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.
Links on this page may be affiliate links, for which the site earns a small commission, but the price for you is the same
yummy recipe
★★★★★
I made the coconut crust which turned out beautifully. But when I cooked it with the pumpkin for a pumpkin pie, the bottom burned.
What do you suggest. I
Hi Tiffany thanks for your great gluten free recipes. Love coconut – pumpking – sweet potatoes .!
★★★★★
To avoid the top of pie cracking, you can lightly run a cold chunk of butter all over the top of pie, fresh from the hot oven. It would probably work with coconut oil also, but I haven’t tried it.
★★★★★
Can you bake and freeze the pie ahead of time? If so how long to reheat?
★★★★
Does the crust need to be baked first????
Yes! I do mention that in the recipe. 🙂
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.
★★★★
Do you have a recipe for the crust? I can’t seem to find it in stores!
Nevermind – I just found your recipe! Thank you for sharing both of these, I can’t wait to make them this Thanksgiving!
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!
★★★★★
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.
How do you make the pie crust?
https://thecoconutmama.com/coconut-flour-pie-crust/
Never mind! I found a coconut flour crust recipe on your site. DUH!
Has anyone tried a good substitute for the eggs – in both the crust and the filling? Also, has anyone used coconut sugar as sweetener?
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 🙂
It was a delicious pie, however my crust is pretty burnt. I think I will try to not bake the crust before filling it.
Can I bake a pecan pie & use this coconut flour pie crust without baking it first? Thank you
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!
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
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 ?
When recipes call for honey or maple syrup, can that be substituted with monk fruit sweetner?
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!!!
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?
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!
Do your have thoughts on a top crust for Apple pie?
Could I use pumpkin pie spice and how much ? Thanks
How long can this pie stay refrigerated without getting soggy?
Can you make this 2 days ahead and refrigerate? Meaning does the crust hold up? Thank you!
I believe the crust would get soggy after 2 days. :/
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.
Have you tried baking the pie without having to pre bake the crust?
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 🙂