I’ve always believed food should bring people together, not leave anyone out.
But when my niece, who has food allergies, joined our Thanksgiving one year, I realized how much I relied on “the usual” ingredients.
That’s how this pumpkin pie came to life—something creamy, spicy, and oh-so-cozy that everyone at the table could enjoy.
Whether you’re making it for family, friends, or just because pumpkin is calling your name, this pie is the warm hug you didn’t know you needed. Let’s bake happiness, one slice at a time!
Tips & Variations
- Nut-Free Crust: Swap almond flour for sunflower seed flour.
- Extra Sweetness: Add 1-2 tbsp brown sugar if you like it sweeter.
- Spice Boost: Experiment with pumpkin pie spice if you want a shortcut for the spices.
- Top It Off: Serve with a dollop of coconut whipped cream or a sprinkle of toasted pecans for a festive touch.
Serving Suggestions
This pie shines as the centerpiece of any fall gathering. Pair it with a steaming cup of chai or a chilled glass of almond milk. For presentation, garnish with a few whole cinnamon sticks or a dusting of cinnamon powder.
Gluten-Free, Dairy-Free, Egg-Free Pumpkin Pie
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A creamy, spiced pumpkin pie that’s free of gluten, dairy, and eggs. Perfect for fall celebrations or anytime you crave a slice of comfort.
Ingredients
For the crust
- 1 ½ cups gluten-free oat flour
- ½ cup almond flour
- 2 tbsp coconut sugar
- ¼ tsp sea salt
- 5 tbsp cold coconut oil
- 3–4 tbsp ice-cold water
For the filling
- 1 ¾ cups fresh pumpkin puree (about 1 small pumpkin, roasted and mashed)
- ¾ cup full-fat coconut milk (from a can, stirred well)
- ½ cup pure maple syrup
- 2 tbsp cornstarch (or arrowroot powder)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp vanilla extract
Instructions
1. Prep your pumpkin
Start with a fresh pumpkin. Cut it in half, scoop out the seeds, and roast it at 375°F for about 45 minutes, until tender. Let it cool, then scoop out the flesh and mash or blend until smooth. Fresh pumpkin really makes a difference here—it’s sweeter and creamier than canned!
2. Make the crust
- In a bowl, mix oat flour, almond flour, coconut sugar, and salt.
- Add cold coconut oil in small chunks. Use your fingers or a pastry cutter to mix until it resembles breadcrumbs.
- Slowly add ice water, 1 tbsp at a time, mixing until the dough just comes together.
- Roll out the dough between two sheets of parchment paper and transfer it to a 9-inch pie dish. Trim the edges and press gently to fix any cracks. Chill for 20 minutes in the fridge.
3. Pre-bake the crust
Preheat your oven to 350°F. Prick the crust with a fork and bake for 10 minutes. Set aside to cool.
4. Make the filling
- In a mixing bowl, combine pumpkin puree, coconut milk, maple syrup, cornstarch, spices, vanilla extract, and salt. Whisk until smooth.
- Pour the filling into the pre-baked crust and smooth the top with a spatula.
5. Bake the pie
Bake at 350°F for 50-55 minutes, until the filling is set but still slightly wobbly in the center. Let it cool completely before slicing—it sets as it cools.
Notes
Fresh pumpkin puree makes all the difference. Make this a day ahead for the best texture.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 12g
- Sugar: 60mg
- Sodium: 11g
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
