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Wellness Mama » Blog » Recipes » Dessert Recipes » Family Favorite Pumpkin Pie Recipe (Dairy & Gluten Free)

Family Favorite Pumpkin Pie Recipe (Dairy & Gluten Free)

November 17, 2016 (Updated: July 30, 2019)   —  by Katie Wells

Pumpkin Pie Recipe - Grain free- Dairy Free-Sugar Free

Reading Time: 3 minThis post contains affiliate links. Click here to read my affiliate policy.

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  • A Better Pumpkin Pie
  • Grain-Free Pumpkin Pie Recipe
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What would Thanksgiving (or fall!) be without something pumpkin? Whether it is a spiced pumpkin latte 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 made completely dairy free as well.

A Better Pumpkin Pie

If your family considers pumpkin pie a part of the Thanksgiving feast, consider this healthier option this year! It has all the same flavors of traditional pumpkin pie, but can accommodate those who are gluten free and dairy free. This recipe also uses natural sweeteners in place of the sugar or corn syrup used in many pumpkin pies.

Give it a try!

This delicious gluten-free pumpkin pie recipe has all the flavor of the traditional pie without the refined sugar or gluten. Dairy-free option.
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4.3 from 20 votes

Grain-Free Pumpkin Pie Recipe

A gluten-free (and dairy-optional) version of the classic pumpkin pie. Get all the flavor without the junk. Even uses natural sweeteners!
Course Dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 -8
Calories 238kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

Ingredients

For Crust

  • 1 cup almonds or pecans or almond flour
  • 3 TBSP  coconut oil plus some to grease pie pan
  • 1 egg
  • ¼-½ tsp  cinnamon or to taste

For Filling

  • 1 15 oz can of pumpkin or 2 cups homemade pureed pumpkin with excess liquid drained
  • 3 eggs
  • ¼ cup honey or maple syrup or to taste
  • 1 TBSP pumpkin pie spice or 2 tsp cinnamon and ¼ tsp each of cloves ginger, and nutmeg
  • 1 tsp  vanilla extract
  • coconut milk to thin

Instructions

  • Preheat oven to 325°F.
  • Lightly grease a 9-inch pie pan with coconut oil.
  • If using whole nuts grind them in a high-powered blender until they are a floury texture.
  • In a medium-sized bowl mix together ground nuts or almond flour and remaining crust ingredients.
  • Press into bottom and sides of pie pan and bake 10-15 minutes until barely starting to brown. 
  • Meanwhile, in the same bowl (no need for extra dishes!) combine all the filling ingredients except coconut milk and mix using an immersion blender or food processor. A hand-mixer will not get it as smooth! The pie filling should be smooth and spreadable, but not really pourable.
  • Add a small amount of coconut milk if needed to thin slightly.
  • Spoon the filling over the crust and smooth and return to oven for about an hour or until center is no longer jiggly. It will set more as it cools.
  • Top with coconut cream or whipped heavy cream and some chopped pecans.
  • Enjoy!

Notes

The above recipe can be doubled to fit in a 9x13 baking dish.
Feel free to tweak the spice and sweetness levels to your family's liking! You can also substitute stevia, but the honey helps the pie hold together better.

Nutrition

Serving: 1slice (1/8 of pie) | Calories: 238kcal | Carbohydrates: 18.2g | Protein: 7.3g | Fat: 16.6g | Saturated Fat: 6.6g | Cholesterol: 82mg | Sodium: 35mg | Fiber: 4.1g | Sugar: 11.8g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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

This delicious gluten-free pumpkin pie recipe has all the flavor of the traditional pie without the refined sugar or gluten. Dairy-free option.

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Category: Dessert Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (50 Comments)

  1. Sarah McCrory

    September 8, 2012 at 11:23 PM

    Do you have suggestions for folks with nut allergies? I’d love to make this at the holidays but my mom is allergic to all nuts. Maybe no crust?

    Reply
    • Wellness Mama

      September 9, 2012 at 1:13 PM

      You can skip the crust, or shredded toasted coconut works pretty well too if she can have that…

      Reply
      • Jes

        January 6, 2015 at 12:21 AM

        How would one go about making the crust with coconut? Would i just use the same recipe but sub the nuts for coconut?

        Reply
        • Tessa

          February 28, 2016 at 2:09 AM

          Coconut flour would be a good sub.

          Reply
  2. Julie

    July 30, 2012 at 2:31 AM

    what can one use instead of nuts for the pie crust?

    Reply
    • Kathy Fairchild

      November 27, 2013 at 1:26 PM

      Pepitas (aka shelled pumpkin seeds) work just wonderfully.

      Reply
  3. Laura

    April 5, 2012 at 5:05 PM

    Sorry, what is coconut cream?

    Reply
  4. Jinger

    November 23, 2011 at 6:32 PM

    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!

    Reply
    • Shannon

      November 26, 2019 at 7:24 PM

      Do you think I could substitute avocado oil for the crust?

      Reply
  5. Robyn

    November 21, 2011 at 10:40 AM

    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!

    Reply
    • Orea

      January 7, 2014 at 10:06 AM

      I had the same experience. but in the end the pie turned out really good.

      Reply
    • Jes

      January 6, 2015 at 12:17 AM

      I used the equal amount in ghee and didn’t have an issue 🙂

      Reply
  6. Anne

    November 16, 2011 at 1:57 PM

    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!

    Reply
  7. James Winningham

    November 16, 2011 at 8:07 AM

    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!

    Reply
  8. Sara G.

    November 15, 2011 at 11:29 PM

    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!

    Reply
  9. Karen B.

    November 15, 2011 at 6:28 PM

    Is the pie crust in the picture one that was baked from the recipe in this post?  

    Reply
    • Wellness Mama

      November 15, 2011 at 7:35 PM

      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 🙂

      Reply
  10. Karyn

    November 15, 2011 at 1:30 PM

    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!

    Reply
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