Pumpkin Pie

(Gluten and Dairy Free)

Pumpkin Pie (Allergy-Free)

December 25: National Pumpkin Pie Day

“Rockin’ around the Christmas tree

Let the Christmas spirit ring

Later we’ll have some pumpkin pie

And we’ll do some caroling!”

Now Islander can enjoy a piece of pumpkin pie without worrying that it will bloat her belly like a bowl full of jelly because the recipe that follows features gluten- and dairy-free ingredients!

She found gluten-free pie crusts in the freezer section at Whole Foods market, used coconut instead of cow’s milk and sweetened the batter with maple syrup (hence, our pie is decked out with maple leaves molded from pumpkin-flavored Candy Melts).

Those suffering from food allergies can try this delicious dessert with or without the crust. So celebrate Christmas and National Pumpkin Pie Day with a sweet slice of gluten- and dairy-free pumpkin pie.


(Adapted from Williams-Sonoma)


  • 1 9-inch gluten-free pie crust, baked
  • 1 can (15 ounces) pumpkin
  • ½ cup maple syrup
  • 1 can (14 ounces) coconut milk (use full fat Thai Kitchen brand)
  • 2 tablespoons tapioca flour
  • 3 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 tablespoon vanilla
  • 2 teaspoon agar-agar powder (do not use bar or flakes)
  • ¾ cup water


Pre-bake the pie crust according to the package directions. Set aside to cool completely.

Pumpkin Pie (Allergy-Free)

In the blender container, combine the pumpkin, maple syrup and coconut milk.

Pumpkin Pie (Allergy-Free)

Add the tapioca flour, pumpkin pie spice, salt and vanilla.

Pumpkin Pie (Allergy-Free)

Blend until smooth. Set aside. In a saucepan over medium heat, dissolve the agar-agar powder in water. Simmer to thicken, about 1-2 minutes. Whisk in the pumpkin batter. Bring to a boil and stir until thickened (another 2-3 minutes). Immediately pour into the pie crust. Cool at room temperature then transfer to the refrigerator. When chilled, slice and serve.

Pumpkin Pie (Allergy-Free)


  • Take a taste test to compare this with a traditional pumpkin pie (see the regular recipe on our blog). The crust is crisp without a buttery taste. The filling is firm and gelatinous and not as creamy. But it is a nice alternative for those with food allergies. Even our friends who can tolerate gluten and dairy do not mind eating this pumpkin pie with us.
  • For another no-bake pumpkin pie, try it St. Martha-style using lactose-free milk.