Nothing says “Fall” like a warm slice of pumpkin pie. Unfortunately, conventional pumpkin pie is typically loaded with not-so-healthy ingredients, such as white processed sugar and bleached wheat flour. This easy gluten-free pumpkin pie recipe has come to the rescue! Not only is it made with all-natural ingredients, but it is also grain-free and dairy-free! In addition, it can be enjoyed on a keto and paleo diet! If you’re looking to enjoy a slice of healthy pumpkin pie without compromising your health, keep reading.
Healthy Pie Recipe: Grain Free and Dairy Free
The Health Benefits of Pumpkin
In addition to this Gluten-Free Pumpkin Pie recipe being tasty, it’s full of health benefits as well! I don’t know about you, but I’m all for a dessert that is actually good for me. Who knew pumpkin is so healthy and full of nutrition? Pumpkin has been shown to:
- Contain high levels of Vitamin A.
- Possess beneficial antioxidants.
- Be a rich source of vitamins and minerals.
- Aid in the reduction of inflammation.
- Boost immunity due to its high levels of vitamins and minerals.
- Provide a rich source of fiber.
Healthy Pumpkin Pie Recipe: A Grain-Free Treat
My gluten-free pumpkin pie recipe is a snap to make. The grain-free and dairy-free pie crust and filling are mixed separately in a food processor, which means fewer dirty dishes for you! I love to top this pie with a big dollop of homemade dairy-free whipped cream. I hope you enjoy digging into a big slice of this tasty grain-free and gluten-free pumpkin pie!
Gluten-Free Pumpkin Pie Recipe: Grain Free and Paleo
- For the Crust:
- ½ Cup Raw Organic Cashews
- 1½ Cups Blanched Almond Flour
- ½ Tsp Pink Salt
- 1 Tsp Cinnamon
- 2 Tbsp Coconut Oil (in solid form)
- 1 Large Egg
- For the Filling:
- 1 15 oz. Can Pumpkin Puree
- 1 Tbsp Pure Maple Syrup
- 1 Tbsp + 1½ Tsp Pumpkin Pie Spice
- 3 Large Eggs
- ½ Cup Honey
- ¼ Tsp Pink Salt
- ½ Cup Coconut or Almond Milk (I used full fat coconut milk)
- Heat oven to 350 degrees.
- In a food processor, pulse raw cashews until a fine flour forms.
- Add almond flour, salt, and cinnamon to the mixture and pulse until mixed well.
- Add coconut oil and eggs to the flour mixture and pulse until well incorporated.
- Remove the dough from the food processor and place it inside a greased 9-inch pie plate.
- Place the dough on the plate, making sure to press it up onto the sides of the dish. Set aside.
- Place pumpkin puree, pure maple, syrup, pumpkin pie spice, eggs, honey, sea salt, and coconut milk in a clean food processor and pulse until all ingredients are incorporated.
- Pour mixture into raw crust. Bake at 350 degrees for approx. 50 - 60 minutes. Be sure to check the center of the pie at the 45-minute mark to determine how long your pie needs to bake. This will vary from oven to oven. My oven required that I bake the pie for 60 minutes. Note that it is likely that the outer crust will brown quite a bit, which is normal.
- Allow cooked pie to cool and place in the refrigerator in order to aid the pie in setting up. Enjoy!
