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    Home » Recipes » Thanksgiving

    Gluten Free Pumpkin Pie Recipe

    Oct 18, 2018 · Modified: Oct 30, 2023 by Love Keil · This post may contain affiliate links · 15 Comments

    227 shares
    Jump to Recipe Print Recipe

    Looking for the best Gluten Free Pumpkin Pie with Fresh Pumpkin?  This homemade Thanksgiving dessert recipe is one of the classic Holiday treats with a twist.

    It comes with incredibly delicious and flavorful Gluten Free Pie Crust. My man said it is better than original pumpkin pie!

    A slice of pumpkin pie on a plate.

    To make Gluten Free Pumpkin Pie Crust, You will need:

    ¾ cup Coconut Flour
    2 organic eggs
    ⅓ cup extra virgin coconut oil, melted
    ⅛ teaspoon Kosher salt
    3 teaspoon organic sugar

    When YOU make this Gluten Free Pumpkin Pie with Fresh Pumpkin Recipe, PLEASE tag my name @munchkintimeblog and #munchkintimeblog on Instagram, we would LOVE to see your creation!

    Thank YOU!

    Blended ingredient to make pumpkin pie crust.

    How to make Gluten Free Pie Crust & Pumpkin Puree with Fresh Pumpkin?

    In a food processor add ¾ cup coconut flour, 2 eggs, ⅓ melted coconut oil, salt and sugar. Pulse of high until everything is combined.

    Pumpkin pie crust and a hand holding a fork.

    Grease 9in. pie pan with coconut oil. Evenly press the dough into the pan using your hands, using a fork, press on the edges to create a pretty design.

    Pumpkin pie crust covered with foil paper.

    Cover the edges of the crust with foil paper, so it doesn't burn while baking in the oven. Now lets make pumpkin puree from a fresh pumpkin.

    2 pumpkin cut in half and filled with pumpkin seeds.

    Using Instant Pot, place the rack on the bottom of the pot. Pour in ½ cup water and add sliced sugar pumpkin (I like to cook more than one pumpkin at once, so I can have fresh pumpkin puree on hand).

    Pumpkins inside the instant pot.

    Cover and cook on high heat for 15 minute. Release the pressure, scoop out the flesh with a spoon and blend or pulse in food processor until puree texture. Use in pumpkin recipes.

    Gluten Free Pumpkin Pie with Fresh Pumpkin

    How to make Pumpkin Pie with Fresh Pumpkin?

    Preheat the oven to 350F.

    Using food processor or a blender. First combine 2 ½ cups of fresh pumpkin puree, 1 egg, ⅛ of salt, ½ teaspoon ginger, 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, ⅛ teaspoon ground cloves, and 1 can of condensed milk.

    Then pulse until everything is combined.

    Gluten Free Pie Crust and pumpkin pie batter pouring into the crust.

    Pour the pumpkin filling into a prepared gluten free pumpkin crust.

    Caramel drizzle over baked gluten free pumpkin pie.

    Now, bake for 55 - 60 minutes, or until knife inserted in the center comes out clean. Let the pumpkin pie cool. Drizzle the caramel over the top and garnish with coconut flakes. Cut a slice and enjoy!

    More Thanksgiving Dessert Recipes

    • Old Fashioned Sugar Cookies
    • Easy Vanilla Cake Pops with Cake Pop Maker
    • Best Giant Chocolate Chip Cookie
    • Vanilla Custard Cake (Video)

    When YOU make this homemade Gluten Free Pumpkin Pie recipe tag us @munchkintimeblog on Instagram, we would LOVE to see your creation! 

    📖 Recipe

    This homemade Gluten Free Pumpkin Pie aka Thanksgiving dessert recipe is one of the classic Holiday treats with a twist.

    Gluten Free Pumpkin Pie with Fresh Pumpkin

    Love Keil
    This homemade Gluten Free Pumpkin Pie aka Thanksgiving dessert recipe is one of the classic Holiday treats with a yummy twist.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 1 hour hr 45 minutes mins
    Course Fall Dessert, Gluten Free, Thanksgiving Recipe
    Cuisine American
    Servings 6
    Calories 376 kcal

    Equipment

    • baking dish

    Ingredients
      

    To make Gluten Free Pie Crust Recipe, You will need:

    • ¾ cup Coconut Flour
    • 2 eggs
    • ⅓ cup extra virgin coconut oil melted
    • ⅛ teaspoon Kosher salt
    • 3 teaspoon sugar

    To Make Pumpkin Pie with Fresh Pumpkin, YOU will need:

    • 1 sugar pumpkin cut in half and seeds removed, or 2 ½ cups of pumpkin puree
    • ½ cup water
    • 1 egg
    • ⅛ teaspoon salt
    • ½ teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • ½ teaspoon nutmeg
    • ⅛ teaspoon ground cloves
    • 1 can condensed milk

    Ingredients YOU will need to Decorate Pumpkin Pie:

    • caramel
    • coconut flakes

    Instructions
     

    How to make Gluten Free Pie Crust & Pumpkin Puree:

    • In a food processor add ¾ cup coconut flour, 2 eggs, ⅓ melted coconut oil, salt and sugar. Pulse of high until everything is combined.
    • Grease 9in. pie pan with coconut oil. Evenly press the dough into the pan using your hands, using a fork, press on the edges to create a pretty design. Cover the edges of the crust with foil paper, so it doesn't burn while baking in the oven.
    • Using Instant Pot, place the rack on the bottom of the pot. Pour in ½ cup water and add 1 sliced and seeds removed sugar pumpkin. Cover and cook on high heat for 15 minute. Release the pressure, scoop out the flesh with a spoon and blend or pulse in food processor until puree texture. Use in pumpkin recipes.

    How to make Pumpkin Pie:

    • Preheat the oven to 350F.
    • Using food processor or a blender. Combine 2 ½ cups of fresh pumpkin puree, 1 egg, ⅛ of salt, ½ teaspoon ginger, 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, ⅛ teaspoon ground cloves, and 1 can of condensed milk. Pulse until everything is combined, then pour the pumpkin filling into a prepared gluten free pumpkin crust.
    • Bake for 55 - 60 minutes, or until knife inserted in the center comes out clean. Let the pumpkin pie cool. Drizzle the caramel over the top and garnish with coconut flakes. Cut a slice and enjoy!

    Notes

    Hi! All content & images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

    Nutrition

    Calories: 376kcalCarbohydrates: 62gProtein: 12gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 104mgSodium: 247mgPotassium: 1051mgFiber: 7gSugar: 45gVitamin A: 19592IUVitamin C: 22mgCalcium: 252mgIron: 3mg
    Tried this recipe?Let us know how it was!

     Q. Do YOU like this Gluten Free Pumpkin Pie Recipe?

    Let me know in the comments below, I would love to hear from you!

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    A slice of a pumpkin pie on a black plate.

    Thank YOU for YOUR Comment, Share & Recipe Review!

    A picture with a quote "What ever you decide to do, make sure it makes you happy."

    HAVE A BLESSING DAY!

    More Thanksgiving

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      Mediterranean Oven Roasted Vegetables
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      Affogato Coffee with Caramel
    • a close up shot of Easy 1 Hour Cinnamon Rolls
      Recipe for 1 Hour Cinnamon Rolls
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      Quick and Easy Chocolate Dirt Pudding Recipe

    Reader Interactions

    Comments

      5 from 1 vote

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      Recipe Rating




    1. Joan

      November 10, 2023 at 10:10 am

      5 stars
      Hello. No thickening agent in the filling? My pie is not setting up, have baked for 60 min now ... please help. Thanks !! Joan

      Reply
      • Munchkin Time

        November 10, 2023 at 10:59 am

        Hi Joan! I am sorry it's not setting, you can bake it longer than 60 minutes, I would cover the top with foil paper or parchment paper so it doesnt burn the top. Hope this helps!

        Reply
    2. Melissa

      October 14, 2019 at 7:01 am

      Condensed milk being the sweetened version or not?

      Reply
      • Munchkin Time

        October 14, 2019 at 8:13 am

        Hi Melissa, yes the sweetened one, thank you for asking I will update the recipe.

        Reply
    « Older Comments

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    Love Keil from munchkintime.com

    Love Keil is a food photographer, blogger and a recipe developer. She is passionate about creating delicious homemade meals for her family.

    More about me →

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