Gluten & Dairy-Free Pumpkin Pie- Sugar-Free & GAPS Diet Approved
Last Updated on February 28, 2026 by Kayla Ruetten
This gluten & dairy-free pumpkin pie recipe satisfies the sweet tooth and need for a comfort food without the crash from sugar after. This recipe is also sugar-free and a GAPS diet approved dessert that is a healthy alternative to traditional pumpkin pie. It tastes even better!
Why You Will Love This Gluten & Dairy-Free Pumpkin Pie
- Taste. This pumpkin pie is bursting with fall flavor that will take your right back to grandma’s kitchen for Thanksgiving dinner. The comfort-food feeling makes it hard to resist!
- Quick & easy to prepare. This recipe can be made in less than 30 minutes with only a handful of ingredients.
- Healing diet friendly. This recipe is gluten-free, dairy-free (optional), sugar-free, and egg-free. Whether you are eating GAPS, Paleo, whole food, Whole30, or just becoming more ingredient aware, this recipe is compatible with many healing diets.
- Naturally sweetened. We have made this recipe with both raw honey and with pure maple syrup. Both are excellent and eliminate the need for refined and processed sugar.
- Customizable. You can use regular or fermented cream or coconut cream. Substitute butternut squash or sweet potato for the pumpkin if desired.
Sweetened Condensed Milk Substitute
Most pumpkin pie recipes call for sweetened condensed milk. Is condensed milk unhealthy? Generally the ingredients are high in sugar and very processed. We opt to use homemade kefir cream instead of condensed milk. If you are not strictly following the GAPS diet, you can use heavy whipping cream or half and half instead. For a totally dairy-free option, you can substitute coconut cream. For more information how to start you own home fermented kefir, see this post.
Gluten & Dairy-Free Pumpkin Pie
This healthy pumpkin pie recipe is lactose-free (generally the part those who are “dairy-free” need) even though it includes kefir cream. This is because, during the fermentation process, the lactose is used up and no longer present in the final product. Therefore, many people who are sensitive to dairy can eat fermented milk products, such as milk kefir and kefir cream (our family being a good example of this!). See this post for more information and the science behind fermented milk products. If you are highly sensitive to dairy, swap coconut cream for the kefir cream.
Helpful Tools to Make Gluten & Dairy-Free Pumpkin Pie
- immersion blender or standing blender
- stainless steel mixing bowl
- measuring cups and spoons
- glass pie dish
Probiotic Pumpkin Pie Smoothie
In a hurry or don’t want to bake, but still want the yummy pumpkin pie flavor? Use this same recipe to make a smoothie! See the recipe here.
How to Make Gluten & Dairy-Free Pumpkin Pie
Ingredients
- 2 cups pureed pumpkin
- 1/2 cup kefir cream, heavy whipping cream, or coconut cream
- 1/4 cup butter (softened, pastured)
- 4 pcs pastured eggs (or just the egg yolks)
- 3/4 cup honey
- 2 tspn vanilla
- 1 tspn ground ginger
- 3 tspn cinnamon
- 1/4 tspn cloves
Instructions
- Pour all ingredients into a mixing bowl and blend with immersion blender or standing blender.
- Blend until smooth.
- Pour puree into a greased pie pan and bake at 350 degrees until slightly browned and firm (if you gently shake the pie, it should not jiggle).
- Enjoy with a dollop of kefir cream or homemade ice cream.
Gluten & Dairy-Free Pumpkin Pie – Sugar-Free & GAPS Diet Approved Recipe
Equipment
- mixing bowl
- immersion blender (or standing blender)
- Measuring cups and spoons
- glass pie dish
Ingredients
- 2 cups pureed pumpkin
- 1/2 cup kefir cream, heavy whipping cream, or coconut cream
- 1/4 cup butter (softened, pastured)
- 4 pcs pastured eggs (or just the egg yolks)
- 3/4 cup honey
- 2 tspn vanilla
- 1 tspn ground ginger
- 3 tspn cinnamon
- 1/4 tspn cloves
Instructions
- Pour all ingredients into a mixing bowl and blend with immersion blender or standing blender.
- Blend until smooth.
- Pour puree into a greased pie pan and bake at 350 degrees until slightly browned and firm (if you gently shake the pie, it should not jiggle).
- Enjoy with a dollop of kefir cream or homemade ice cream.
I hope you enjoy this healthy dessert as much as our family! Let me know below.
Resources
Other Posts You May Enjoy
GAPS Diet Milk Kefir Ice Cream
How to Make Milk Kefir
Healthy Probiotic Pumpkin Pie Smoothie
Shop This Post
- kefir grains
- pumpkin puree
- honey
- vanilla
- ground ginger
- cinnamon
- cloves
- immersion blender
- standing blender
- stainless steel mixing bowl
- glass pie dish
- measuring cups and spoons
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Thank you for such a simple and delicious recipe! This will be perfect this holiday season 🧡
Thank you for including an alternative for sweetened condensed milk. Can’t wait to try this.
I’ll have to try this! My husband has dietary restrictions. Thanks for sharing!
I love pumpkin pie! Thank you for sharing! Definitely has me excited for Thanksgiving!!!
This sounds so delicious. I always thought that the filling is the best part of pumpkin pie and most crusts are best left behind to make this the most enjoyable dessert. Why not just bake up the filling without the crust. Perfect idea! I love the ingredients too, this is a great recipe!
What a great idea!! I definitely think the crust in the pies is highly overrated lol This sounds so delicious and so healthy, a perfect fall treat 🙂 Thanks for sharing!