Name: Grain-Free Pumpkin Pie Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 -8
Ingredients: 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); 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

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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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3.93 from 13 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 -8

Calories 238kcal

Author Katie Wells

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.