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Gluten-Free Pumpkin Pie Recipe

Updated: Aug 3, 2023

Gluten-free pumpkin pie

Gluten-Free Pumpkin Pie Recipe

Ingredients for the crust:

  • 18-20 pitted dates. You may need more or less dates depending on the sizes of the dates.

  • 3 cups organic raw pecans or walnuts (soaked and dehydrated)

  • 1 tsp vanilla extract

Ingredients for the Filling:

  • 2 large eggs

  • 1/4 cup full-fat organic coconut milk or coconut cream

  • 1 can (2 cups) organic pureed pumpkin 🎃

  • ½ cup maple syrup or 3 tbsps of honey

  • 1 tsp vanilla extract

  • 2 tsp cinnamon

  • 1/8 tsp ground ginger

  • 1/8 tsp cardamom

  • 1/8 tsp allspice

  • 1/8 nutmeg

  • 1/8 clove

Ingredients for whipped cream:

  • 1 carton of organic heavy cream

  • 1 tbsp of coconut sugar or 1/4 tsp pure monk fruit

  • ¼ teaspoon vanilla extract


Instructions for making the pie:

  • Preheat oven to 350ºF.

  • Add the ingredients for the crust into a food processor, pulsing until it turns into crumbs. It should be a bit sticky and not too crumbly. Add more dates to the mixture until it’s crust-like.

  • Transfer the crust to a 9-inch round baking pan or pie dish, pressing the crust into the bottom of the pan evenly with your hand.

  • Add the ingredients for the filling into the blender. Blend until smooth.

  • Pour the filling over the crust, then bake for 45-50 minutes until browned around the edges.

  • Remove the pie from the oven, cool for 30 minutes at room temperature before eating.

  • Serve with homemade coconut whipped cream (see instructions below).

Instructions for making whipped cream:

Beat all the ingredients in a bowl by using a hand mixer until it reaches the ideal texture. Add more sweetener to your taste.

Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA

Functional Nutritionist in Eugene, Oregon

Board-Certified Nutrition Specialist

Board-Certified Nutritional Genomics Specialist

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Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care

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