Gluten-Free, Refined Sugar-Free Pumpkin Pie

Hi friends! Thanks for sticking with me while I focused on my family. Sometimes you have to (temporarily) give up things you love to make your life work. Ha! I’m writing on a blog post all about it. 

So, let’s deal with those feelings by eating! I had to share this amazing pumpkin pie that is gluten, dairy and refined sugar free. Yet still delicious- I promise! The Finn and my kiddos gobbled it up. For reals, I didn’t bribe them.

It’s a modified version of a recipe from Lexi’s Clean Kitchen. (Follow her immediately if you don’t already.) She has a wonderful variety of gluten and dairy-free recipes on her website. Her recipe called for only maple syrup as a sweetener. 

Since I was converting hard-core “traditional” pumpkin pie eaters, I felt maple syrup alone wasn’t going to cut it. I halved the maple syrup and added coconut sugar. The coconut sugar adds a sweet kick without triggering the inner sugar monster. I enjoy pumpkin pie spice, so I switched up the spices that were in the original recipe. This pie has such great flavor. 

Make this pie in a store-bought gluten free pie crust or regular pie crust if you’re not gluten free. I saved myself $8 and made a simple crumble topping to put over the top. Call me cheap, but I’d rather save that money for a bottle of wine. 

Gluten Free Pumpkin Pie


  • 3 whole eggs
  • 15 ounce can pumpkin puree
  • 1 cup full fat coconut milk 
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 350 degrees
  2. Pre-cook pie crust for 4-6 minutes.
  3. Add all ingredients into mixing bowl and whisk to combine.
  4. Dump into pie crust and bake for 50 minutes or until pie is slightly jiggly in the middle, but set around the edges. (kinda like me…haha!)
  5. If crust is browning too quickly, cover with foil or pie crust covers.
  6. Let cool completely before serving. Seriously, let it chill for 2-3 hours or it won’t set up nicely.