Gluten-Free Amazing Pumpkin Pie

If you are trying to live gluten-free but still want to follow the traditional holiday meals – this Pumpkin Pie is your best choice for a Thanksgiving dessert. The tastiest, healthiest pumpkin pie ever – made from scratch. So satisfying.
If you are a vegan – you may want to find a substitute for the eggs and the butter. Consider chia seeds and coconut oil. But needs some experience with vegan cooking.


For the crust:
1 C Almond Flour
½ C Almonds, crushed
¼ C Coconut Palm Sugar
¼ tsp Baking Soda
¼ tsp Cinnamon
4 Tbsp Melted Butter butter
Pie pan

For the filling:
1 Butternut Squash
½ C butter, softened
2 Tbsp Raw Honey
3 Eggs
⅓ C Coconut Milk
2 tsp Vanilla Extract
1 tsp nutmeg
1 tsp ginger powder
¼ teaspoon salt



  1. Preheat oven to 350 degrees F
  2. Cut the butternut squash in half, scoop the seeds away, place the two halves open face down in a baking pan, add 1/3 cup water and roast until tender.
  3. Preparing the crust:
    Mix almond flour, crushed almonds, 1/4 cup coconut sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl Stir in butter until almond mixture is even. Pour almond mixture into a round pie pan and press firmly into the bottom. Bake until crust is set – no more than 10 minutes. Take it out and let it cool
  4. Preparation of the filling:
    Peel the roasted butternut squash and place in a food processor to turn it into paste. You may need to do it in two portions if the squash is large. Scoop 2 cups of the squash meat into a separate bowl. Save the rest.
  5. Add the remaining ingredients and beat well until the mixture is smooth.
  6. Pour the filling onto the cooled crust. Bake until the pie is set (about 30 to 40 min)
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