Gluten free sweet pumpkin pie

Gluten free sweet pumpkin pie – clean, gluten free, grain free, dairy free, refined sugar free and paleo friendly.

I’ve been working on this recipe since the end of Summer and had every intention on releasing it during Autumn considering pumpkin is an Autumn vegetable.
However, other sweet recipe ideas kept popping into my head and I felt compelled to test them out – and I’m not even a sweet tooth! Before I knew it, Winter was just a hop, skip and a jump away so I’ve gotten my ass into gear.

This is not a  sickly sweet pie so if you’re after more of a sweet hit, simply drizzle some sweetener over the pie when serving. I would say it’s more of a tart than a pie but then the word pie sounds much more comforting and warm. So call it what you will – tart or pie. I don’t mind either way. I’ve used a 9 inch (23 cm) tart pan for this recipe and the dough is just enough for this size.

Just a note on baking with almond flour – it can burn easily so make sure you have some foil on hand to cover any exposed sides of the tart/pie shell as it will be in the oven for some time.

By the way I’m on instagram now so you can follow me here or just look for The Pantry Of Eden. You get to see some of my recipe testing pics and farmer’s market finds.

That’s all for now. Happy baking 🙂

Love, Tash x



 How I made my mashed pumpkin 

Slice half a butternut pumpkin and leaving the skin on, bake with flesh facing down on a baking paper lined tray @ 180 degrees until cooked through. Scoop out flesh and mash.
Slice half a butternut pumpkin and leaving the skin on, bake with flesh facing down on a baking paper lined tray @ 180 degrees until soft. Scoop out flesh and mash.



Why this is so good for you

Pumpkin promotes good vision, lowers blood pressure, improves mood, reduces the risk of heart disease, helps protect against asthma, helps delay aging, reduces the risk of prostate cancer, helps promote fertility and strengthens the immune system.
Free range eggs are high in protein which helps keep you full and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer, promote the growth of healthy hair and nails, and aid in the brain development of a growing foetus.
Coconut sugar aids in digestive health and is low GI so it won’t spike your blood sugar levels and make you feel lethargic later on.
Coconut/oil speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-vira, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.
Almonds fight inflammation, nourish the nervous system, provide good brain function, build strong teeth and bones, provide healthy fats which aid in weight loss, reduce the risk of heart disease and help protect against diabetes.


Gluten free sweet pumpkin pie


    For the crust
  • 1 1/2 cups blanched almond meal or flour
  • 1/2 cup shredded coconut
  • 2 tablespoons coconut sugar
  • 2 tablespoons coconut oil
  • 1 free range egg
  • For the filling
  • 1 cup mashed cooked pumpkin (I used butternut pumpkin as I prefer the taste}
  • 2 tablespoons coconut milk
  • 1/4 cup coconut sugar
  • 2 free range eggs
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • A shake of allspice (softer version of clove)
  • A shake of ground ginger
  • 1/2 teaspoon vanilla extract
  • Pinch of freshly ground sea salt
  • Optional (for garnish)
  • Coconut sugar
  • Chopped roasted hazelnuts
  • Honey or alternate sweetener


    For the crust
  1. Preheat oven to 160 degrees C and grease a 9 inch (23 cm) tart pan with removable bottom.
  2. Place all ingredients in a food processor and blitz until mixture clumps together.
  3. Roll into a ball and place in middle of tart pan. With you fingers, flatten and spread out the dough until tart pan is evenly filled up to the sides.
  4. Cover the sides with aluminium foil and place tart shell into oven. Bake for about 10 - 15 minutes or until bottom is lightly browned.
  5. For the filling
  6. Place all ingredients in a blender or food processor and blend until smooth
  7. Pour filling into pie tart shell and bake for 45 minutes - 1 hour or until centre is firm.
  8. Remove pie from tart pan and cool completely on wire rack.
  9. Garnish with a sprinkle of coconut sugar over the top, some chopped roasted hazelnuts and a drizzle of rice malt syrup, honey or sweetener of choice.
  10. Slice and serve with coconut cream or dairy free ice cream.


* For the pumpkin puree I bought half a butternut pumpkin and sliced it. I roasted it in a 180 degree C oven with the skin on and flesh side down until it was cooked. I then scooped away the flesh and mashed it. I then stored the leftover pumpkin in the fridge.

* Almond flour burns easily so make sure the sides are not cooked in the initial tart shell stages. You will also need to keep any exposed sides covered during pie cooking stage until the last 5 - 10 minutes, depending on if it's needed or not.

* Make sure pie is completely cool before cutting into it.

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  1. […] you made last week’s recipe – Gluten free sweet pumpkin pie you may have found yourself with some leftover pumpkin and weren’t sure what to do with it, […]

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