings a bit of tropical flair to a traditional favorite.

Ingredients:

For the crust:

• 1 ½ cups gluten-free oat flour
• 1/4 cup shredded unsweetened coconut
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1/4 teaspoon salt

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1 cup full-fat coconut milk
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the topping:

• 1/2 cup shredded coconut
• 1/2 cup chopped pecans
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, mix the oat flour, shredded coconut, melted coconut oil, maple syrup, and salt in a bowl. Press the mixture into the bottom and sides of a 9-inch pie dish.
3. Bake the crust for 10-12 minutes, until lightly golden.
4. For the filling, whisk together the pumpkin puree, coconut milk, maple syrup, eggs, spices, vanilla extract, and salt until smooth.
5. Pour the pumpkin filling into the pre-baked crust and bake for 40-45 minutes, or until the center is set.
6. For the topping, mix the shredded coconut, chopped pecans, maple syrup, and melted coconut oil. Sprinkle the topping over the pie in the last 5 minutes of baking, allowing it to toast lightly.
7. Allow the pie to cool completely and refrigerate for at least 2 hours before serving.

This Pecan-Coconut Pumpkin Pie offers a wonderful mix of textures, with the crunchy pecan-coconut topping contrasting beautifully with the smooth, spiced pumpkin filling. The tropical flavors of coconut add a refreshing element, making it a perfect twist on the traditional pumpkin pie.

Pumpkin Spice Latte Gluten-Free, Dairy-Free Pie

For coffee lovers, this Pumpkin Spice Latte Pie combines the flavors of pumpkin and espresso for a dessert that’s both comforting and energizing. The creamy filling is infused with coffee, cinnamon, and nutmeg, giving you the warm, cozy feeling of a pumpkin spice latte in pie form.

Ingredients:

For the crust:

• 1 ½ cups gluten-free almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1 cup coconut milk
• 1/2 cup maple syrup
• 2 large eggs
• 1 tablespoon brewed coffee (or 1 teaspoon instant coffee)
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the almond flour, coconut flour, salt, melted coconut oil, and maple syrup. Press into a 9-inch pie dish and bake for 10-12 minutes until golden.
3. For the filling, whisk together the pumpkin puree, coconut milk, maple syrup, eggs, brewed coffee, spices, vanilla extract, and salt until smooth.
4. Pour the pumpkin filling into the pre-baked crust and bake for 40-45 minutes, or until the center is set.
5. Let the pie cool and refrigerate for at least 2 hours before serving.

The Pumpkin Spice Latte Pie combines the rich, creamy texture of traditional pumpkin pie with the delightful flavors of coffee and warm spices. It’s a dessert that coffee enthusiasts will adore and is perfect for fall gatherings.

Chocolate Pumpkin Cheesecake (Gluten-Free, Dairy-Free)

For those who crave something a bit richer, this Chocolate Pumpkin Cheesecake combines the smooth, creamy texture of a cheesecake with the delicious flavors of pumpkin and chocolate. The result is a decadent, layered dessert that is sure to wow your guests.

Ingredients:

For the crust:

• 1 ½ cups gluten-free chocolate cookie crumbs
• 1/4 cup almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1 cup full-fat coconut milk
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the chocolate layer:

• 1 cup dairy-free chocolate chips
• 1/4 cup coconut milk

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the chocolate cookie crumbs, almond flour, melted coconut oil, and maple syrup. Press the mixture into the bottom of a springform pan.
3. Bake the crust for 8-10 minutes, until set.
4. For the filling, whisk together the pumpkin puree, coconut milk, maple syrup, eggs, spices, vanilla extract, and salt until smooth.
5. Pour the pumpkin mixture into the pre-baked crust and bake for 40-45 minutes, or until the center is set.
6. For the chocolate layer, melt the dairy-free chocolate chips and coconut milk together in a double boiler, stirring until smooth. Pour the melted chocolate over the cooled pumpkin layer, smoothing it evenly.
7. Refrigerate the cheesecake for at least 4 hours or overnight to set.

This Chocolate Pumpkin Cheesecake is the ultimate indulgence, with a rich, creamy filling and a decadent chocolate layer on top. It’s a perfect fusion of pumpkin pie and cheesecake, ideal for anyone who loves chocolate and pumpkin together.

Cinnamon Roll Gluten-Free, Dairy-Free Pumpkin Pie

This Cinnamon Roll Pumpkin Pie is a unique combination of two beloved desserts—cinnamon rolls and pumpkin pie. With a soft, cinnamon-spiced filling inside a golden crust, this pie brings the warmth and richness of cinnamon rolls while still offering the comforting flavor of pumpkin pie.

Ingredients:

For the crust:

• 1 ½ cups gluten-free all-purpose flour
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 2 tablespoons maple syrup
• 1/4 cup coconut oil, melted
• 2-3 tablespoons cold water

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1 cup coconut milk
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the cinnamon swirl:

• 2 tablespoons coconut sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the gluten-free flour, coconut flour, salt, maple syrup, melted coconut oil, and cold water. Press into the bottom and sides of a 9-inch pie dish. Bake for 10-12 minutes, until golden.
3. For the filling, mix the pumpkin puree, coconut milk, maple syrup, eggs, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt until smooth.
4. In a separate bowl, combine the coconut sugar, cinnamon, and melted coconut oil for the cinnamon swirl.
5. Pour the pumpkin filling into the pre-baked crust, and then drizzle the cinnamon swirl mixture over the top. Use a knife or skewer to swirl the cinnamon mixture into the pumpkin filling.
6. Bake for 40-45 minutes or until the filling is set. Let the pie cool and refrigerate for at least 2 hours.

The Cinnamon Roll Pumpkin Pie is a delightful hybrid dessert, combining the warm cinnamon swirl with the creamy pumpkin filling. It brings the best of both worlds, making it perfect for any cinnamon or pumpkin lover. The contrast of textures between the crust, filling, and cinnamon swirl adds a delicious complexity.

Raspberry-Chocolate Gluten-Free, Dairy-Free Pumpkin Pie

This Raspberry-Chocolate Pumpkin Pie combines the rich, earthy flavors of pumpkin with the sweetness of ripe raspberries and a layer of dairy-free chocolate ganache. The combination of flavors makes for a visually stunning and delicious dessert.

Ingredients:

For the crust:

• 1 ½ cups gluten-free almond flour
• 1/4 cup gluten-free oat flour
• 1/4 teaspoon salt
• 2 tablespoons maple syrup
• 1/4 cup coconut oil, melted

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1 cup coconut milk
• 1/4 cup maple syrup
• 2 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the raspberry layer:

• 1/2 cup fresh raspberries
• 1 tablespoon maple syrup

For the chocolate ganache:

• 1 cup dairy-free chocolate chips
• 1/4 cup coconut milk

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the almond flour, oat flour, salt, maple syrup, and melted coconut oil. Press the mixture into the base of a 9-inch pie dish. Bake for 10-12 minutes until golden.
3. For the filling, mix the pumpkin puree, coconut milk, maple syrup, eggs, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt until smooth.
4. For the raspberry layer, blend the raspberries and maple syrup together to create a thick puree. Pour the puree into the bottom of the pre-baked crust, and then pour the pumpkin filling on top.
5. Bake the pie for 40-45 minutes, or until the filling is set.
6. For the chocolate ganache, melt the dairy-free chocolate chips with the coconut milk in a heatproof bowl over simmering water. Stir until smooth, then pour over the cooled pie.
7. Refrigerate the pie for at least 2 hours before serving.

This Raspberry-Chocolate Pumpkin Pie offers a delightful blend of tart raspberry, rich chocolate, and creamy pumpkin filling. The combination of these flavors results in a sophisticated dessert that is perfect for special occasions or a luxurious treat. The raspberry layer adds a fresh contrast to the richness of the chocolate and pumpkin.

Maple Pecan Gluten-Free, Dairy-Free Pumpkin Pie

For a classic and indulgent dessert, this Maple Pecan Pumpkin Pie combines the smooth, spiced pumpkin filling with a crunchy, caramelized pecan topping. The rich maple syrup brings out the sweetness of the pecans, making it a perfect fall-inspired dessert.

Ingredients:

For the crust:

• 1 ½ cups gluten-free oat flour
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 2 tablespoons maple syrup
• 1/4 cup coconut oil, melted

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1 cup full-fat coconut milk
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the topping:

• 1 cup pecan halves
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil, melted
• 1/4 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the oat flour, coconut flour, salt, maple syrup, and melted coconut oil in a bowl. Press into the base of a 9-inch pie dish. Bake for 10-12 minutes until golden.
3. For the filling, whisk together the pumpkin puree, coconut milk, maple syrup, eggs, spices, vanilla extract, and salt until smooth.
4. Pour the pumpkin filling into the pre-baked crust and bake for 40-45 minutes or until the filling is set.
5. For the topping, mix the pecans, maple syrup, melted coconut oil, and cinnamon in a bowl. Sprinkle over the top of the pie in the last 10 minutes of baking, allowing them to toast.
6. Let the pie cool before refrigerating for at least 2 hours.

This Maple Pecan Pumpkin Pie is a beautifully balanced dessert with a combination of creamy pumpkin filling and a crunchy, caramelized pecan topping. The maple syrup enhances the natural sweetness of the pecans, making it an irresistible choice for fall and holiday gatherings.

Apple-Cinnamon Gluten-Free, Dairy-Free Pumpkin Pie

Combining the flavors of fall fruits, this Apple-Cinnamon Pumpkin Pie brings a delightful mix of apples and pumpkin. The spiced apple topping on this pie adds a fresh and slightly tart contrast to the creamy pumpkin filling, creating a perfectly balanced dessert.

Ingredients:

For the crust:

• 1 ½ cups gluten-free almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 2 tablespoons maple syrup
• 1/4 cup coconut oil, melted

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1 cup coconut milk
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the apple topping:

• 2 medium apples, peeled and sliced
• 1 tablespoon coconut oil
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the almond flour, coconut flour, salt, maple syrup, and melted coconut oil in a bowl. Press into the base of a 9-inch pie dish. Bake for 10-12 minutes until golden.
3. For the filling, whisk together the pumpkin puree, coconut milk, maple syrup, eggs, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt until smooth.
4. Pour the pumpkin mixture into the pre-baked crust and bake for 40-45 minutes, or until the filling is set.
5. For the apple topping, sauté the apple slices in coconut oil over medium heat until softened, about 5 minutes. Stir in the maple syrup and cinnamon and cook for another 2-3 minutes.
6. Once the pie has cooled, top it with the apple mixture.

The Apple-Cinnamon Pumpkin Pie is a delightful autumn dessert, featuring a sweet and tart apple topping that pairs beautifully with the creamy pumpkin filling. The apples add texture and freshness, making this a wonderful choicefor a fall-themed dessert.

Lime Infused Gluten-Free, Dairy-Free Pumpkin Pie

This Lime Infused Pumpkin Pie brings a zesty twist to the classic pumpkin pie. The citrusy lime flavor complements the creamy pumpkin filling, adding a bright and refreshing contrast to the warm spices.

Ingredients:

For the crust:

• 1 ½ cups gluten-free graham cracker crumbs
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 2 tablespoons maple syrup
• 1/4 cup coconut oil, melted

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1 cup full-fat coconut milk
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the graham cracker crumbs, coconut flour, salt, maple syrup, and melted coconut oil in a bowl. Press into the base of a 9-inch pie dish. Bake for 10-12 minutes until golden.
3. For the filling, whisk together the pumpkin puree, coconut milk, maple syrup, eggs, cinnamon, ginger, nutmeg, cloves, lime zest, lime juice, and salt until smooth.
4. Pour the filling into the pre-baked crust and bake for 40-45 minutes or until the filling is set.
5. Let the pie cool, then refrigerate for at least 2 hours.

The Lime Infused Pumpkin Pie is a refreshing take on the classic, with a citrusy brightness that cuts through the richness of the pumpkin. The lime adds a unique and unexpected twist that makes this pie both bold and refreshing, perfect for a special fall gathering.

Note: More recipes are coming soon