This homemade pumpkin pie is light, fluffy, and filled with warm fall spices—all without gluten or dairy.

The crust uses solid coconut oil instead of butter or shortening, giving it a crisp, flaky texture. The filling comes together effortlessly in a blender with pumpkin purée, full-fat coconut milk, brown sugar, and plenty of spice.

It’s the perfect dessert to prepare a day ahead so it can chill completely before serving.

The pie filling recipe is based on this.

Ingredients

Gluten-Free Pie Crust

• 1⅓ cups measure-for-measure gluten-free flour
• ½ cup solid coconut oil
• ½ teaspoon salt
• About 3 tablespoons ice water, plus more if needed

Pumpkin Pie Filling

• 1 can (15 ounces) pumpkin purée, or about 1¾ cups homemade purée
• 3 large eggs
• 1 cup full-fat coconut milk
• ¾ cup packed brown sugar
• 1½ teaspoons Cinnamon Plus Spice Blend or pumpkin pie spice
• 1 teaspoon Korintje Cinnamon
• 1 teaspoon Pampered Chef Vanilla Extract
• ½ teaspoon sea salt

Make the Gluten-Free Pie Crust

Add the gluten-free flour, solid coconut oil, and salt to a mixing bowl. Use a pastry blender or Mix N Chop to cut the coconut oil into the flour.

Continue mixing until the coconut oil is distributed in small, pea-sized pieces. These pieces create little pockets in the dough as it bakes, helping the crust become crisp and flaky.

Drizzle in 3 tablespoons of ice water and mix. The exact amount of water may vary depending on the flour, room temperature, and how densely the flour was measured. Add a little more water, if necessary, until the dough holds together and pulls away from the sides of the bowl.

Unlike wheat-based pastry, this gluten-free dough does not contain gluten, so you don’t need to worry as much about overworking it.

Roll and Shape the Crust

Place the dough between two large sheets of parchment paper. Flatten it slightly with your hands, then roll it into a circle approximately 13 inches wide.

Periodically lift the top sheet of parchment to check the shape and repair any cracks around the edges.

Carefully remove the top sheet of parchment. Because gluten-free pastry lacks the elasticity of traditional dough, it can break easily during transfer. The simplest method is to leave the crust on the bottom sheet of parchment, trim away the excess paper, and lift the crust and parchment together into a Fully Glazed Stone Pie Plate.

Gently shape the crust inside the plate. Fold any overhanging dough underneath itself to create a thicker edge. Flute or decorate the edge if desired, keeping in mind that gluten-free dough is more delicate.

Cover the crust with plastic wrap and refrigerate it for at least 2 hours. Chilling firms the coconut oil and helps the crust hold its shape while baking.

Blend the Pumpkin Filling

Preheat the oven to 425°F.

If the coconut milk has separated inside the can, shake it well or pour it into a bowl and whisk until smooth.

Add the pumpkin purée, eggs, coconut milk, brown sugar, pumpkin pie spice, cinnamon, vanilla, and salt to the Deluxe Cooking Blender. Blend for approximately 1 minute, or use the smoothie setting.

Blending incorporates air into the filling, producing a pumpkin pie that’s lighter and fluffier than fillings mixed by hand.

Assemble and Bake

Remove the chilled crust from the refrigerator and pour the pumpkin filling into it.

Place the pie plate on a sheet pan before transferring it to the oven. The pan will catch any spills or overflow and make the pie easier to move.

Bake the pie on a lower oven rack at 425°F for 15 minutes.

Without removing the pie, reduce the oven temperature to 350°F and continue baking for 50–60 minutes. The pie is ready when the outer portion is set and firm to a light touch. The center may still have a slight jiggle and will continue setting as it cools.

If the crust begins to brown too quickly, loosely cover its edges with aluminum foil or a pie shield.

Cool Before Serving

Allow the pumpkin pie to cool completely before slicing. For the best texture, prepare it the day before serving and refrigerate it overnight.

Serve chilled or bring it closer to room temperature before enjoying. If desired, top each slice with dairy-free whipped cream.

Helpful Tips

• Use King Arthur Measure-for-Measure Gluten-Free Flour.
• Keep the coconut oil solid rather than melting it.
• Add ice water gradually; the dough may need slightly more or less than 3 tablespoons.
• Roll the delicate dough between parchment paper to prevent sticking and tearing.
• Chill the crust for at least 2 hours before filling it.
• Blend the filling for a lighter, fluffier texture.
• Always bake the pie on a sheet pan to catch possible spills.
• Make the pie one day ahead for easy entertaining and cleaner slices.