Gluten Free Pumpkin Pie (Nut-Free, Too!)

It’s time to talk all things Gluten-Free Pumpkin Pie. If you’ve been craving the creamy, cozy dessert that feels classic and comforting, yet clean and allergy-friendly, this is it.

Whether you’re hosting a holiday get-together, Thanksgiving dinner, or simply want a dessert that feels indulgent without the junk, this pie is the kind of thing you’ll want to make ahead and show off. One slice and you’ll understand what makes this version stand out: smooth filling, warm spice, and a crust that’s gluten-free and nut-free.

You’ll Love This Easy Gluten-Free Pumpkin Pie Recipe

Thanksgiving is coming, and I think you’d be hard-pressed to find a Thanksgiving dessert table without a Pumpkin Pie on it.

There’s a lot to love about this recipe (especially the gluten free pie crust recipe), but here are a few standout reasons it deserves a spot on your dessert table:

• Classic Flavor, Made Clean: You get that perfectly spiced, custard-like pumpkin filling — with ingredients you can feel good about.
• Gluten-Free and Nut-Free: A tender, gluten-free that everyone can enjoy. Actually I have two pie crusts:
• Rich and Creamy: Made without heavy cream, full-fat coconut milk provides the perfect texture and makes it dairy-free for the gluten-free pumpkin pie filling.
• Holiday-Friendly: Make it a day ahead and chill until it’s time to serve.

It’s the kind of dessert that proves gluten-free baking doesn’t have to be complicated — or compromise the flavors of your classic favorites.

Ingredients For The Best Pumpkin Pie

This pie consists of two main components: the nut-free, gluten-free crust and the creamy pumpkin filling. *Scroll down to the recipe card for the full details and instructions.

For the Gluten-Free Pie Crust:

• Gluten-free Oat Flour – The gluten-free flour base that gives this crust structure and a hint of nuttiness (without actual nuts).
• Tapioca Flour – Adds stretch and helps hold the crust together.
• Butter (or Vegan Butter) – Cold and cubed, for flakiness.
• Egg, Water, and Maple Syrup – Bring the dough together and add a touch of sweetness.
• Salt – Balances out the flavors!

For the Pumpkin Filling:

• Pumpkin Purée – Canned or homemade pumpkin puree, just make sure it’s pure pumpkin, not pie filling.
• Full-Fat Coconut Milk – Gives creaminess without dairy.
• Eggs – Help the filling set while staying smooth.
• Maple Syrup – A natural sweetener that adds depth and warmth.
• Cinnamon, Nutmeg, and Vanilla Extract – Classic pumpkin pie spices that make the flavor shine.

How To Make Gluten-Free Pumpkin Pie

Two Pie Crust Tutorials

1. Classic Gluten-Free Pie Crust
2. Gluten-Free *and* Nut-Free Pie Crust

1. Start by making the crust. Combine oat flour, tapioca flour, salt, and cold butter in a food processor and pulse until the mixture looks like coarse crumbs. Add the egg, water, and maple syrup, and pulse again just until the dough forms.
2. Roll the dough out between two sheets of plastic wrap, then transfer it to a 9-inch pie dish. Crimp the edges and par-bake at 350°F for about 10 minutes — this step helps prevent the crust from becoming soggy once you add the filling.
3. While the crust bakes, whisk together all the filling ingredients until smooth and silky. Pour into the partially baked crust and bake for about 50 minutes, until the edges are set and the center still has a slight wobble. It will finish setting as it cools.
4. Cool the pie completely before placing it in the refrigerator — this helps it firm up and makes slicing much easier.

Make It Your Own

1. Dairy-free entirely? The crust uses butter, but you can swap in vegan butter or solid coconut oil—just know the texture will shift slightly.
2. Nut-and-oat free? If you can’t have oats, consider using a different GF crust base ( classic crust option) and follow the same filling.
3. Extra spice? If you love a bold spice profile, add ¼ teaspoon ground ginger or cloves for extra warmth.
4. Decorative touch: Want to add leaf-shaped pie-dough cut-outs on top? Simply double the crust dough ingredients, roll a second batch, cut out the leaves, bake separately, and place them on top after filling.

Serving & Leftovers

This pie is a show-stopper at dessert time. Serve with a dollop of whipped coconut cream or regular whipped cream if dairy is okay. It pairs beautifully with coffee, after-dinner chats, and the warm glow of a holiday evening.

Leftovers? Covered in the fridge, it keeps well for 3–4 days. Just slice and serve straight from cold—or let it sit at room temperature for 10 minutes before slicing for the best texture.

More Holiday Recipes

Watch The Video:

For the Nut-Free Gluten-Free Crust:

• 1 cup 120g store-bought oat flour (see note)
• 1 cup 116g tapioca flour
• ½ teaspoon salt
• ½ cup butter cold, cut into 8 pieces
• 1 egg
• ¼ cup cold water
• 1 tablespoon maple syrup

For the Pumpkin Pie:

• 3 whole eggs
• 15 ounce pumpkin puree
• 1 cup full fat coconut milk
• ½ cup maple syrup
• 1-½ teaspoon cinnamon
• 1 teaspoon vanilla
• ½ teaspoon nutmeg
• egg wash optional

• Pre-heat oven to 350ºF.

• In a food processor combine oat flour, tapioca flour, salt, and cold butter and pulse until the butter is broken down into pea-sized pieces.

• In a small bowl whisk egg, water and maple syrup together. With the food processor running, add egg mixture and process until the dough just comes together.

• Roll out your dough immediately: Place dough on a large piece of plastic wrap and top with another piece of plastic wrap. Roll out into a 12″ circle and take off the top piece of plastic. Invert into a 9″ pie pan and crimp the edges. If desired, brush with egg wash for a more golden crust, but this is not necessary.

• Par-bake the pie crust by placing a piece of parchment inside the crust and fill with pie weights (or dried beans or rice). Place in the oven and bake for 10 minutes.

• Meanwhile make the filling by combing all the filling ingredients and whisk to combine.

• Once par-baked remove the pie weights and parchment paper and pour the filling into the shell and bake in a preheated 350 degree oven for 50 minutes, or until the filling is set on the edges but still slightly wobbly in the middle (see note). If crust is browning too quickly cover it with foil.

• Let cool briefly, about 1 hour before placing in the refrigerator to continue to set for another 3 hours.

Make sure to read over the posts for tips and tricks on how to make the BEST Pumpkin Pie.
We tested this with homemade oat flour made in a high-speed blender and do not recommend using this. We had much better results using store-bought (gluten-free) oat flour.
If you find that your pastry is on the wetter side, add in a bit more oat flour until it feels workable. Oat flour can be a bit tricky to measure out because sometimes it is densely packed in the container, and sometimes not. For a foolproof way to measure weigh it out instead of using a cup measurement.
Take care not to overcook the pie. The edges of the pie filling should be set and barely puffy until about 3″ in and the rest of the pie will still be wobbly. It will continue to cook and set as it cools. If the pie is overcooked it will crack, which is not the end of the world, but would be visually more appealing without it.
We decorated this Pumpkin Pie with some leaf cut-outs. If you’d like to do this too you will need to make a second batch of dough. Simply double the ingredients and make the same way in a large food processor. Roll out on a sheet of parchment and using a cookie cutter, cut out the leaves and place on a parchment lined baking sheet. Bake separately while parbaking the crust.
If you don’t tolerate oats, check out are classic pie crust recipe here.