Search
  • Lauren Anderson

Gluten-Free Paleo Pumpkin Pie


For those of us with food allergies and intolerances (or who are just trying to make healthier food choices), the holidays can be tough.

As if the temptation of fresh baked bread or desserts weren’t enough, often family members or friends may not be as understanding of you declining to taste what they’ve made as you’d hoped they’d be. One great strategy for dealing with Thanksgiving Day is to bring a few dishes that you know are safe, so you can indulge, guilt-free, without getting sick.

This delightful gluten-free pumpkin pie is a healthy alternative to the traditional dessert. Make sure you get a piece though; it’s so delicious that your gluten-eating relatives might prefer it to theirs!

This recipe, adapted from the Thrive market blog, uses a pecan-walnut crust to replace the traditional flour crust. If you or a loved one is allergic to nuts, consider substituting crushed up allergen-free gingersnap cookies for the crust base.

This recipe also calls for several eggs, which not everyone can tolerate. The Serious Eats blog suggests a vegan pumpkin pie filling, found here, made by combining pumpkin puree, sweetener, coconut milk, and cornstarch on the stove. You can combine these recipes to accommodate your specific allergies.

Yield: One 8-inch pie Active Time: 15 minutes Total Time: 1 hour

Crust 1 cup ground raw walnuts (or other nut of your choice) 1 cup ground raw pecans (or other nut of your choice) 1/2 teaspoon salt 2 tablespoons ghee 1 large egg (or chia egg) 6 tablespoons coconut sugar 1 teaspoon cinnamon

Pumpkin Filling 1 can pumpkin puree 3 large eggs 1/2 cup coconut cream 1/2 cup maple syrup 1 teaspoon cinnamon 3/4 teaspoon cardamom 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon sea salt

Preheat oven to 350 degrees.

To make the crust: Combine all of the ingredients for the crust in a large bowl. Evenly press mixture into the bottom and sides of your pie dish. Bake for 7 minutes.

To make the filling: While crust is baking, whisk together all of the filling ingredients until light and fluffy. Pour mixture into crust and place back in oven to bake 30 to 40 additional minutes.

Serve with coconut whipped cream, and enjoy!

Check out these other delcious holiday desserts:

This chocolatey pumpkin-spice latte pudding cake from Oh She Glows!

This caramel apple upside down honey cake from Lexi's Clean Kitchen.

This spiced cranberry, ginger, and pear sauce from One Green Planet.

Bon appétit, and Happy Thanksgiving!


465 Waverley Oaks Rd, Ste 201, Waltham, MA 02452

©Copyright 2020 The Rothfeld Center for Integrative Medicine