pumpkin pie sitting on white plate

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



  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.