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Gluten-Free, Dairy-Free Pumpkin Pie Custard

Rated as 5 out of 5 Stars

"Tastes just like the real thing. Bake in a gluten-free pie crust and you've got pumpkin pie."
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55 m servings 241
Original recipe yields 6 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.


  • Cook's Note:
  • For pumpkin pie, pour batter into an unbaked gluten-free pie crust.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 241 calories; 7.4 42 3.4 62 220 Full nutrition

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This turned out beautiful! I made a few changes, since I only had coconut milk rather than cream. I added an extra egg + one extra yolk, reduced the almond milk to a 1/4 cup, and used white rath...