Healthy Gluten Free Pumpkin Pie

Looking for a healthier pumpkin pie for the family? This healthy gluten free pumpkin pie is made with natural ingredients that are both dairy and grain free.

Healthy Gluten Free Pumpkin Pie

Pumpkin pie is one of my favorite pies during the holiday season. The recipe I’m sharing with you today is made with organic ingredients and is dairy and gluten free. This tastes wonderful with a dollop of coconut whipped cream and a cup of pumpkin spice coffee.

Healthy Gluten Free Pumpkin Pie

Healthy Gluten Free Pumpkin Pie

Ingredients:

Instructions:

  1. Preheat oven to 350 degrees.
  2. Mix pumpkin puree, eggs, honey, vanilla and spiced together in a bowl. Mix until all the ingredients are completely blended.
  3. Pour pumpkin mixture into cooled cooked pie crust.
  4. Cover the edges of pie crust with foil or a pie crust cover.
  5. Bake pumpkin pie for 45 minutes or until the pie is golden brown and the center is set.

4.5 from 2 reviews
Healthy Gluten Free Pumpkin Pie
 
Cook time
Total time
 
Author:
Ingredients
  • 1 Coconut Flour Pie Crust, baked
  • 2 Cups Organic Pumpkin Puree (fresh or boxed)
  • 3 Eggs
  • ½ Cup Raw Honey or Maple Syrup
  • 2 Teaspoons Cinnamon
  • ¼ Teaspoon Nutmeg
  • ¼ Teaspoon Clove
  • 1 Tablespoon Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix pumpkin puree, eggs, honey, vanilla and spiced together in a bowl. Mix until all the ingredients are completely blended.
  3. Pour pumpkin mixture into cooled cooked pie crust.
  4. Cover the edges of pie crust with foil or a pie crust cover.
  5. Bake pumpkin pie for 45 minutes or until the pie is golden brown and the center is set.

 

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Healthy Gluten Free Pumpkin Pie

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About the author: Hi! I’m Tiffany – aka Coconut Mama. I’m a real food mama of three coconut babies. I’m passionate about traditional and healing foods. As a true believer in the health benefits of coconut, I use coconut products in all my recipes. You can download my free Coconut Flour Recipes E-book here. Thanks for stopping by!
26 comments… add one
  • Shelley December 26, 2016, 6:25 pm

    This is a great recipe to keep the sugar content low for my kiddos. Served with a little dairy free whip cream, it was just right. My hubby didn’t like it, though. It wasn’t sweet enough for him.

    Reply
  • Chelsea Gilson November 16, 2016, 10:09 am

    Do you have a recipe for the crust? I can’t seem to find it in stores!

    Reply
    • Chelsea Gilson November 16, 2016, 10:10 am

      Nevermind – I just found your recipe! Thank you for sharing both of these, I can’t wait to make them this Thanksgiving!

      Reply
  • Angie Salo November 14, 2016, 12:04 pm

    Hi Tiffany! Thanks for another great gluten free, healthier recipe option! I have been looking for one for a pumpkin pie to make for Thanksgiving and I’m going to give this one a try! Just wondering a couple things; first does 2 cups pumpkin puree equal a can/box of pumpkin or would I need two? And second, all the recipes I see online need evaporated or condensed milk added…does this one not need the extra liquid, and still come out same texture as pumpkin pie? Thanks so much!

    Reply
  • Deb King November 13, 2016, 7:40 am

    Please advise if I can sub stevia for the honey/maple syrup in this recipe. If so, what amount would you guesstimate? I am T2D and honey/maple syrup will make my blood sugar rise. Really want to try this for Thanksgiving. Thanks for your input.

    Reply
  • Bhupi Rajput November 13, 2016, 3:54 am

    How do you make the pie crust?

    Reply
  • Susan Vincent November 11, 2016, 2:55 pm

    Never mind! I found a coconut flour crust recipe on your site. DUH!

    Reply
  • Mary Lynn November 11, 2016, 2:10 pm

    Has anyone tried a good substitute for the eggs – in both the crust and the filling? Also, has anyone used coconut sugar as sweetener?

    Reply
  • Kelleena October 5, 2016, 7:43 am

    I just made the dough and the filling supurb , thanks for all your heard work to show us all how to eat more,helathy and not loose the flavour of baking 🙂

    Reply
  • Vanessa December 2, 2015, 7:30 am

    It was a delicious pie, however my crust is pretty burnt. I think I will try to not bake the crust before filling it.

    Reply
  • Margaret Cole November 25, 2015, 1:09 pm

    Can I bake a pecan pie & use this coconut flour pie crust without baking it first? Thank you

    Reply
  • Norma November 23, 2015, 8:40 am

    I made this using sweet potatoes instead of pumpkin. The consistency was more of a mousse than a custard, but it was outstanding! My daughter, who loves pumpkin pie, couldn’t tell that it was sweet potato and not pumpkin!

    Reply
  • Corinne dietze October 5, 2015, 11:33 am

    Love everything in your recipes! Pumpkin pie is my favorite. Is there something else I can swap out for the honey? Like stevia sugar or sweet leaf drops

    Reply
  • Chana June 20, 2015, 5:18 pm

    Can I use chicory root instead or stevia drops instead of maple syrup ? If yes ,how much should I add and does this will change the texture ?

    Reply
  • Linda May 6, 2015, 3:38 pm

    When recipes call for honey or maple syrup, can that be substituted with monk fruit sweetner?

    Reply
  • Amy December 8, 2014, 7:21 pm

    I accidently did two TABLESPOONS cinnamon! HAHA! No wonder I thought it was so good, I couldn’t even tell it was pumpkin lol I made my husband a pie on frozen whole wheat crust and he liked it, said it had a lot of seasoning, oops… but I had some filling left so I made a half batch of the coconut crust and had a thin layer of this and it was like pumpkin bars instead of pie but it was soooo good. Can’t wait to make it again!!!

    Reply
  • Iamme November 27, 2014, 11:29 am

    I have pies in the oven now. One of the pies I am bringing to potluck tomorrow. Can I leave it out until then? Will refrigerating overnight make it soggy?

    Reply
    • Amy December 8, 2014, 7:23 pm

      I put mine in the fridge and it was still so good for the next two days! I had to save a small piece so I could enjoy it today, me and my youngest two ate half a small pan the first day!

      Reply
  • Morgan November 26, 2014, 12:02 pm

    Do your have thoughts on a top crust for Apple pie?

    Reply
  • cara jackson November 26, 2014, 7:02 am

    Could I use pumpkin pie spice and how much ? Thanks

    Reply
  • gabi November 26, 2014, 6:07 am

    How long can this pie stay refrigerated without getting soggy?

    Reply
  • Inka November 25, 2014, 12:55 pm

    Can you make this 2 days ahead and refrigerate? Meaning does the crust hold up? Thank you!

    Reply
  • Jodi November 25, 2014, 10:48 am

    I’m stoked, I’ve bypassed the pumpkin pie since going gluten free and I am so looking forward to this again!! I LOVE that there is no processed sugar in this! Thank you so much.

    Reply
  • michelle November 24, 2014, 5:34 pm

    Have you tried baking the pie without having to pre bake the crust?

    Reply
  • Lynn November 24, 2014, 4:03 pm

    Hi! I’ve tried many alternatives to coffee, including Teecino and Chicory – all have an okay taste but not a coffee replacement for me.
    I love coffee and, actually, there are many reports that indicate health benefits to drinking coffee – in moderation, as with everything 🙂

    Reply

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