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This scratch made, whole food, gluten free and dairy free pumpkin pie will be the next star at your Thanksgiving table! It is made from real, roasted pumpkin puree from a sugar pie pumpkin, maple syrup, and coconut cream wrapped in a crisp almond flour crust. No enriched white flour or refined sugar here. Just simple, delicious ingredients that won't set off allergies.
You can totally substitute the pie crust in this recipe for your favorite crust (I have a sourdough one here) and swap the coconut cream out for heavy cream. If you don't have a sugar pie pumpkin, you can swap it out for a can of pumpkin puree as well. Below I will share how to prepare the pumpkin puree if you are using a sugar pie pumpkin. The spices and maple syrup you really want to keep in this recipe though because that is what gives it that caramelized fall taste.
How to Roast a Sugar Pie Pumpkin:
Before you start, preheat the oven to 400 degrees F.
First, you want to slice your pumpkin in half lengthwise. Then scoop out the seeds and stringy center of the pumpkin (set those seeds aside to make roasted pumpkin seeds).
Place the halves onto a greased baking sheet and cover the pumpkin halves in melted butter. Flip them over so the skin side is facing up.
Place the baking sheet in the oven and roast the pumpkin for 15 to 20 minutes or until a fork can easily mash the pumpkin flesh.
Scoop out the flesh into a bowl and set aside. To make pumpkin pie, you will need two cups of puree which is about a whole sugar pie pumpkin.
How to Make Gluten Free and Dairy Free Pumpkin Pie:
Gluten Free Crust (tips here)
2 cups almond flour
¼ cup coconut oil
2 cups cooked pumpkin (instructions above) or 1 can of pumpkin puree
10 oz coconut cream
½ cup maple syrup
1 tsp ground nutmeg
1 tsp ground cinnamon
½ tsp ground clove
Preheat the oven to 350°F.
In a food processor, mix together the almond flour, 2 eggs, and coconut oil.
Pour the dough into a greased 9" pie dish and press into the bottom and sides of the dish.
Bake covered for 15 minutes.
Meanwhile, using a stand mixer or hand mixer, whip together 2 eggs.
Then add in the pumpkin puree, coconut cream, and maple syrup. Mix together.
Next, add in the spices and mix again.
Remove the pie crust from the oven, remove cover, and pour the filling into the pie crust.
Bake covered for 50 minutes or until a toothpick comes out clean in the center.
Remove the pie from the oven and allow to cool (this will take at least 2-3 hours). This helps to set the pie filling.
Enjoy with dairy free whipped cream!
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Gluten Free and Dairy Free Pumpkin Pie (From Scratch)
- 9" pie dish
- Stand mixer or hand mixer
- Preheat the oven to 350°F.
- In a food processor, mix together the almond flour, 2 eggs, and coconut oil (see notes below).
- Pour the dough into a greased pie dish and press into the bottom and sides of the dish.
- Bake covered for 15 minutes.
- Meanwhile, with the mixer, whip together 2 eggs.
- Then add in the pumpkin puree, coconut cream, and maple syrup. Mix together.
- Next, add in the spices and mix again.
- Remove the pie crust from the oven and pour the filling into the pie crust.
- Bake covered for 50 minutes or until a toothpick comes out clean in the center.
- Remove the pie from the oven and allow to cool (this will take at least 2-3 hours). This helps to set the pie filling.
- Enjoy with dairy free whipped cream!