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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:
Ingredients:
Gluten Free Crust (tips here)
2 cups almond flour
2 eggs
¼ cup coconut oil
Pie Filling
2 cups cooked pumpkin (instructions above) or 1 can of pumpkin puree
10 oz coconut cream
½ cup maple syrup
2 eggs
1 tsp ground nutmeg
1 tsp ground cinnamon
½ tsp ground clove
Instructions:
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!
If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!
📖 Recipe
Gluten Free and Dairy Free Pumpkin Pie (From Scratch)
Equipment
- 9" pie dish
- Stand mixer or hand mixer
Ingredients
Gluten Free Crust
- 2 cups almond flour
- 2 eggs
- ¼ cup coconut oil
Pie Filling
- 2 cups cooked pumpkin or 1 can of pumpkin puree (see instructions above)
- 10 oz coconut cream
- ½ cup maple syrup
- 2 eggs
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground clove
Instructions
- 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!
DrdP says
Thanks, Victoria, for this great recipe. I had a small sugar pie pumpkin from the garden I wanted to put into a pie. This recipe gave a great framework for a from-scratch pie. I did make a few modifications out of necessity.
My sugar pie pumpkin was small, so I also added a single-serve size butternut squash from the garden. Roasted these as described, using a small coating of Extra Virgin Olive Oil instead of butter.
Didn't have Coconut Cream and only 1 small (5.46 oz ) can of Thai Spice Coconut milk. I worried that this wouldn't be enough, or thick enough, but it worked perfectly; the consistency was PERFECT, like store-bought pie. We couldn't taste the coconut, which we prefer.
I had a frozen gluten-free crust on hand instead of the crust mix, although the almond flour would have worked great here. I put my unfilled frozen crust into the preheating oven while I was fixing the filling. I think this helped this crust have a crunchier bottom texture.
I didn't have a food processor on hand and we're redoing the kitchen and the mixer was inaccessible. So I used an immersion blender to puree the pumpkin-pulp, then whip up the egges when added to the pumpkin, then whip in the Coconut milk and maple syrup, then finally the spices.
The maple syrup is a great addition instead of cane sugar here. It gives just enough sweetness, and my husband and I remarked it didn't leave us with that too sweet aftertaste.
One change I made and will continue to adjust was the cloves. I halved the cloves to 1/2 teaspoons, but they still seemed to overpower the other spices for our taste. Next time I might try 1/4 tsp cloves.
This is our new go-to pumpkin pie recipe, and is so good we will be making it often. We have to be strictly gluten and dairy and soy free, so are always appreciate when we find such healthful recipes. Thanks again!
keepingitholistic says
Thank you for your thoughtful comment! I really appreciate the feedback, and it helps me make adjustments to recipes. I do agree that most crusts will need to be baked slightly before adding the filling. I'm glad you enjoyed it.