Gluten-Free Pumpkin Pie

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After two attempts at a gluten-free pumpkin pie I found one that I am in love with! This recipe is in response to the Thanksgiving recipe requests I took from my Instagram followers. Many of you asked for pumpkin pie and several of you asked for gluten-free recipes so I accommodated both 🙂






Let’s face it besides a turkey, which us vegans choose to skip on ;), a pumpkin pie is a Thanksgiving staple! Normally, pumpkin pie is made with eggs, milk, and a lot of cream. Not to mention all of the processed sugar!




This pie is free of all of that. I used maple syrup to sweeten my pie but you could use any liquid sweetener you prefer.

The first pie I made didn’t become thick and remained a little bit liquidy. This pie is very thick and smooth. The consistency is perfect and the almond flour crust is a great accent taste to the pumpkin flavor.





I hope you all enjoy this recipe and the Green Bean Casserole and Gluten Free stuffing are hopefully going to be posted within the week.. Stay tuned!


Pie Crust



1 1/2 cup Almond Flour

1/2 cup Coconut Flour

2 Tbsp Coconut Oil

1 tsp Maple Syrup

2 flax eggs (6 tbsp water + 2 tbsp ground flax seed mixed together)

2 tbsp water


1. Make sure the Coconut Oil is melted. This can be done in a sauce pan on the stove.

2. Place all of the ingredients together in a blender or mixing bowl.

3. Blend on high, continuously scraping down the sides to aid in the mixing

4. If mixing in a bowl, use a fork to mix the ingredients together. Make sure to mix it up well.

5. Take the dough and place it in a pie tin.

6. Mold the dough to cover the pie tin and place to the side until your pie mixture is ready!


Pumpkin Pie Filling



1 1/4 cups cashews

2 cups of water

1/4 tsp salt

1 can or 15 oz of Pumpkin Puree

1 Cup of Maple Syrup

1 Tbsp Pumpkin Pie Spice (or equal parts Cinnamon, Cloves, Ginger, and Nutmeg)


* Allow 3 hours for making this pie.

* Soak Cashews before starting this recipe.

1. Place cashews in a container and cover with the 2 cups of water.

2. Stir in the salt with the cashews and water.

3. Allow the cashews to soak for 3 hours or overnight.

4. Once the cashews are ready, drain the water from them and preheat your oven to 400 degrees.

5. Place the cashews, pumpkin, maple syrup, and spice into a blender.

6. Blend the mixture for as long as it takes to make a nice and smooth mixture.

7. Pour the mixture into your already prepared pie crust.

8. Place your pie into the oven and let it bake for 45 to 60 minutes.

9. Take the pie out of the oven when the mixture looks like it is browning on the top.

10. Let the pie cool, cover it, and place it into the fridge.

11. Allow the pie to cool for 2 hours before serving.





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  1. Sindy Wassel says:

    This design is incredible! You most certainly know how to keep a reader entertained.
    Between your wit and your videos, I was almost moved to start my
    own blog (well, almost…HaHa!) Excellent job. I really loved
    what you had to say, and more than that, how you
    presented it. Too cool!

  2. Belinda says:

    Hi Kirstie.
    Firstly, may I say how much I love your recipes. They are all so wonderful!! Thank you for sharing them with the world.
    I would love to try this Pumpkin Pie recipe, however I have never seen “Pumpkin Puree” sold here in Australia. Could I substitute it with actual pureed steamed pumpkin, or would that have too much moisture?
    Any tips would be very much appreciated.
    Thanks again, Belinda

    • kirstiep says:

      Thank you so much! You could definitely substitute it for steamed pumpkin! That is basically the same thing. Just whizz it through a blender real quick to make it a nice smooth consistency!

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