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

Grain-Free Pumpkin Pie Recipe




Yield 6 -8

A gluten-free (and dairy-optional) version of the classic pumpkin pie. Get all the flavor without the junk. Even uses natural sweeteners!


For Crust

For Filling


  1. Preheat oven to 325°F.
  2. Lightly grease a 9-inch pie pan with coconut oil.
  3. If using whole nuts grind them in a high-powered blender until they are a floury texture.
  4. In a medium-sized bowl mix together ground nuts or almond flour and remaining crust ingredients.
  5. Press into bottom and sides of pie pan and bake 10-15 minutes until barely starting to brown. 
  6. 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.
  7. Add a small amount of coconut milk if needed to thin slightly.
  8. 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.
  9. Top with coconut cream or whipped heavy cream and some chopped pecans.
  10. Enjoy!


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.

Courses Dessert

Nutrition Facts

Serving Size 1 slice (1/8 of pie)

Amount Per Serving

Calories 238

% Daily Value

Total Fat 16.6 g


Saturated Fat 6.6 g


Cholesterol 82 mg


Sodium 35 mg


Total Carbohydrates 18.2 g


Dietary Fiber 4.1 g


Sugars 11.8 g

Protein 7.3 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Wellness Mama® at