Pumpkin Pie Recipe (Gluten-Free, Paleo)

Heather Dessinger 41 Comments This post contains affiliate links. Click here to read my affiliate policy.

Growing up, I watched my mom and three aunts roll, dust, and whip their way to pie perfection. Flaky crusts, sumptuous filling and satisfied bellies were the order of the day. Sometimes two words just don’t seem to mix, though, and “easy” and “pie” were on that list for me.

A few years and multiple complications later – like learning to bake without refined sugar or gluten – it seemed almost impossible. But trust me, it’s so much easier than you might think.

It’s as easy as . . . pie.

grain-free-pumpkin-pie-recipe

Making gluten-free pumpkin pie for the holidays has become one of my favorite simple pleasures. Made with warming spices like ginger, cinnamon and nutmeg, this recipe is creamy and rich with just the right amount of sweetness.

Pair it with my grain-free homestyle stuffing, thick and creamy gravy, and roasted pastured turkey for a sumptuous fall feast.

Oh, and just for fun, I’ve recorded a quick tutorial on how to crimp your pie crust to make it more decorative.

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5 from 5 votes

Pumpkin Pie Recipe (Gluten-Free, Paleo)

Makes enough filling for two 9 inch pies. If you're only making one pie you can bake the second half in small ramekins for 30-45 minutes for a delicious custard.

Course Dessert

Calories 1809kcal

Author Mommypotamus

Ingredients

1 homemade gluten-free pie crust

Pumpkin Pie Filling:

1 small pie pumpkin (to make 3 cups cooked pumpkin)
½ cup cream or coconut cream
2 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
1 tsp unrefined sea salt
¾ cup raw honey
4 large eggs (preferably pastured)

Instructions

Preheat oven to 350F degrees.
Cut pumpkin in half and scoop out seeds. I've found that an ice cream scoop works well for this. Don't throw the seeds away! Check out this recipe for roasted pumpkin seeds with chili & lime from Jenny at Nourished Kitchen. They are one of my favorite movie snacks!
Place pumpkin halves cut side down in a baking dish and add 1/4 inch water.
Remove from the oven when you can easily pierce the shell with a fork (about 45 minutes - 1 hour)
Scoop out the flesh, mash it, and measure out three cups. Place in a food processor or blender and add the coconut milk, eggs, honey and spices. Puree until smooth.
Divide filling between 2 pie crusts and bake at 350 for 45 minutes to one hour. If you have one of these pie crust protectors, place it over the edges of the crust. If not, lay thin strips of foil over the crust to prevent it from burning.

Notes

Nutrition information does not include the gluten-free pie crust. You can find that information here.

Nutrition

About Heather Dessinger

Hi, I'm Heather Dessinger, founder of Mommypotamus.com. I'm on a mission to help you put delicious, healthy meals on the table, find effective natural remedies for common complaints, make your own fuss-free personal care and home products, and save time and money in the process.

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