Gluten-Free Coconut Pumpkin Pie


You asked and we answered!  Here is a ridiculously amazing recipe for a gluten-free coconut pumpkin pie that doesn’t use sweetened condensed milk or evaporated milk.  Natural browning will occur.


1 9-inch frozen gluten-free pie crust
1 can Farmer's Market Pumpkin
1 14-oz can coconut milk
3 large eggs
3/4 cup light brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon vanilla extract
1/4 teaspoon nutmeg


Preheat oven to 425ºF. Combine sugar, cornstarch, salt, and spices. In a separate bowl, beat together eggs and coconut milk. After combined add pumpkin and whisk well. Add sugar mixture to pumpkin mixture. Pour pumpkin mixture into the pie shell. Place pie in preheated oven and bake for 20 minutes. Lower temp to 350ºF and bake an additional 50-60 minutes. Cooking times may vary. Check to see if pie is done by shaking it in the oven. If it moves like jello, it's done. If it moves like liquid, it needs more time.

7 Responses

  1. Daniel Bryan says:

    I really like your gluten free coconut pumpkin pie mix!
    But I would like to also eliminate the sugar. Do you also have one with stevia?
    Thank you

  2. Michele says:

    You could even try coconut sugar or monk fruit sweetener. We’ve been experimenting with both of those alternatives!

  3. Liz says:

    Will this work without the cornstarch?

  4. Heather says:

    Can I make the gluten free coconut pumpkin pie using the pumpkin pie mix instead of the pumpkin puree? Will I need to make any adjustments to the recipe? Also, is the pumpkin pie mix gluten-free? Thanks in advance!

    • Emily says:

      Hi Heather, to make the coconut pumpkin pie with the pumpkin pie mix, leave out the spices, salt and all but 2 Tbsp. of brown sugar. Happy Baking!

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