Dairy Free/ Gluten Free Pumpkin Pie
A scrum-shish addition to your Thanksgiving table
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Cook Time
45 min
Cook Time
45 min
  1. 1 can organic pumpkin puree or 1 ½ cups of roasted pureed fresh pumpkin
  2. 3 eggs
  3. ½ cup canned coconut milk (full fat is best)
  4. 3 tbsp orange juice
  5. ½ cup maple syrup
  6. ½ tsp nutmeg
  7. 1 tbsp cinnamon
  8. ½ tsp ground cloves
  9. 1 tsp ground ginger
  10. 1/8 tsp sea salt or Himalayan salt
  1. In a food processor or blender combine pumpkin puree and eggs
  2. Pulse in all other ingredients
  3. Pour filling into unbaked almond flour pie crust (see my recipe)
  4. Bake in the bottom of the oven (for crispier crust) at 425° for 15 minutes then reduce heat to 325° for about 30 minutes
  5. Pie will not jiggle much when ready
  6. Allow to cool then refrigerate for 2 hours to set up
  1. I double the recipe and make two pies because they go fast. You can freeze them raw and bake them straight from the freezer
  2. Be sure to use a 9 inch pie dish
  3. This is so high in protein and low in sugar that I let my kids have it for breakfast!
  4. I like to add coconut whipped cream or Coconut Bliss vanilla ice cream when serving as dessert
Michele Gelman Wellness https://www.michelegelmanwellness.com/