This gluten-free pumpkin pie is made with natural ingredients that are both dairy and grain-free with keto options.
Pumpkin pie is one of my favorite pies during the holiday season. My gluten-free pumpkin pie is made a little healthier without dairy, gluten and low sugar (and keto options).
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.
Pumpkin pie ingredients
Just a handful, and they should all be pretty familiar:
- Coconut Flour Pie Crust (or your favorite gluten-free pie crust) – this is what makes the pumpkin pie gluten-free!
- Organic Pumpkin Puree
- Pure Maple Syrup
- Pumpkin spices (cinnamon, nutmeg, clove, vanilla extract)
How To Make Keto Friendly:
This gluten-free pumpkin pie can easily be made keto by substituting maple syrup for Lakanto maple syrup.
Update: When using this coconut flour pie crust, I suggest covering the edges of the pie with foil or a pie crust cover to prevent burning. I’ve mentioned this in my pie crust recipe but I failed to say it here. Since this pie crust is precooked and bakes again I suggest you cover the edges of the crust during baking.
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Healthy Gluten Free Pumpkin Pie
This gluten-free pumpkin pie is made with natural ingredients that are both dairy and grain-free with keto options.
- Prep Time: 20 minutes
- Cook Time: 45 mins
- Total Time: 45 mins
- Yield: 8 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 coconut flour pie crust, partially baked
- 2 cups pumpkin puree (fresh or boxed)
- 3 eggs
- 1/2 cup maple syrup or Lakanto Maple Flavored Syrup (affiliate link)
- 2 teaspoons cinnamon
- 1/4 teaspoon sea salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon clove
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Mix pumpkin puree, eggs, honey, vanilla, salt and spiced together in a bowl. Mix until all the ingredients are completely blended.
- Pour pumpkin mixture into cooled cooked pie crust.
- Cover the edges of pie crust with foil or a pie crust cover.
- Bake pumpkin pie for 45 minutes or until the pie is golden brown and the center is set.
Notes
I suggest covering the edges of the pie with foil or a pie crust cover to prevent burning.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 325
- Fat: 18.5g
- Carbohydrates: 32g
- Protein: 7g
This recipe was originally published on November 24th, 2014 and has been updated continuously since.
