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gluten free pumpkin pie
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5 from 2 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

Pumpkin Pie Filling:

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

Calories: 1809kcal | Carbohydrates: 308g | Protein: 39g | Fat: 62g | Saturated Fat: 34g | Cholesterol: 818mg | Sodium: 2647mg | Potassium: 5088mg | Fiber: 10g | Sugar: 247g | Vitamin A: 118477IU | Vitamin C: 124mg | Calcium: 529mg | Iron: 16mg