Gluten-Free Pumpkin Pie

Prep Notes

Refrigerate Coconut Milk overnight for the Coconut Whip.


For Whipped Cream

  • 1 Can Native Forest Full Fat Coconut Milk
  • 1 tbsp Maple Syrup
  • 1/2 tsp Vanilla Extract

For Pumpkin Pie

  • 1 Sugar Pumpkin to make fresh pumpkin puree or 1 1/2 cup canned pumpkin puree *can be made 1-2 days in advance
  • 2 pre-made gluten free pie crust
  • 1/2 cup honey or maple syrup
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons of fresh ginger, chopped
  • 1/2 teaspoon cardamom
  • 2 large eggs
  • 2 cups canned coconut milk


For Pumpkin Puree

  1. Preheat oven to 400°F
  2. Halve pumpkin
  3. Remove the seeds
  4. Place pumpkin halves face down on a sheet pan
  5. Bake for 45 minutes
  6. Let cool and spoon pumpkin into processor
  7. Puree till smooth
  8. Here's a great instruction video for DIY fresh pumpkin puree

For Pumpkin Pie

  1. Preheat oven to 400°F and adjust rack to middle position.
  2. Place maple syrup, pumpkin pie spice, ginger, cardamom, pumpkin puree, eggs and coconut milk in a blender.
  3. Blend until smooth. Pour filling evenly into unbaked pie shells.
  4. Place pie dishes on a large baking sheet. Cover crust with a pie shield or foil to ensure the crust doesn't burn.
  5. Bake at 400°F for 15 minutes.
  6. Turn oven down to 350°F and bake for an additional 20 minutes until edges of pie are set.
  7. Cool to room temperature before serving. Top with Coconut Whip

For Coconut Whip

  1. Refrigerate Coconut Milk overnight
  2. Follow the instructions in this video


What's Thanksgiving without Pumpkin Pie? This recipe is always a sensation during the holidays and something you'll get wild applause for... and they will never know its gluten and dairy free... unless you tell them.


Jen Wittman - Thyroid Loving Care