Last Updated on October 27, 2025 by Carrie Korem, FNTP
This gluten-free pumpkin pie isn’t too sweet and has a nice custard-like filling – nothing too thick.
The grain-free crust needs to stay firm without getting soggy because of the filling. After lots of tasting, my family all agreed on two pies. One uses maple sugar and the other uses honey (for those of you on the Gaps diet).
You can use a simple almond/butter crust for this pie or try something a little more extravagant with a homemade grain-free graham cracker crust. Coconut milk or heavy cream can be used interchangeably depending on your dietary needs.
As a fun treat, we like to make hard sauce for the pumpkin pie every Thanksgiving. The ingredients aren’t very wholesome – powdered sugar, butter and Amaretto – but it’s only once a year. You have to live a little, right?
On the other hand, I found an intriguing recipe for maple cream I’m going to try this year – it’s a great alternative to hard sauce, and a splash of Amaretto might just send it over the top. I can’t wait!
PrintGluten-Free Pumpkin Pie
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
- 1/2 cup organic maple sugar
- 1 tablespoon arrowroot
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of sea salt
- 3/4 cup pureed pumpkin
- 2 large eggs
- 1 1/4 cups whole milk
- 3/4 cup canned coconut milk (not coconut milk "beverage")
- 1 cup whipped cream (or coconut cream)
Instructions
- Preheat oven to 450°F and adjust rack to middle position. Place the maple sugar, arrowroot, cinnamon, nutmeg, pumpkin, eggs and milks in a blender. Blend until smooth. Pour filling evenly into unbaked pie shells. Place pie dishes on a large baking sheet. Cover crust with a pie shield or foil to ensure the crust doesn’t burn. Bake at 450°F for 15 minutes. Turn oven down to 350°F and bake for an additional 20 minutes until edges of pie are set. Cool to room temperature before serving. Serve alone or with whipped cream.
Nutrition
- Serving Size: Makes 2 9-inch pies
Pumpkin Pie (Gaps-Approved)
Serving Size: Makes two 9-inch pies
I omitted the arrowroot and added an additional egg to make this a creamy, custardy pie. It’s important to use a pie shield or foil over the crust to ensure the crust doesn’t burn. The filling can be made two days in advance and stored in an airtight container in the refrigerator.
Ingredients
2 unbaked pie shells (click here for the pie crust recipe)
For the filling:
1/2 cup honey (I prefer a light honey such as clover)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup pureed pumpkin (if using fresh pumpkin then strain the pumpkin for about 5 minutes in a fine mesh sieve to remove excess moisture)
4 large eggs
2 cups canned coconut milk (I used Native Forest organic coconut milk)
1 cup whipped coconut cream (optional)
Instructions
Preheat oven to 450°F and adjust rack to middle position. Place honey, cinnamon, nutmeg, pumpkin, eggs and coconut milk in a blender. Blend until smooth. Pour filling evenly into unbaked pie shells. Place pie dishes on a large baking sheet. Cover crust with a pie shield or foil to ensure the crust doesn’t burn. Bake at 450°F for 15 minutes. Turn oven down to 350°F and bake for an additional 20 minutes until edges of pie are set. Cool to room temperature before serving. Serve alone or with whipped coconut cream.
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