Gluten Free Crustless Pumpkin Coconut Pie

Gluten Free Crustless Pumpkin Coconut Pie
Gluten Free Crustless Pumpkin Coconut Pie
photo by recipe author


Servings: 8
Preparation Time: 10 minutes active + baking time

Preheat oven to 350° F and prepare pie pan with coconut oil.

Beat eggs and stir in all ingredients except shredded coconut until well combined.

Sprinkle with toasted coconut. Bake until set, approximately 1 hour.

Homemade Fresh Coconut Milk

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Pumpkin Muffins

Gluten Free Coconut Flour Pumpkin Muffins recipe photo

Gluten Free Coconut Flour Pumpkin Muffins Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy


Servings: 12 muffins
Preparation time: 10 minutes

Preheat oven to 400F. Grease a muffin pan or line with paper liners.

Sift together coconut flour and spices together.

Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed.

With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain.

Divide batter between 12 muffin cups. Sprinkle with walnuts.

Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Frost with icing once cool (optional).

Cream Cheese Icing

Combine all ingredients together into a small bowl. Beat with an electric mixer until well mixed and light and fluffy.

Recipe submitted by Shirley, Germantown, MD

Submit your recipe here!

Coconut Pumpkin Custard

Coconut Pumpkin Custard recipe photo
Coconut Pumpkin Custard
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 5
Preparation Time: 8 minutes

Preheat oven to 350 degrees F. Lightly grease 5 8 oz custard cups/ramekins with coconut oil.

Whip the eggs with a whisk or a blender until smooth. Add remaining ingredients and whisk/blend until smooth and well mixed.

Divide batter between the 5 prepared ramekins. Set the cups into a large baking pan. Fill with 1/2 inch of water.

Bake for 40 minutes (or until knife inserted in middle comes out clean).

Cover each with foil and refrigerate until completely cooled. Top with whipped cream and toasted coconut to serve.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Carole, Lakewood, CO

Submit your recipe here!

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
stock photo

Yield: 3 dozen

Preheat oven to 350 degrees.

In a mixing bowl, cream coconut oil, butter and sugar. Beat in egg and vanilla. Combine flours, oats, baking soda, cinnamon, ginger, and pecans. Stir into creamed mixture alternately with pumpkin and water mixture. Fold in chocolate chips.

Drop by tablespoonfuls onto greased baking sheet. Bake in preheated oven for 8-10 minutes or until lightly browned on bottom of cookie.

Recipe submitted by Martha, Battle Creek, MI

Submit your recipe here!

Pumpkin-Coconut Squares

example photo shown

Pumpkin-Coconut Squares


Pre-heat oven at 350 degree F.

Mix the coconut flour with baking powder. Set  aside. Blend
all the rest of the ingredients and then mix with the
coconut flour and baking powder mixture. Mix well. Grease an
8 x12 rectangular pan with coconut oil. Pour the mixture on
the pan.
Bake at 350 degree F for 45 minutes.
Test to see if it is already done by inserting a clean
toothpick in the middle. When the toothpick comes out clean
or with no residue, the mixture is done.

Cool down. Cut into squares.

Submit your
own recipe here.