Grain & Dairy Free Pumpkin Pie

Happy Thanksgiving to all my Canadian friends!

Over the Holidays, I’ve become the designated pie maker. Partly because I love to bake, but mainly because of my dietary restrictions.

When you’re gluten-free, grain free, dairy free, and refined-sugar free, picking up a pre-made pie from the grocery store suddenly isn’t an option.

Luckily for me (and you!), this simple-to-make pumpkin pie is the perfect allergen-friendly dessert for the holiday season.

Whether you struggle with food allergies or sensitivities, prefer to eliminate certain food groups from you diet, or simply want a healthier dessert of your thanksgiving dinner- this recipe is for you.

This Grain and Dairy Free Pumpkin Pie was adapted from Sibo with Hope’s Paleo Pie Crust and The Healthy Gut’s Coconut Milk Pie Filling.

Made from almond flour and pecans, organic pumpkin puree, and creamy full fat coconut milk, this delicious pumpkin pie is completely free from any grains, dairy, gluten, or refined sugar.



For the crust

  • 1 cup almond flour
  • 1 cup nuts (Pecans, Walnuts, cashews, etc)
  • 1 tbsp honey
  • 2 tbsp coconut oil
  • 1 tbsp cinnamon
  • 1/2 tsp vanilla extract


For the filling

  • 2 cups canned pumpkin
  • 1 cup full fat coconut milk
  • 3 eggs
  • 3 tbsp honey
  •  2 tbsp cinnamon
  • 1 tbsp pumpkin pie spice
  • Or
    • 1 tsp ginger
    • 1 tsp nutmeg
    • 1/4 tsp cloves
  • 1/8 tsp salt
  • 1/8 tsp pepper



Preheat oven to 350 degrees. Grease pie dish with 1 tsp coconut oil.

Process nuts of choice in food processor or high speed blender until finely chopped. Combine nut mixture with almond flour and cinnamon in a large bowl.

Melt coconut oil and honey in microwave for 15-20 seconds, or until liquid. Add to dry ingredients and mix until thoroughly combined.
Using your fingers, firmly press crust mixture into greased pie dish until the shell is formed. Bake at 350 degrees for 10 minutes, or until golden brown.

While the crust is baking, add all filling ingredients to a blender or food processor and blend on medium speed until smooth. Pour filling into pie shell, and bake at 350 degrees for another 45 minutes, or until the middle is set.

Let the pie cool, then refrigerate until the centre is firm. Serve with coconut whipped cream and enjoy!

13 Comments Add yours

  1. This looks amazing! I bet it tastes delicious too 🙂

    Liked by 1 person

    1. Thank you so much! ☺️ The recipe is absolutely delicious – please let me know if you try it!

      Liked by 1 person

  2. Paleomomnoms says:

    I love!!! that this is so simple, no magic wand needed, just wholesome ingredients!!

    Liked by 1 person

    1. I agree, so simple, healthy and delicious! Enjoy. ☺️


    1. Thank you so much! 🤗🍁


  3. I keep thinking about this post, so I probably need to just make it already!!

    Liked by 1 person

    1. You won’t regret it! I finished the pie within 2 days 🙄


  4. Going to try this! Love the clean ingredients

    Liked by 1 person

    1. It’s absolutely delicious. Enjoy!


  5. Melissa says:

    Hey! Do you make your own coconut milk or do you buy it? If it’s the latter , do you know of any brand that doesn’t contain fillers/thickeners or gums? I know MALK makes a pure almond milk, not sure if I could substitute it for that or will it affect it??

    Liked by 1 person

    1. Hi Melissa! I always use thickener-free coconut milk. My favourite brand is ‘Aroy-D’, because their coconut milk is thick, creamy and sweat without any guar gum or fillers! I know Native Nutrition, Trader Joes, and Thai Kitchen’s Light coconut milk are also guar gum free. 🙂 I’m going to experiment with making my own very soon, so stay tuned for the recipe!


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