Gluten-free Allergen-free Vegan Coconut Pumpkin Pie Recipe

This holiday season we have many things to celebrate. We’ve been lucky enough to have family visiting us almost constantly since the birth of Baby Yum. Most recently, we were able to take Baby Yum (now an experienced traveler) to the DH’s natal home and my adopted home, Boulder, Colorado to celebrate Christmas with his parents. The best news, though, is that my extreme elimination diet – combined with a hearty dose of infant probiotics- has improved the state of Baby Yum’s sensitive tummy to the point where i have been able to add enough foods to my diet to make some tasty holiday treats. Sometime around Thanksgiving I started craving pumpkin pie, but I didn’t know how it would be possible to make it gluten, dairy, and egg free. However, when I added coconut back into my diet, it occurred to me that coconut might very well make a lovely substitute for condensed milk. Searching online, I found out how other people made their own vegan and gluten-free pumpkin pie recipes.

Creative goddess Karina made a Hemp Milk, buckwheat Vegan Pumpkin Pie Recipe
The always scrumptious Susan of Fat Free Vegan made a Crust-free Soy and Egg-replacer based Pumpkin Pie recipe
Michelle and Lori whipped up a Vegan Pumpkin Pie recipe
and the Voracious Vegan gave us something slightly different with her Raw foods pumpkin pie ball recipe (Use Gluten-free oats)

Finally, I made my own unique allergen-free gluten-free pumpkin pie that incorporated some unconventional flours (amaranth and coconut, anyone?) and used arrowroot as the thickener. Not only does it NOT contain soy or any other alternative boxed milk, but it also does not rely on egg replacer (which contains both potato and corn derivatives). This is the perfect pie for anyone sensitive to rice, corn, potato, tapioca, or other commonly used gluten-free flours. It certainly turned out to be the perfect pumpkin pie for me- and even won accolades from my dairy-sensitive Mother, who proclaimed it “very good” and asked for the recipe!

Linked to Ricki’s Healthy Holiday Recipe Carnival


I hope all of you have a wonderful and tasty holiday season, no matter what your dietary restrictions, and are able to spend the holidays with your loved ones. Here is a very special picture of our dearest loved one, Baby Yum, wishing you a happy and magical holiday season!

Guten-free dairy-free egg-free vegan coconut pumpkin pie recipe
1/2 cup amaranth flour
1/2 cup arrowroot starch flour
1/4 cup coconut flour
1/3 cup shortening
5 tbsp cold water

2 c. solid-pack canned pumpkin
1 c. regular coconut milk
3/4 c. brown sugar
1/4 c. arrowroot starch
1 Tbsp. maple syrup
2 tsp. vanilla
1 tsp nutmeg
1/4 tsp. EACH ground ginger, cloves and salt

Preheat oven to 375F.
Combine crust ingredients in a medium bowl, whisking flours together and then adding your shortening. Combine until dough starts forming pea-sized balls, and sprinkle in water one tablespoon at a time until you can form the dough into a ball. Once you have a ball of dough, carefully roll out on wax paper. If you have two pie tins, you can place one bottom-side up underneath the wax paper and place the second one over the dough. Invert and carefully peel off the wax paper to have a perfect pie crust.

Bake for 8-10 minutes in the oven or until lightly browned.

Whisk filling ingredients together in a large bowl and fill your crust with the filling. Bake for 50 minutes or until pie has firmed up somewhat. You CAN greedily eat a slice before it chills, but it will be somewhat soft until it is chilled in the refrigerator overnight. For the most impressive pie, cool overnight.

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17 Responses to “Gluten-free Allergen-free Vegan Coconut Pumpkin Pie Recipe”

  1. Ooo la la!! Sounds yummy!
    I use some coconut flour in most of my baked goods – yum!! & coconut oil for the shortning (mixed with butter sometimes – but have also used just the C oil, & it works great!!)
    I’ll give this a try!!

  2. The pie looks wonderful, but I absolutely love the picture of Baby Yum! What a cutie. Merry Christmas to you all.

  3. My heart goes out to you. I had similar issues with my dd for the 2 years I nursed her. Happily, she doesn’t really have any lingering issues (except the celiac and lactose intolerance). Hang in there, it will get better. :-)


  4. Sidney Stammler Says:

    Thanx for such a wonderful recipe… I loved it so much that I gonna do it again… I added Patan ghee in it and the taste got better… Check it out…

  5. Hi Dia, Thanks for the coconut oil idea- I’ll have to try it!

    Heather- thanks for the love for Baby. Merry Christmas to you too!

    Hi Mars, I appreciate the reassurance. I feel like we’re on the mend, but there were times where I would literally stand in the middle of the grocery store and feel like there was nothing I could eat that would be ok for her…

    Sidney, Interesting idea- but of course, then the recipe would not be vegan or dairy free. I’m sure it has good flavor, though!


  6. Pumpkin and Coconut? I’m there :)

    I second the coconut oil – I like to have it around because you can easily incorporate it into savory things to give them a unique little flavor. Some people say it’s the best fat health wise that you can eat.

  7. I have been trying so hard to create an egg-free pumpkin pie, and haven’t been happy with one yet! You rock! Looks delish!

  8. Thank you, kelly! By the way, I think it is best to use a coconut milk without guar gum, if possible. I’ve made this twice- the first time with a guar gum-free coconut milk and the second with one with guar gum and I thought the texture was best without.

    Chaokoh – Coconut Milk is one inexpensive brand that does not contain guar gum. I found it at an Indian market, but you can also get it on Amazon.

    I’m also experimenting with the crust. I found it is easier to roll out with 1 tsp. xanthan gum added, barring severe corn sensitivity. :)

  9. Sea, thanks so much for submitting this recipe. I am salivating at the thought–I think this may just be my holiday pumpkin pie this year! :D

  10. Thank you! I am currently struggling to find recipes for my 21-month old who has recently been taken off wheat, eggs, dairy, soy, eggs, and nuts. Can someone please tell me–is the arrowroot in the crust the same thing as the arrowroot starch in the filling?

  11. Hi Leyna,
    You are very welcome. Yes, the arrowroot in the crust is the same as the starch in the filling.
    I have lots of ideas for an allergen-free diet, so please ask if there are any foods you are struggling with!

    All my best,

  12. Your recipe looks very good but I cannot try it because I am allergic to coconut. You may want to reconsider the Allergen-Free part of you recipe name. =)

  13. Hi Jeanine,
    Unfortunately someone can be allergic to any food, but as this is free of top eight allergens including wheat, dairy, eggs, corn, nuts* etc. I feel confident that the “allergen-free” designation will be helpful to many looking for recipes free of the top eight allergens. ;)


    *I’m aware that coconut is in a weird sub-category with nuts but it still is usually considered separately except in rare cases.

  14. Do you mean amaranth flour or amaranth whole grain? This looks great and although it’s too late to make it for today, I will def. make it for Christmas.

  15. Hi Emily,
    I meant Amaranth flour. Hope you enjoy!


  16. We loved this recipe so much that we posted it on our blog Healthy Living Northwest powered by Kaiser Permanente Northwest Health Education Services.

    Thank you!!

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