I still remember the first time I baked a pumpkin pie without all the usual suspects—dairy, gluten, and sugar.
My family was skeptical. Would it taste the same? But when they took that first bite and the room filled with murmurs of approval, I knew I had something special.
It’s cozy, comforting, and just the right amount of sweet. Plus, it’s perfect for anyone trying to make healthier choices without skimping on the flavors of fall.
Here’s my go-to recipe, made with simple, fresh ingredients you can find just about anywhere in the U.S.
Chef’s Tips
- For Fresh Pumpkin: Roast a sugar pie pumpkin at 400°F for 40–50 minutes, scoop out the flesh, and purée in a blender.
- Make It Nut-Free: Swap almond flour for oat flour.
- Spice It Up: Add a pinch of cardamom or allspice for extra warmth.
- Topping Ideas: Serve with coconut whipped cream or a sprinkle of crushed pecans.
Serving Suggestions
Pair this pumpkin pie with a hot mug of chai tea or a dairy-free vanilla latte for the ultimate fall treat. Serve on a wooden platter with some mini pumpkins and leaves for a cozy, rustic presentation.
Enjoy baking this beauty—your taste buds (and your friends) will thank you!
Guilt-Free Pumpkin Pie
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A wholesome pumpkin pie made gluten-free, dairy-free, and refined sugar-free, perfect for fall gatherings or a healthy holiday dessert.
Ingredients
For the crust:
- 1 ½ cups almond flour
- ½ cup tapioca flour
- 2 tbsp coconut oil, melted
- 1 egg (or flax egg for vegan: 1 tbsp flaxseed meal + 2.5 tbsp water)
- 1 tbsp maple syrup
- Pinch of salt
For the filling:
- 2 cups fresh pumpkin purée (or canned if fresh isn’t available)
- 3 large eggs (or flax eggs for vegan)
- ½ cup full-fat coconut milk
- ½ cup maple syrup
- 1 tsp pure vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- Pinch of salt
Instructions
- Preheat the Oven
Set your oven to 350°F (175°C). - Make the Crust
- Mix almond flour, tapioca flour, and salt in a bowl.
- Stir in melted coconut oil, egg (or flax egg), and maple syrup until it forms a dough.
- Press the dough evenly into a 9-inch pie pan, making sure to go up the sides. Prick the base with a fork to prevent bubbling.
- Pre-bake for 10 minutes, then let it cool.
- Prepare the Filling
- Whisk together pumpkin purée, eggs, coconut milk, maple syrup, and vanilla until smooth.
- Add cinnamon, ginger, nutmeg, cloves, and salt. Stir until well combined.
- Assemble the Pie
- Pour the filling into the pre-baked crust. Smooth the top with a spatula.
- Bake for 45–50 minutes, or until the center is set but slightly jiggles when shaken.
- Cool and Serve
Let the pie cool completely before slicing. This helps the filling firm up for cleaner slices.
Notes
Best enjoyed chilled; store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg (using flax eggs)
