Allergen-Free Pumpkin Pie Recipe: gluten-free, grain-free, nut-free, sugar-free, dairy-free

Pumpkin Pie with Coconut Crust

Pumpkin Pie with Coconut Crust

Pumpkin Pie is the only pie that I can say that I have always loved, especially for the holidays.  For me, I think it’s because I am just not a fan of the “flaky pie crust” that most pies are made with.  However, I am starting to love pies now that I have found some great gluten and grain free crust recipes.  I love the texture of the nut crusts much better than regular pastry dough.  So, I am beginning to love all kinds of pies – pecan and apple are my two new favorites!

I created this pie for the Thanksgiving Menu Planner for people with limited diets and I made it with a coconut crust because I wanted a nut-free as well as gluten and grain-free option for people.

When I first tried the pie before it was completely cool, I liked it but the crust seemed a bit soft.  But when I put it in the fridge overnight and tried it the next day, the crust had set up and it was great.  I really loved it and I want to make another one before Thanksgiving.

So, with Thanksgiving right around the corner and with so many people being limited in what they can eat, I wanted to post a pie recipe that almost anyone can eat.  This pumpkin pie does contain eggs, which I know is a problem for many.  However, if you’re looking for an egg free pumpkin pie, check out this one.  The trade off is that it uses almonds to keep it together in place of the eggs.  But if you can’t eat eggs and can eat almonds, this would be a great recipe for you!

It’s been a busy week so I will leave you with the recipe:

Adapted from:  Nourishing Traditions

1      coconut crust
1      15 oz can of pumpkin puree or 2 cups fresh baked pumpkin
3      eggs
1/3- ½ cup honey or other natural sweetener, to taste
1      tsp dried ginger or 1 Tbsp freshly grated ginger
1      tsp cinnamon
¼     tsp sea salt
¼     tsp powdered cloves
¼     tsp nutmeg
1      cup coconut milk (full fat)

1.  Line a 9 inch pie pan with your choice of gluten-free crust.  Crack the eggs into a large bowl and beat well.  Add the rest of the ingredients until thoroughly combined.  Pour batter into pie crust.

2.  To avoid the crust getting burned, cover edges of pie pan with strips of aluminum foil until they just over the edges of the pie crust.

3.  Bake at 325 for 45 minutes or until firm.

Per Serving (doesn’t include crust): 96 Calories; 4g Fat (37.2% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 77mg Sodium.

From:  Nourishing Traditions

1/2    cup melted butter or coconut oil
2        cups dried, unsweetened coconut meat, finely

1.  Mix the coconut with the butter or oil in a small bowl.  Transfer to a buttered or oiled 9-inch pie pan and press firmly and evenly against the bottom and sides.

2.  For pumpkin or pecan pie, add the filling and then bake according to recipe directions.  This pie crust can also be baked by itself for 30 minutes at 300 degrees and then used with filling that doesn’t need to be baked, such as a Coconut Cream Pie.

Per Serving: 138 Calories; 15g Fat (91.4% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 97mg Sodium.

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  1. That looks delicious. I love the crust recipe. It sounds great and looks very easy.

  2. this is not dairy free. it has eggs! what a disappointment. 🙁

  3. Hi Michaela,
    Actually, dairy products are products that contain milk, such as cheese, milk, yogurt, butter, ice cream and so on. Eggs come from chickens and therefore are not dairy products like some people think.

    Here is a link:

    This pie is not vegan though, because vegans don’t eat any animal products including eggs. If you can’t eat eggs, or don’t want to, you can try using a Tbsp of ground flax seeds to 2 Tbsp boiling water for each egg used. You can also try the egg-free pumpkin pie recipe that I referenced.
    Happy Thanksgiving!

  4. Hey Sarah

    Where do you buy or how do you legal make Gaps coconut milk? Thanks.

  5. Hi JJD,
    Sorry this took me a while to get back to you – I’m just getting back to work after the holidays.
    Anyway, what I do is buy a box of Let’s Do Organic creamed coconut. It is concentrated coconut that comes in a small green box that you can find in most health food stores in the baking section. It is concentrated and so you add hot water to it. Depending how thick you want it, you can use less or more water. It still has the coconut fiber in it so to get it smooth like coconut milk, I strain it through a strainer. It is definitely a lot more work than opening a can but at least it is BPA free and doesn’t’ have guar gum in it.

    You can also make it but blending shredded unsweetened coconut with hot water, and then straining. I think I used about 1 cup of coconut to 1 1/2 or 2 cups of water. It is not as creamy as using the concentrated coconut but it is a little easier.

    Good luck!

  6. This is not a nut-free pie, it calls for numerous coconut products. A coconut is in fact a nut, and people who are allergic to tree nuts are also generally allergic to coconut.

  7. My understanding and research is that a coconut is not a nut, but the fruit or seed of the coconut tree. I do know that some people who are allergic to nuts are also allergic to coconut, but my understanding is that they are not related.



  8. I just found-out my child is lactose and gluten intolerant. I have been looking for recipes and found this one. Thank you for publishing this. I am just starting my journey with him and this helps the transition for him!

  9. Can this pie be frozen? Thanks.

  10. Hi Rachel,
    I have not tried freezing it but I think it would work fine.

  11. Your welcome Daniel. Enjoy!

  12. Do you think you can make this as a tart where you remove the sides?

  13. Hi Leslie,
    I’m sorry I’m just now getting to this. I haven’t been receiving updates when I get new blog post comments so if you needed this for Thanksgiving, I’m sorry about that. Anyway, it would depend upon the crust you use but I think it would work fine. If you tried it, let me know. thanks so much!

  14. This pie is perfection. I used apprx 1 T of pumpkin pie seasoning instead of the single spices. Thank you so much for this recipe. It’s the closest to traditional pumpkin pie I’ve had since giving up dairy and sugar.

  15. If you were to freeze the pie would you freeze it before or after you baked it? Thanks!

  16. So glad you enjoyed it!

  17. Hi Stefanie,
    Sorry for the delayed response – I have not been receiving email notifications for comments. Anyway, I think you could do either. I think I have only frozen after I baked it but I don’t see why you couldn’t freeze it and then bake it. (But I would defrost it first) Have a great day,


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