Pumpkin Pie Recipe

Pumpkin Pie is one of the requirements at our Thanksgiving table. My husband loves it so much I make it several times even before Thanksgiving arrives. Over the years of experimenting this recipe has been updated and refined so it turns out very well. This recipe is grain-free and dairy-free and if you didn’t know that before trying it you probably wouldn’t notice a difference. The crust is made with almond flour instead of a traditional white flour crust and the cow’s milk has been replaced with coconut milk. The coconut milk works very well and makes this pie very creamy.

For a pie recipe, this one is relatively quick to make. I put this one together in less then an hour including the crust.

Pumpkin Pie


  • 1 1/2 cups almond flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1/4 cup coconut oil, melted
  • 2 tablespoons maple syrup
Preheat oven to 350 degrees. Mix all ingredients together and press into a 9″ pie plate. Bake for 10 minutes or until lightly browned. Let cool before filling. While the crust is in the oven, mix together the filling.


  • 2 cups pumpkin
  • 3 eggs
  • 1 can coconut milk
  • ¾ cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • ½ tsp allspice
  • Pinch cloves
  • 1 tsp vanilla extract

Preheat oven to 425°. Mix together all ingredients with a mixer or a whisk until blended well. Pour the filling batter into the pre-baked pie crust. Bake in oven for 15 minutes at 425° then reduce temperature to 350° and bake for 40 to 50 minutes or until knife inserted near center comes out clean.

What is your favorite way to make Pumpkin Pie?

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  1. Jennifer says

    Just in the midst of making your pumpkin pie and I’m having issues with the crust. Are your measurements correct? I had to add a cup plus of almond flour to get the mixture thick enough to form into a crust. Just a note for future users.

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