Grain Free Pumpkin Pie

 Grain Free Pumpkin Pie

What would Thanksgiving (or Fall!) be without something pumpkin. Whether it is Pumpkin Cheesecake, Spiced Pumpkin Lattes, or pumpkin pie, the taste and scent of pumpkin is a perfect companion to cool fall weather.

I was never actually a big pumpkin pie fan in the past. In the past couple of years, I’ve fallen in love with coconut and pumpkin… and this recipe is a good combination of both. It is grain free and can be completely dairy free.

If your family considers pumpkin pie a part of the Thanksgiving feast, consider this healthier option this year!

Grain Free Pumpkin Pie
 
Prep time
Cook time
Total time
 
A healthy version of the classic pumpkin pie… with a dairy free option!
Author:
Recipe type: Dessert
Serves: 6-8
Ingredients
  • For Crust-
  • 1 cup of almonds or pecans, finely ground in blender until flour like (or almond flour)
  • 3 TBSP of coconut oil plus some to grease pie pan
  • 1 egg
  • Cinnamon powder (1/4-1/2 tsp or to taste)
  • For Filling-
  • 1 (15 ounce) can of pumpkin (nothing added) or approx 2 cups of homemade pureed pumpkin with excess liquid drained
  • 3 eggs
  • ¼ cup of honey (or to taste) – can substitute stevia, but the honey actually helps it hold better
  • 1 Tablespoon of pumpkin pie spices or about 2 teaspoons cinnamon and ¼ tsp each of cloves, ginger and nutmeg
  • 1 teaspoon natural vanilla
  • coconut milk to thin (no more than about ⅓ cup)
Instructions
  1. Preheat oven to 325.
  2. Grease pie pan with coconut oil and mix crust ingredients by hand in a medium sized bowl.
  3. Press crust into bottom and sides of pie pan and put in the oven while making the filling.
  4. In the same bowl (no need for extra dishes!) combine the filling ingredients (except coconut milk) and mix using an immersion blender. If you don’t have one of these, use a regular blender or food processor. A hand-mixer will not get it as smooth! It should be smooth and spreadable, but not really pourable. Add coconut milk if needed to thin slightly.
  5. After 10-15 minutes, remove the crust as it barely starts to brown.
  6. Pour/smooth the filling over the crust and return to oven for about an hour or until center is no longer jiggly. Will set more as it cooks.
  7. Top with coconut cream or whipped heavy cream and some chopped pecans.
  8. Enjoy!

 

What is your favorite Thanksgiving dessert? Any other recipes you want healthy versions of? Tell be below!

Reader Comments

  1. Karyn says

    Oh thank you – I’m “flirting” with gestational diabetes and need to cut out the carbs but was getting really bummed out about Thanksgiving. This recipe makes things look a little better, lol!

    • says

      Nope, its just a stock photo I had. I’m going to update as soon as I bake it again, but this is not one that lasts long at our house so I haven’t been able to get a picture yet :-)

  2. Sara G. says

    Just made it!  Really a great recipe. I used fresh butternut squash and thawed it for the recipe. Prior to cooking the filling it was really runny and very pourable (didn’t add any coconut milk), however it cooked up great in 1 hour. Put a little less honey this time but will measure next time as it needed more to make the flavors pop. Might add more cinnamon also. The crust was great.  Thanks for a great recipe!

  3. says

    Wow, my mouth is totally watering now. I’m down with it.

    You might want to wander by my blog. The astonishing results of a Wheat-Free life keep adding up like compound interest. New design, fresh content. 

    I’m having a blast, you know, just being who I’ve always wanted to be. Me!

  4. says

    THANK YOU for this.  For the past few years, I’ve been gluten-free, and I’ve made it through the holidays fine.  But this is the first year that my kids are GF, and I’m a little concerned about how large family gatherings are going to go!  That’s why I volunteered to bring some desserts :) 

    We’ll be making this for sure.  And I’m looking for a GF apple dessert, too (**hint, hint**)

    Thanks, Katie!

  5. Robyn says

    I made this yesterday and it came out great!  One comment…the coconut oil in the crust was bubbling/foaming a lot while baking, but I just soaked it up a bit with a paper towel after taking it out of the oven.  Not sure if this is a normal occurrence since I’ve never baked with it before. Thanks for the recipe!

  6. Jingerslew says

    Robyn, I made this today and had the same experience with my crust.  I also sopped up the extra foam with paper towels.  Looking forward to having this tomorrow!

  7. says

    Wow! That’s how I’ve been making my pumpkin pie filling for years and I’ve never seen the recipe online before now! :D So good to know that it’s as good for us as I thought it was. I will be giving your pie crust a go this year though, it looks so yummy and a great exchange for my flour based recipe!

  8. MCC says

    THANK YOU!!! I haven’t been able to have pumpkin pie (my favorite) for years and years! Thank you for this low sugar wheat free DELICIOUS recipe!! I have been so thankful this Thanksgiving!

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