Maybe you could make a baked pumpkin custard - no gluten in that. Here's a dairy free recipe I found w/ a quick search...

http://againstallgrain.com/2012/11/17/maple-pumpkin-custard/

I use the recipe for (Bisquick) Impossible Pumpkin Pie, substitute gluten-free Bisquick for regular Bisquick (I make my own g-f baking mix if you need a recipe) and canned coconut milk (full-fat, unsweetened) for the evaporated milk. No crust necessary - it makes its own - quick and easy.

Editing to add: the recipe calls for 1 T. or butter or margarine - just use coconut oil.

Should be easy....just use a dairy free milk....and you can make a real pie crust using bisquick. I think the recipe is on the box.
Or you could use rice chex crumbs. Crush 1 1/2 cups rice chex, add 1/4 cup sugar and 6 T butter, or margarine is butter is a problem....mix and pat into a pie shell.

I have also ground nuts, buttered my pie plate really well and toss about 1/4 cup ground nuts into ti...roll the dish around so the nuts stick, pour in your pie mix and bake as usual.

I didn't even know there was such a thing as Gluten-free Bisquik. If you wouldn't mind sharing your recipe g-f baking mix I'd certainly appreciate it.

Thanks for all the other ideas. They have given me thoughts of options for other foods as well.

I've made a great gf and vegan pumpkin pie using silken tofu in place of dairy and eggs. Really. It's great! Use the GF crust of choice.
Vegan pumpkin pie

The reason I use the Impossible Pumpkin Pie recipe is because that's the recipe I made for years before going gluten-free. Our family preferred the crustless version of pumpkin pie and no one knew or cared if it was gluten-free because it's just like the regular version we enjoyed for eons.

I could also double the recipe and bake it in a 9x13" cake pan (or single recipe in an 8x8" or 9x9" pan) and serve the pie in squares, instead of wedges from a round pie dish/plate. When space is a premium in the refrigerator, square/rectangle pans take up less room than rounds.

I've found most gluten-free pastry substitutes are either difficult to make, poor quality substitutes, and when they include rice flour, tend to be gritty. Nut pastry can burn easily, but I just plain don't care for any of the g-f pastry recipes I've tried - and they usually mean either increased high-glycemic carbs or a lot of additional fat.

Substitutes for Bisquick/Baking Mix. I try to avoid rice flour as much as possible due to the potential for arsenic from rice; and rice flour is found in most gluten-free mixes (as well as commercial g-f products), so I prefer making my own.

For one cup baking mix:

1/2 c. almond flour

1/2 c. high-maize resistant starch (available from King Arthur, and larger amounts from Honeyville Grain - you could also use any brand of gluten-free all-purpose flour)

1-1/2 t. baking powder

1/4 t. salt

1 T. coconut oil (softened, not liquid)

Thoroughly mix all ingredients until the coconut oil is mixed in.

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Baking Mix using Pamela's (Gluten-Free) Baking & Pancake Mix

2-1/2 c. Pamela's Baking & Pancake Mix

3/4 c. solid fat of choice (butter, shortening, coconut oil)

Cut fat into flour mix.

[Grainlady helpful tip... An easy way to cut fat into any kind of flour mixture is with a hand-held electric mixer.]

I think I would try coconut milk in place of the dairy.

I have used full fat coconut milk often for pumpkin pie and it is quite good. This is the recipe I use most often: Crustless pumpkin pie. I have used rum in place of the brandy and of course, replaced the cream with coconut milk. Sometimes I use individual portions and sometimes cook it as a tart. Another dairy substitute is silk nog (egg nog made from soy milk) but it can throw the spices off a teensy bit.

You can make any custard pie without a crust, which eliminates the gluten. I do it all the time, since no one in my family eats crusts (??)

There are plenty of non-dairy options, though I don't know how good they are.

Good luck and Happy Thanksgiving

Thank you all!