• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Traditional Cooking School by GNOWFGLINS

Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight.

Join 12,000+ families served since 2010!

  • Join Now
  • About
    • About Wardee & TCS
    • Our Team
    • FAQs & Help
    • Contact
  • Recipes
  • Blog
    • Recipes
    • Archives
  • Podcast
    • #AskWardee
    • Know Your Food with Wardee (retired)
  • Shop
    • Bible-Based Cooking Program
    • Print Textbooks
    • eBooks & eCourses
    • Recommended Tools & Supplies
    • More Books We Love
    • Complete Idiot’s Guide To Fermenting Foods
      • Errata
  • Login
You are here: Home » Celebrations » Pumpkin Pie (gluten-free, dairy-free, egg-free)

Make a healthy dinner in 30 minutes or less... while spending $0 extra! Click here to get the Eat God's Way “30-Minute Skillet Dishes” worksheet + videos FREE!

Make a healthy dinner in 30 minutes or less... while spending $0 extra! Click here for the FREE Eat God's Way “30-Minute Skillet Dishes” formula!

Pumpkin Pie (gluten-free, dairy-free, egg-free)

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Jump to Recipe Print Recipe
Print Friendly, PDF & Email

pumpkin pie sitting on white plate

We love this allergy-friendly pumpkin pie!

It’s an allergy-friendly pie, and yet nothing is lacking. The pumpkin and spice flavors come through so beautifully and it’s not overly sweet. I do recommend a mild-flavored honey — if yours is strong, use all maple syrup.

Allergy-Friendly Pumpkin Pie (Gluten-Free, Dairy-Free, Egg-Free)

Makes 1 pie.

The coconut crust in Nourishing Traditions is nice, as is this gluten-free nut crust. However, I recommend soaking and then dehydrating the nuts to neutralize enzyme inhibitors, ála Nourishing Traditions.

Rinse the almonds very well. Soak them in 3/4 cup of water overnight, or for 8 hours.

After the soaking time has elapsed, preheat oven to 350 degrees Fahrenheit. Drain off the almond soaking water, catching it to measure how much. Get out the same amount of fresh water and put it, along with the almonds and all the rest of the ingredients, in a food processor or high power blender (such as VitaMix or BlendTec). Blend until creamy and smooth. Pour into prepared pie crust.

Bake for 1 hour or more, until toothpick inserted comes out clean. Let cool to room temperature, then transfer to refrigerator. Refrigerate leftovers.

Optional: drizzle with frosting, like Vanilla Coconut Cream Frosting or Vanilla Cream Cheese Frosting.

The coconut crust in Nourishing Traditions is nice, as is this gluten-free nut crust. However, I recommend soaking and then dehydrating the nuts to neutralize enzyme inhibitors, ála Nourishing Traditions.

pumpkin pie sitting on white plate
2.5 from 4 votes
Print

Allergy-Friendly Pumpkin Pie (Gluten-Free, Dairy-Free, Egg-Free)

Allergy-friendly pie, and yet nothing is lacking. The pumpkin and spice flavors come through so beautifully and it's not overly sweet. I do recommend a mild-flavored honey -- if yours is strong, use all maple syrup. Makes 1 pie.
Course Dessert
Author Wardee Harmon

Ingredients

  • 1 cup almonds
  • 3/4 cup pure water
  • 2 cups pumpkin cooked, drained of excess water if using fresh pumpkin
  • 1/4 cups maple syrup
  • 1/4 cup raw honey preferably a mild-flavored, light-colored honey such as Spring Nectar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pie crust *

Instructions

  1. Rinse the almonds very well.
  2. Soak them in 3/4 cup of water overnight, or for 8 hours.
  3. After the soaking time has elapsed, preheat oven to 350 degrees Fahrenheit.
  4. Drain off the almond soaking water, catching it to measure how much.
  5. Get out the same amount of fresh water and put it, along with the almonds and all the rest of the ingredients, in a food processor or high power blender (such as VitaMix or BlendTec).

  6. Blend until creamy and smooth.
  7. Pour into prepared pie crust.
  8. Bake for 1 hour or more, until toothpick inserted comes out clean.
  9. Let cool to room temperature, then transfer to refrigerator.
  10. Refrigerate leftovers.

Recipe Notes

Optional: drizzle with frosting, like Vanilla Coconut Cream Frosting or Vanilla Cream Cheese Frosting.

*The coconut crust in Nourishing Traditions is nice, as is this gluten-free nut crust. However, I recommend soaking and then dehydrating the nuts to neutralize enzyme inhibitors, ála Nourishing Traditions.

pumpkin pie sitting on white plate

Have you ever made an allergy-friendly pumpkin pie? What’s your favorite pie?

This post was featured in 57 Scrumptious Egg-Free Desserts.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Celebrations Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation Recipes

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Michelle says

    November 21, 2006 at 12:01 pm

    This looks interesting. I wonder if my family would ban me from family dinners if I tried a “different” recipe. LOL I don’t have a Vita-Mix. 🙁

    Reply
  2. Wardee says

    November 21, 2006 at 12:24 pm

    Michelle,

    I think you could do it without a Vita-Mix. Do you have a food processor? That could probably handle the almonds and water. Or, you could also buy Almond Meal (almonds already ground) and proceed from there. You’d have to wing the amount a bit.

    In any case, I think your family would find the recipe a bit “different” because it doesn’t have the typical pumpkin pie flavor… something to do with having no condensed milk, I think… but we really, really like it!

    Reply
  3. Sarah says

    December 24, 2006 at 5:38 pm

    Wardee,

    I came looking for the pumpkin pie recipe, but found your whole site/blog inspiring! I’ll be back, and I’m really looking forward to trying the pumpkin pie. My son is on a very restricted diet right now, and may be for some time. I’m still working on learning to sew, and I homeschool my little ones as well. Thanks for sharing your world with us!

    Merry Christmas,
    Sarah

    Reply
  4. Sara says

    October 31, 2007 at 1:43 am

    can this be made without the almonds?

    I would say only if you can substitute another nut such as cashews or hazelnuts. They need to be ground up with the water to make a nut paste base for the pie filling. Hope this helps!

    Reply
  5. Cassie says

    November 20, 2007 at 12:07 pm

    But what do you do if you cannot eat nuts either???? This pie sounds yummy, but I cannot eat eggs, dairy or nuts. Have you seen any other options anywhere?

    I haven’t seen any other options, but I would definitely experiment. You could try coconut milk (not light) for the almonds and water and thicken it by whisking in some flax seed meal. With this pie, you want the resulting filling to be thick, but the thickness of the filling is flexible, just bake until firm.

    Another suggestion… try the traditional pumpkin pie recipe, subbing 2 T flax seed meal & 6 T water for the 2 eggs, honey for the sugar, and coconut milk for the evaporated milk. I would reduce the coconut milk by about 1/8 cup to account for the liquid sweeteners.

    I hope something here will help you. I’d love to know what you figure out!

    Reply
  6. Megan says

    November 10, 2008 at 2:02 pm

    How about substituting soy cream cheese for the nut meal? I bet that would be yummie!

    Happy eating!

    Reply
  7. gilliebean says

    November 20, 2009 at 11:04 am

    I made this yesterday and used stevia instead of the syrups and almond flour and water instead of the almonds. Sooo good!
    .-= gilliebean´s last blog post… MILK =-.

    Reply
    • Wardee says

      November 20, 2009 at 11:09 am

      gilliebean – I’m glad to hear it! Would you mind sharing how much almond flour/water you used (and did you soak it?) and how much stevia?

      Reply
  8. Amanda says

    October 15, 2010 at 3:40 pm

    I am so glad to see a recipe like this! My son has an egg/nut/fish/shellfish allergy so I’m going to try substituting the almonds with pumpkin seeds.

    Congratulations on your child no longer having allergies. I’m dreaming of that day 🙂

    Reply
  9. Mell says

    December 14, 2010 at 6:12 pm

    I tried this pumpkin pie recipe with a rice flour & lard crust & is was quite tasty but as stated the texture of the pumpkin isn’t custardy like a traditional pie. I’m making it again this week with a few tweaks… we’ll see how it turns out, I’m aiming for the custard texture while keeping it dairy, soy, egg, & gluten free.

    Reply
  10. Molly says

    November 12, 2012 at 6:40 pm

    This. is SOOOOOO good. Have made it twice this week and will probably go many more rounds before the season is over! I have been making mini-pies in muffin tins with almond meal crust! grab and go, pie? always a “yes”!

    Reply
  11. Kristie says

    January 3, 2013 at 11:17 am

    Do you think soaked brazil nuts would work?

    Reply
    • Wardee says

      January 3, 2013 at 11:27 am

      Kristie — Yes, I think they would. 🙂

      Reply
  12. Suzanne says

    November 8, 2014 at 10:32 am

    What a treat to find a pumpkin pie recipe without eggs, dairy or gluten. I thought for sure I’d be going without pie this Thanksgiving!

    Is it possible to use another nut in place of the almonds? My husband is sensitive to almonds, but other nuts are fine.

    Thank you!

    Reply
  13. LaDonna Ishida says

    November 25, 2022 at 11:46 am

    I used cashews in place of the almonds, cut out the honey and just used 1/4 cup maple syrup, used a vanilla/butter/nut extract, and 1 full T. of almond milk yogurt added to the rest of the ingredients…it is so delicious, made it for Thanksgiving. I’d been missing the regular pumpkin pie so much. The taste of this is amazing and creamy….we sprinkled almond slivers on top to add crunch (a strudel topping would taste good too) and thoroughly enjoyed our pie! Thank you so much!

    Reply
2.50 from 4 votes (4 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi and Welcome!

I’m Wardee Harmon and I help Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!… like I was. Click here for more…

Recently on the Blog

  • Fizzy Apple Cider Switchel (VAD)
  • VitaClay Review & Buyer’s Guide
  • How to Make Healthy Cookies #AskWardee 006
  • Bean and Barley Soup (Instant Pot, Stove Top)
  • Soaked Spelt Banana Bread (VAD)
  • Ancient Grains 101
  • How to Heal Digestive Issues Naturally (Leaky Gut, SIBO, IBS, Celiac & more)
  • How To Meal Plan In 4 Easy Steps (KYF103)
  • Debunking 4 Sourdough Myths (& How To Overcome Them)
  • How To Use A Pressure Cooker 101

Recently Commented

  • YTmp3 on Homemade Sauerkraut In A Stoneware Crock
  • Ali on Rhubarb Salsa
  • Leif on Amish Butter: Really?
  • Makenzie Reed on How To Make An Herbal Eye Pillow For Relaxation & Headache Relief
  • Missy on How To Make An Herbal Eye Pillow For Relaxation & Headache Relief
  • Anonymous on 3 Dangers Of Cast Iron #AskWardee 137
  • Fran R on What’s Your Daily Sourdough Routine? #AskWardee 018

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Before Footer

g-NOWF-glinz

…are what we eat! God’s Natural, Organic, Whole Foods, Grown Locally, In Season.

We love working with other Christian families who love good food and want to eat according to God’s design…

Not only because we believe it’s the healthiest way, but because we want to give Him glory for creating good food as the best medicine!

Learn more about GNOWFGLINS here…

https://www.youtube.com/watch?v=IOcH27DM1dI

Eat God’s Way Cooking Program

Our Eat God’s Way cooking program is for Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!

Join 12,000+ families served since 2010! Learn more here…

Copyright © 2025 Traditional Cooking School by GNOWFGLINS • About • Help • Privacy • Partners

pumpkin pie sitting on white plate

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.