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Slice of Healthy Pumpkin Pie

Gluten-Free & Dairy-Free Pumpkin Pie

This is the best recipe for gluten-free dairy-free pumpkin pie! It's easy to make, it's healthy and it's also refined sugar-free too!
Course Dessert
Cuisine American
Keyword gluten free pumpkin pie, healthy pumpkin pie, pumpkin pie
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 407kcal


for the pie crust:

for the filling:


  • Preheat the oven to 425ºF.
  • To the bowl of a food processor, add the crust ingredients. Process until a dough starts to come together. You should be able to squeeze it between your fingers and it will hold together.
  • Dump the "crust" into the pie dish and press it into the bottom and then up the sides. Feel free to smooth the edges over with your fingers. Set the crust aside.
  • Rinse and dry the bowl of the food processor and put it back on the base. Add the filling ingredients and process until smooth. Pour the filling into the prepared crust and smooth over with a spatula or spoon.
  • Bake at 425ºF for 15 mins, then reduce the oven temperature to 350ºF and bake for 45 - 50 minutes more.
  • Remove the pie from the oven and allow it to completely cool before slicing. Serve with a dollop of vegan whipped cream or a spoon full of coconut yogurt!



Serving: 1slice | Calories: 407kcal | Carbohydrates: 29g | Protein: 9g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 54mg | Potassium: 228mg | Fiber: 5g | Sugar: 13g | Vitamin A: 8332IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 4mg