Grain-Free Pumpkin Pie

Grain-Free Pumpkin PieWhen Isabel and I set out to create a grain-free pumpkin pie this Thanksgiving, we didn’t plan on it being healthy enough to eat for breakfast. We also didn’t expect other people (i.e. pie traditionalists) to love it as much as we would. We were pleasantly surprised on both accounts.


WHY IT’S HEALTHY// This grain-free pumpkin pie is also gluten free and paleo. Pecans, aside from having a delicious buttery taste and texture, are rich in oleic acid and antioxidants such as ellagic acid and vitamin E (think good cholesterol levels, protection from free radicals and healthy skin). Pecans are also rich sources of B-complex groups of vitamins and many minerals such as manganese, potassium, calcium, iron, magnesium, zinc and selenium. Pumpkin puree is loaded with vitamin A, fiber, iron and potassium; great for digestion, eye and bone health and your immune system. Cinnamon has been shown to lower blood sugar in diabetic patients and is anti-inflammatory. Grade B maple syrup, although still almost entirely sucrose, does contain many minerals, such as potassium, calcium, zinc and manganese. It also contains natural phenols, which are antioxidant compounds. //


Grain-Free Pumpkin Pie IngredientsGrain-Free Pumpkin Pie Maple SyrupGrade B Maple SyrupGrain-Free Pumpkin Pie PecansGrain-Free Pumpkin Pie CrustGrain-Free Pumpkin Pie CrustGrain-Free Pumpkin Pie SpicesEggsGrain-Free Pumpkin Pie FillingGrain-Free Pumpkin Pie FillingGrain-Free Pumpkin Pie FillingGrain-Free Pumpkin PieSlice of Grain-Free Pumpkin Pie

Grain-Free Pumpkin Pie
Prep time
Cook time
Total time
Healthy gluten free, paleo and grain-free pumpkin pie. A toasted pecan crust is filled with a light and creamy pumpkin filling.
Serves: 8
For the crust:
  • 3 cups raw pecans
  • 6 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 4 tablespoons coconut oil (or less)
For the filling:
  • 1 15 oz can pumpkin pie puree
  • ½ cup coconut milk
  • 3 eggs
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon mix of cloves, nutmeg, cardamom (or allspice)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add pecans, maple syrup, cinnamon and salt to a food processor and process until coarsely chopped.
  3. Add coconut oil one tablespoon at a time, pulsing until the mixture is finely ground and holds together without being too oily.
  4. Press the pecan mixture into a 9 in pie tin, spreading it up the sides and covering the bottom.
  5. Bake 8-10 minutes until lightly toasted.
  6. Set aside to cool until ready to fill.
  7. In a large, bowl, whisk together all filling ingredients until well combined.
  8. Pour filling into pre-baked pie crust.
  9. Bake at 350 degrees for 40 minutes, or until the filling is lightly set in center. If the crust begins to brown too quickly, cover the edges with aluminum foil and continue baking.
  10. Let cool at least two hours before serving.

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