Pumpkin pie always reminds me of cozy evenings in my grandma’s kitchen, her apron dusted with flour and the smell of freshly roasted pumpkins filling the air.
She never used canned pumpkin—”fresh is always best,” she’d say.
Her pumpkin pie wasn’t just dessert; it was the centerpiece of every fall gathering, full of warmth, tradition, and a touch of health-conscious love.
This recipe is my gluten-free twist on her classic, packed with fresh, wholesome ingredients that bring the season to life.
Variations
- Dairy-Free Alternative: Swap coconut milk for almond milk, but increase the cornstarch to 1.5 tablespoons for thickness.
- Sugar-Free Option: Use monk fruit sweetener instead of maple syrup.
- Spice it Up: Add a pinch of cardamom for a unique twist.
Serving Suggestions
Serve slices chilled or at room temperature, topped with a dollop of coconut whipped cream and a sprinkle of cinnamon. To make it festive, garnish with toasted pecans or a drizzle of maple syrup.
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Grandma’s Secret Pumpkin Pie Filling (Gluten-Free, Nutritious, Delicious!)
- Total Time: 2 hours
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A creamy, gluten-free pumpkin pie filling made with roasted pumpkin and warm spices, perfect for any fall gathering.
Ingredients
- 2 cups roasted pumpkin puree (about 1 small sugar pumpkin)
- 2 large eggs
- 1 cup full-fat coconut milk or cream
- 3/4 cup pure maple syrup (or honey for a non-vegan option)
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tbsp cornstarch or arrowroot powder (optional, for extra thickness)
Instructions
- Roast the Pumpkin: Preheat your oven to 375°F. Cut the sugar pumpkin in half, scoop out the seeds (save them for roasting!), and place the halves face-down on a baking sheet lined with parchment paper. Bake for 45 minutes or until the flesh is soft. Let it cool, then scoop out the flesh and puree it in a blender or food processor.Tip: Roasting the pumpkin brings out its natural sweetness, so you’ll need less sweetener.
- Mix the Filling: In a large bowl, whisk the eggs until frothy. Add the pumpkin puree, coconut milk, maple syrup, cinnamon, ginger, nutmeg, cloves, and salt. If you’re using cornstarch or arrowroot powder, whisk it in now for a thicker filling.
- Blend for Smoothness: Use an immersion blender or pour the mixture back into your food processor for a silky texture.
- Pour and Bake: Pour the filling into a pre-baked gluten-free pie crust (store-bought or homemade). Bake at 350°F for 50–55 minutes, or until the center is set but still slightly jiggly.Tip: Cover the edges of your crust with foil halfway through to prevent over-browning.
- Cool and Chill: Let the pie cool on a rack for at least 2 hours, then refrigerate for 3–4 hours to fully set.
Notes
Use fresh sugar pumpkins for the best flavor. Chill the pie before serving to ensure it sets properly.
- Prep Time: 20 minutes
- Roasting time: 45 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
