Gluten Free No Regrets Pumpkin Pie

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Crust:

3/4 cup pecans or pumpkin seeds (grind ’em up real good in the food processor)
1/4 cup ground flax seeds
1/2 cup coconut flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup organic sugar
1/2 cup coconut oil

Filling:

1 1/2 cups pumpkin puree
3 eggs
1/2 – 3/4 cup maple syrup (depending on taste)
1/2 teaspoon salt
1/4 teaspoon allspice
pinch of cayenne
pinch of ground cloves
1 1/2 cups coconut milk*

Crust:

In a food processor, process dry ingredients for crust and add the coconut oil and process until it comes together.

Press into a pie plate or tart pan. Freeze for 15-20 minutes, then bake for 20 minutes at 350 until lightly browned.

Filling:

Mix everything together. Pour into partially baked pie crust. Tap to release bubbles. Bake 45-55 minutes at 325.

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

Recipe submitted by Louise, Portland, OR

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Published on November 18, 2011

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7 Comments

Wendy October 11, 2014 at 4:38 pm - Reply

If you bake the crust for 20 minutes it is going to be overdone by the time the filling is set.  1 1/2 cups coconut milk was way too much.  I used only 1 cup when I saw how runny the filling was getting and that was too much.  And 1 1/2 hours in the oven was still not long enough for the filling to set.  I lowered the temperature after the first hour so that my crust wouldn’t burn, but it still ended up over done by the time the filling was cooked.  I have never had trouble with traditional pumpkin pie filling recipes, but I need to be dairy free now and was hoping this would be a good alternative.  If I try it again I may add some arrowroot starch or something else to help it set up and I won’t bake the crust for more than 10 minutes, maybe only 5.

Lenka February 2, 2013 at 7:11 am - Reply

Thank you for the recipe!  I just made this, and found the crust to be too salty. I found needed to add extra pumpkin pie spice to compensate for the maple flavor from the syrup. I will avoid maple syrup as a sweetener next time, and will use a larger rectangular pan to make “bars” instead, since it there is plenty crust and filling to work with.

liz December 24, 2011 at 4:05 pm - Reply

I made the filling only and it was really delicious. I used condensed milk since I didn’t have coconut milk, but tonight I plan to use almond milk. The maple syrup isn’t overwhelming either. I also added cinnamon.

demi December 6, 2011 at 7:55 am - Reply

couldi use this pie crust for other ones??like i dont know blueberry pie or banana??or chicken pie?

Linda November 21, 2011 at 2:33 pm - Reply

I am reluctant to bake with temps as high as 350 for flax seed…any comments, please?

Betty November 19, 2011 at 5:35 pm - Reply

I know this might sound odd, but I don’t have a food processor….how can I achieve the results without one?  I do have a blender…would that work…and what would the settings be?  thanks

Angie November 18, 2011 at 3:13 pm - Reply

Could I substitute honey or sugar for the maple syrup? The recipe looks fabulous!

Gluten Free No Regrets Pumpkin Pie