Ultimate Pumpkin Pie (Grain-Free, Non-Dairy)

We know pumpkin pie is a classic fall staple – often a cherished family recipe that you might not be ready to give up. And you don’t have to! In our quest for the best healthy ingredient combinations, we found a few simple tweaks that elevate this pumpkin pie to perfection. This Healthy Gluten-Free Pumpkin Pie is dairy-free, naturally sweetened, and paleo-friendly, making it the ultimate healthy twist on the traditional fall pie. Enjoy all the cozy flavours you love while nourishing yourself from the inside out. Perfect for those seeking a whole-food, clean-eating dessert, this pumpkin pie is packed with flavour and wholesome ingredients.

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I think you’ll agree – it’s hard to find a more classic fall dessert than pumpkin pie. While the recipe itself is pretty straightforward, there’s always room for a little extra perfection. We’ve created this gluten-free, dairy-free, and paleo-friendly pumpkin pie recipe, experimenting with nut flour ratios and adjusting the filling’s texture and sweetness using naturally sweet ingredients. While keeping the focus on the pumpkin, we’ve also added baked sweet potato, which brings out a delicious caramel aroma when roasted in halves.

Why You’ll Love This Ultimate Pumpkin Pie:

• Sweet Potato: Adds natural caramel sweetness and a creamy texture that perfectly complements the pumpkin.
• Tapioca Flour: Creates a smooth, pudding-like filling without overpowering the flavours, making the pie light and satisfying.
• Naturally Sweet: Sweetened with maple syrup and sweet potato, so there’s no refined sugar—just wholesome, natural sweetness.
• Gluten-Free & Dairy-Free: Perfect for those with dietary restrictions or anyone seeking a healthier dessert.
• Paleo-Friendly: Made with whole-food ingredients like almond and walnut flour, this pie fits perfectly into a paleo diet.

If you’re a fan of pumpkin pie’s cozy aroma like we are, be sure to check out our Pumpkin Pie Smoothie Recipe that we recently shared!

Pumpkin Pie Filling Ingredients

• Pumpkin: We prefer using butternut squash for this pumpkin pie recipe, but canned pumpkin puree works just as well. It’s a convenient option that saves time since you don’t have to bake the whole pumpkin. Just make sure to choose organic and check that the can lining is BPA-free (this should be noted on the label).
• Sweet Potato: While not the main ingredient, sweet potato adds a wonderful depth of flavour and a caramel-like sweetness. Simply cut one medium-sized sweet potato in half and bake it cut-side down until soft (about 30 minutes). No need to peel it beforehand. Once baked, let it cool to medium warmth, then scrape out the flesh – it should come off easily. The aroma of the sweet potato is distinctly caramelized and sweet.
• Coconut Milk: Full-fat coconut milk adds a creamy texture to the filling. Our favourite is Cha’s Coconut Milk.
• Maple Syrup: Maple syrup enhances the natural caramel flavour of the pie, giving it that cozy, earthy sweetness perfect for fall and winter.
• Tapioca Flour: This ingredient helps create a smooth, pudding-like texture when the pie is baked and chilled.
• Eggs: Opt for organic, free-range eggs for the best nutritional value.
• Pumpkin Pie Spice Mix: You can use a pre-made blend or mix your own to suit your taste. We usually combine 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp cardamom, and 1/4 tsp allspice (optional).
• Natural Vanilla Extract: A dash of natural vanilla extract enhances the pie’s caramel and sweet aromas. Be sure to check the ingredient list for no artificial flavours or colourants.

Grain-Free Pumpkin Pie Crust Ingredients

• Almonds and Walnuts: We usually blend raw nuts into a coarse flour in a Vitamix for a nicely textured, crumbly crust. Almonds serve as a light, gluten-free flour substitute, while walnuts add a rich, earthy flavour that pairs perfectly with the pumpkin pie.
• Cassava Flour: We specifically use cassava flour because it’s starchy and with it’s neutral taste pairs well with protein-rich nut flours. It’s also grain-free, making the recipe paleo-friendly. If you prefer, you can substitute cassava flour with brown rice flour for a neutral taste or buckwheat flour for an earthy flavour, while still keeping the crust gluten-free.
• Pinch of Himalayan Salt: A touch of salt in the crust balances the sweetness of the creamy, caramel pumpkin filling.
• Coconut Oil: One of our go-to choices for dairy-free pastry, coconut oil is easy to work with. If the coconut aroma is too strong for you, feel free to substitute it with cocoa butter or another plant-based butter, just be sure to choose one with a clean, simple ingredient list.

Healthy Pumpkin Pie Step-by-Step Recipe

Pumpkin Pie Filling Preparation

1. Cut the sweet potato and pumpkin in half (if using a whole pumpkin and not a canned puree). Place them cut-side down on a baking sheet and bake at 200°C (400°F) for about 30 minutes, or until soft.
2. Let the baked sweet potato and pumpkin cool to room temperature.
3. Add all the filling ingredients to a high-speed blender and process until smooth and creamy.
   
   

Grain-Free Pie Crust Preparation

1. Combine the nut flours, cassava flour, and salt. Add the softened coconut oil and mix with a spatula, then use your hands to bring the mixture together into a dough that forms a crumbly ball.

2. Press the crust mixture into a 25 cm (10-inch) round baking dish, ensuring it’s evenly spread across the bottom and sides. Bake for 10-15 minutes at 180°C (355°F) until lightly golden.

3. Pour the filling into the slightly pre-baked crust and bake for an additional 30 minutes at 180°C (355°F). In the last 10 minutes, top with raw pecan halves.

4. Once baked, allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving for the best texture and flavour.

Tips to Take Your Ultimate Pumpkin Pie to the Next Level:

• Use a high-speed blender to blend the filling until it’s nice and smooth, creating a creamy, velvety texture that’ll make each bite irresistible.
• Before pouring in the filling, bake the crust for about 10 minutes. This helps it set and prevents it from becoming soggy once the filling is added.
• After baking, give the pie some time to rest—letting it cool helps the flavors develop. For the best results, refrigerate the pie overnight; it not only enhances the aroma but also gives the filling a chance to firm up for that perfect slice.
• Pecans are a natural complement to pumpkin pie. You can swap them for walnuts in the crust or sprinkle them on top of the filling for a deliciously crunchy, flavourful finish.

If you’re a big fan of pumpkin desserts like we are, or want to explore other fall recipe ideas featuring pumpkin, be sure to check out our baked Healthy Pumpkin Donuts (with Cashew Icing).

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