Looking for the best 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!

To make Gluten Free Pie Crust, You will need:

3/4 cup Coconut Flour
2 organic eggs
1/3 cup extra virgin coconut oil, melted
1/8 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, I would LOVE to see your creation!

Thank YOU!

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

In a food processor add 3/4 cup coconut flour, 2 eggs, 1/3 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. Now lets make pumpkin puree from a fresh pumpkin.

Using Instant Pot, place the rack on the bottom of the pot. Pour in 1/2 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).

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 with Fresh Pumpkin?

Preheat the oven to 350F.

Using food processor or a blender. First combine 2 1/2 cups of fresh pumpkin puree, 1 egg, 1/8 of salt, 1/2 teaspoon ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, 1/8 teaspoon ground cloves, and 1 can of condensed milk.

Then pulse until everything is combined.

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

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!

Q. Do YOU like this Pumpkin Pie Recipe?

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

Print Recipe

Gluten Free Pumpkin Pie with Fresh Pumpkin

Prep Time15 mins

Cook Time1 hr 30 mins

Total Time1 hr 45 mins

Course: Fall Dessert, Gluten Free, Thanksgiving Recipe

Cuisine: American

Servings: 4 -6

Author: Love Keil

Ingredients

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

• 3/4 cup Coconut Flour
• 2 organic eggs
• 1/3 cup extra virgin coconut oil melted
• 1/8 teaspoon Kosher salt
• 3 teaspoon organic sugar

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

• 1 sugar pumpkin cut in half and seeds removed, or 2 1/2 cups of pumpkin puree
• 1/2 cup water
• 1 egg
• 1/8 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/8 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 3/4 cup coconut flour, 2 eggs, 1/3 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 1/2 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 1/2 cups of fresh pumpkin puree, 1 egg, 1/8 of salt, 1/2 teaspoon ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, 1/8 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.

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