Gluten-Free Pumpkin Pie

Nothing brings back memories like a freshly baked pumpkin pie. Udi’s signature recipe fills the air with the aroma of autumn spices and tickles the taste buds with the mouth-watering flavour of snickerdoodle cookies—with no gluten or dairy.

  • By Stephanie Clairmont, MHSc, RD at The Clairmont Digestive Clinic courtesy of Udi’s Gluten-Free
  • October 6, 2014
  • Yield: One 9" pie


Cookie Crust

16 Udi’s Gluten-Free Snickerdoodle Cookies (about 1 ½ packs)

3 Tbsp. vegan margarine or non-dairy alternative, melted



2 cups pureed pumpkin

1 cup canned, unsweetened coconut milk

½ cup light brown sugar, firmly packed

1 Tbsp. maple syrup

1 Tbsp. corn or tapioca starch

2 tsp. vanilla

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. ground nutmeg

1/8 tsp. ground cloves 


Preheat the oven to 425°F (220°C).

Place the Udi’s Snickerdoodle Cookies in a food processor and pulse to form fine crumbs. Transfer to a bowl and stir in the melted vegan margarine or non-dairy alternative, combining well.

Press the dough evenly into a 9 inch pie plate with your fingers to form a crust, pushing up the sides and pressing firmly. Bake for 7 to 8 minutes, until crust begins to brown. Set aside to cool. Reduce the oven to 325°F (165°C).

Make the filling by combining all the remaining ingredients in a large bowl and beating or whisking until smooth and well combined.

Pour into the baked crust and bake for one hour or until a knife inserted in the center comes out clean. Allow to cool completely before serving (about 2 to 3 hours).

Serve cold or reheat in oven at 350°F (177°C) for 15 minutes.

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