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.
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.
Pumpkin Pie Recipe (Gluten-Free, Paleo)
Ingredients
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
Want more delicious, easy recipes?
No problem, I’ve created a free ebook for you – 35+ Gluten-Free Desserts – as a gift for signing up for my newsletter. Every Sunday you’ll get recipes, actionable health tips, and highly-vetted product recommendations delivered fresh to your inbox.
Sign up using the form below.
Use kabocha, Japanese pumpkin, instead of pumpkin–more flavorful and so sweet, no sweetener needed. Use skin too! Check Asian markets if it’s not at your regular store.
I was just planning on finding a gluten free pumpkin pie recipe, as this diet is new for me this Thanksgiving. Thank you!!
Love that this is grain free….I think I might make it this weekend!
Is this recipe GAPS approved?
The only ingredient not okay for GAPS is the arrowroot powder.
She did a gaps pumpkin pie here: https://mommypotamus.com/pumpkin-pie-with-pecan-crust-gaps-paleo-primal/. I just started GAPS myself and am searching for good recipes. It is nice to have Mommypotomus as a source of good recipes knowing she did the diet with her family. 🙂 Good luck and happy feasting!
In the last few years, huge strides have been made in grain-free baking. I’ll be honest and say that knowing what I know now, I wouldn’t do the pecan crust again. It’s a lot more prone to burning. 🙁
If it were me, I’d make the filling recipe above with this GAPS-approved crust recipe: http://www.scdrecipe.com/recipes-pie/dans-awesome-pie-crust/
1 cap is probably 1/4 tsp.
Thanks for mentioning this… I had saved a link to your pecan crust recipe and was a little confused today when the link took me to this page instead! Too bad it burns so easily, it sounded really good…
Heather, I am on the GAPS diet right now and was planning on making your Pumpkin Pie for thanksgiving!! (With the Pecan crust.) Do you mind emailing me the crust part of the recipe?? 🙂 (The pecan crust) Do you still have it??! We made it about a month ago to “test” it for Thanksgiving and I didn’t think to save it off your website…
So sorry about that, Teresa. I am putting it back until Thanksgiving is over 🙂
The link to the “awesome pie crust” just goes to scdrecipe.com and no pie crust shows up.
Love this, it looks delicious! I have been wanting to find a tasty grain-free option, and this recipe looks easy enough that I think I might actually be able to manage it, haha! Thanks 🙂
Thanks! What is replacing the whipped cream in your picture…what I miss the most with pumpkin pie (can’t have dairy)? Will make this for Thanksgiving!
We’re not dairy-free, so that is actual whipped cream. However, you might consider using coconut whipped cream 🙂 http://tasty-yummies.com/2014/03/04/make-whipped-coconut-cream/
Could you do this crustless?
Yes, you can!
Awesome thank you! Can’t wait to try this!!!
Hooray! Avery is obsessed with the idea of a pumpkin pie this holiday and you saved me a Pinterest search!
I just learned that 1 cup of almond flour contains 90 almonds. That amount can raise your copper level and reduce zinc. Also, the amount of oxalates could be a problem for some people. I’m rethinking almond flour and switching to coconut flour for baking.
This looks lovely! I am trying it tonight for family night, though I am going to use a coconut flour crust. Have you tried that? I have had success with Carol Lovett’s version from her Indulge: 70 grain free Desserts cookbook.
I’ve made coconut flour muffins with some success, but no pie crusts. I’ll bet Carol’s is great – she really gets coconut flour 🙂
Bless you for a crust that doesn’t require 6 or 7 different flours that I would probably never use again! Seems easy enough for me to actually make.
Haha! As Daniel and I have grown our family, my ingredient lists have gotten shorter and shorter. I’m pretty sure it’s essential to maintaining my sanity 🙂
We are fighting cancer and can not have any sugar. Artificial sugar in or of the question. Suggestions???
Can I use the organic farmer’s market pumpkin can instead of three cups of fresh pumpkin?
Hi Pamela, I’ve only tested this recipe with fresh pumpkin, which is not as dense as canned pumpkin. I’m not sure whether it would work well or not, unfortunately.
Can you substitute tapioca flour for arrowroot flour? I have tons of tapioca flour and hate to buy another flour!
They’re usually interchangeable, in fact, I use them interchangeably without noticing a difference.
Possibly, but I haven’t tested it so I can’t be sure. 🙂
Hi, this recipe sounds delicious! My husband is sadly used to the typical Libby’s recipe with lots of sugar and evaporated milk, so I’m trying to win him over with a real food version but have one concern. Do you feel like the coconut milk flavor is noticeable?
made this tonight and I don’t think the coconut milk makes it taste like coconut. the spices cover it, and in coconut milk, it is pretty subtle to begin with 🙂 try it on him and post what he thinks! 🙂
I know this may sound like a stupid question but do you measure the butter before or after it is melted? I made the pies and the filling was absolutely delicious but the crust was a flop. I think it had to do with the butter.
Not a stupid question at all! You measure it before, then melt. Sorry to hear about the crust 🙁
Yes, I do believe it was the butter. There seems to be too much in the recipe. Look at my 2 posts.
Making it right now… Hope it turns out nice !
Did I understand correctly that the crust is baked twice?
Can I make the crust a day ahead of time? Or the whole pie?
Hi! We are dairy free so would the crust recipe work if I substitute coconut oil for the butter? Hanks for your insight!
I think so 🙂
The quantity this yielded was WAY more than enough for one pie. Is this a doubled recipe? It looked like I could get 2 out of it by the end–except I only have 1 pie plate!
Does this make one or two pie crusts?