Gluten Free Pumpkin Pie

reader reviews

"All I can say is WOW! This was my first time making a gluten free pie and it came out so well. Everyone loved it, and it was the first one to go, even over the "regular" pies on the table. Thank you so much for this recipe, I'll be making it every year from now on!" - Erin

key ingredients:

basic gluten free pie pastry (recipe included) pumpkin puree eggs coconut milk maple syrup spices vanilla extract

about this recipe

gluten free dairy free grain free

Yes, you can keep the holiday traditions alive with this fabulous maple scented gluten free pumpkin pie! Completely paleo, gluten free, and dairy free, you’ll love how delicious this pie is and how it compliments your holiday table.



Make the pie dough, then chill. Once chilled, press into a pie plate and blind bake for 10 minutes.



Whisk together the pumpkin, eggs, coconut milk, maple syrup, cinnamon, ginger, nutmeg, cloves, cardamom, lemon zest, and salt. Pour the filling into the prepared pie shell.



Bake for 15 minutes, then cover the crust with foil and continue baking for 20 minutes, or until the custard has set but still jiggles slightly in the center.



Cool to room temperature on a wire rack, then place the decorative cut-outs around the perimeter of the pie and place it in the refrigerator to fully set.

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