Monday, November 24, 2014

My Favorite Pumpkin Pie Recipe (grain-free, gluten-free, dairy-free, paleo)

Since it is the season for all things pumpkin, I decided to share with you my favorite pumpkin pie recipe. After all, Thanksgiving would not be complete without having a fabulous pumpkin pie! The paleo pumpkin pie filling and flakey grain-free pie crust both come from my Nourishing Meals cookbook.

Use any variety of baked winter squash in this recipe, such as sugar pie pumpkins, butternut squash, sweet meat squash, hubbard, or kabocha. Use this recipe for making Homemade Pumpkin Puree if you have a lot of squash that you would like to cook and freeze. Otherwise, just cut the squash in half, scoop out the seeds, and place the halves flesh-side down in a large glass baking dish with a little water in the bottom of the pan. Bake at 375 degrees for 45 to 60 minutes, or until squash is very tender. Since you are going to blend the pie filling you can just measure out the cooked squash without first making a puree. So easy!

Holiday Pumpkin Pie

For the non-dairy milk I like to use a thick and creamy homemade raw cashew milk (1/2 cup raw cashews blended with 1 cup of water). I've also used a rich homemade almond milk (1/2 cup almond flour blended with 1 1/2 cups water). Some people like to use canned coconut milk but I don't really like the strong coconut flavor in pumpkin pie (it does work well though) If you tolerate dairy products then try using raw cream. Use the full 4 tablespoons of arrowroot powder if the cooked squash is holding a lot of water, if it is dry then use less.

1 single flakey grain-free pie crust

1 3/4 cups cooked sugar pie pumpkin (or 1 can)
1/2 cup pure maple syrup
1/2 cup thick non-dairy milk*
2 large organic pastured eggs
2 to 4 tablespoons arrowroot powder
2 to 3 teaspoons pumpkin pie spice

Preheat oven to 350 degrees F.

Make the pie crust and place into a 9-inch deep dish pie plate. Pre-bake for 10 to 12 minutes.

To make the filling, place all of the ingredients for the filling into a blender and puree until smooth. Pour filling into crust. Bake for 50 to 60 minutes. Chill at room temperature for about an hour. Then place pie into the refrigerator and chill until set, about 3 hours. Source:

More Pumpkin Recipes:
Black Quinoa and Roasted Pumpkin Salad
Pumpkin Quinoa Cornbread
Pumpkin Cupcakes (grain-free)

*Search through all of my nourishing gluten-free Thanksgiving Recipes here!*

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About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!


  1. This looks delicious! Do you have any suggestions on what to sub for folks who can't tolerate eggs? I have tried making pumpkin pie using extra pumpkin and some arrowroot powder to thicken, but the texture was completely wrong...

    1. Ground flax seed works best. Three tablespoons flax and one tablespoon water equals one egg. You McCain it in a small bowl, let sit for another ten or fifteen minutes and it becomes thick. I have used that in all my baking when I have run out of eggs. Works great!

    2. Hi Jenny~ I have a fabulous recipe for an egg-free, vegan pumpkin pie in my Whole Life Nutrition Cookbook. I've been making it for the last 12 years and everyone always loves it. It uses a little agar powder to replace eggs. Here is the link to the book in case you don't already have it.

  2. Thanks, this has a lot less ingredients than our last one - we will try it out!

  3. can the non dairy milk be coconut milk?

    1. Yes, you can certainly use coconut milk. Read my note about using it in the headnotes of the recipe above. I know many people who love using coconut milk in this pumpkin pie recipe. :)

  4. Ali, Can I sub Palm Sugar for the Maple Syrup? Thanx and Happy Thanksgiving :-)

    1. Well….you cannot really sub a dry sugar for a liquid sweetener without changing the ratios of the other ingredients. You would need to omit the arrowroot and maybe add 1/4 cup extra milk. I'm not sure though without testing it. You could also use coconut nectar in place of the maple syrup.

  5. Thank you, Ali! I was so excited to eat a pumpkin pie that didn't hurt my stomach! It turned out great & I loved it. Thank you! :)

  6. Looks really good. Do you have a piecrust recipe that doesn't use, Coconut flour, Almond flour, or rice flours?

    1. I do have a recipe that I posted a while back (it does contain xanthan gum though). Here you go:


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Thanks and Happy Cooking! ~Ali :)