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Pumpkin pie

Do you need a gluten free, grain free, dairy free Pumpkin pie? No kneading or rolling required for this crust!
Prep Time 15 minutes
Cook Time 1 hour


  • 2 cans pumpkin puree 30oz total
  • 7 eggs
  • 1/2 cup coconut oil
  • 1/2 cup maple
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 nutmeg


  • 1 cup almond flour
  • 3/4 to 1 cup coconut oil
  • 1/8 tsp salt
  • Dash of cinnamon


  • Pre heat oven to 350ºF
  • In a medium bowl mix pumpkin puree, eggs, salt, vanilla, cinnamon, and nutmeg together
  • Melt your coconut oil and then stir it in slowly
  • Set aside and grease l your baking dishes
  • In a separate bowl mix almond four salt and cinnamon
  • Slowly mix in the coconut oil You want your crust to be a little crumbly not stoked with the oil. If you add to much just add a little more almond flour.
  • Place the dough in the baking dish and press it down and out till it fills the pan and goes up the sides a little.
  • Pour the batter on top of the crust this should bake two small pies or one regular and a half
  • You can make a smaller one with any pyrex or make muffin size
  • Place in the oven and find something else to do
  • Bake at 350ºF for 60-70 minutes
  • Let cool for at lest 30 minutes