Grain-free and Dairy-free Pumpkin Pie (SCD)

I can eat eggs again! Just in time too, as I couldn’t come up with a pumpkin pie I liked without the use of eggs.

The crust on this pie is really simple to make and just presses in to the pie plate instead of having to roll anything out. You can use canned pumpkin or fresh pumpkin for the filling. It tastes amazing with coconut whipped cream.

This pie can be Paleo and SCD friendly if you use honey instead of maple syrup, but I prefer the taste of maple and pumpkin together.

Ingredients (serves 6)

For the crust

1-3/4 cup almond flour
1/3 cup coconut oil, melted
2 tablespoons honey
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

For the filling

1 15 ounce can pumpkin puree (or about 2 cups fresh)
1/2 cup almond milk
3 eggs
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground cardamom
1/2 teaspoon lemon zest
1/2 cup maple syrup (honey for SCD)


Mix all of the pie ingredients in a bowl until just combined.

Press the dough into a pie plate (or springform pan for easy release), spreading it up the sides and covering the bottom.

Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool completely.

Whisk all of the ingredients together in a bowl. Pour the filling into a pre-baked pie crust. If you’re using a small pie plate, you may end up with a little extra filling. I pour it into 2 ramekins greased with coconut oil and bake them along side the pie.

Bake at 350 degrees for 30-40 minutes, or until the center has set and is slightly jiggly. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking.

Refigerate until chilled, then serve with coconut whipped cream on top.

8 Responses to “Grain-free and Dairy-free Pumpkin Pie (SCD)”
  1. Nicole says:

    Just had this pie… Unbelievable! Thank you SO much for an amazing recipe. I just ate it again for breakfast and can’t wait for lunch to eat more of your lasagna!

  2. Wendy V. says:

    I loved this pumpkin pie. The pie crust was so tasty!

  3. Sheridan says:

    I found your recipe whilst Googling for grain-free pumpkin pie recipes and it looks delicious! I am planning to make it this weekend to take to my father-in-laws birthday lunch (it’s winter here in Australia!).

    Just one quick question, though: what size pie plate did you use? I’m hoping I can use a large one as the family has expanded substantially over the years! 🙂

  4. Melissa says:

    my crust burned! i’ll have to try it again and cover the edges this time….

  5. Malori says:

    I am gluten-free and am SO making this today for Thanksgiving! 🙂

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