Pumpkin Coconut Pie with Almond Crust

Author: on

Recipe Category: Thanksgiving, Dessert

Recipe Tag: Gluten Free, Dairy Free, Low Glycemic

  • Prep Time

    20 Minutes

  • Cooking Time

    55 Minutes

  • Total Time

    1 Hour 15 Minutes

This pie is gluten-free, dairy-free and absolutely DE-LICIOUS! This crust was inspired by Susan O'Brien's crust recipe in her book "Gluten Free Sugar Free Cooking." And since the crust is made from almonds, it's also a fairly low glycemic dessert.


Crust (makes two crusts)

  • 2 cups almond meal
  • 1/3 cup arrowroot
  • 1 teaspoon baking powder
  • ½ teaspoon xanthan gum
  • 1 teaspoon salt
  • 1/3 cup coconut oil
  • 1/4 cup cold water


  • 2 large eggs
  • 2 cups freshly cooked or canned pumpkin puree
  • 1 ½ cups coconut milk
  • ½  cup agave nectar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly grated or ground nutmeg
  • ¼ teaspoon ground cloves or allspice
  • ½ teaspoon salt


  1. In large bowl, combine almond meal, arrowroot, baking powder, xanthan gum and salt and mix well.
  2. Add coconut oil and blend with a fork or pastry cutter until mixture is crumbly.
  3. Slowly mix in the water until the dough forms a ball.
  4. Divide into two equal size balls, cover and chill for about one hour.
  5. In large bowl, whisk eggs then continue to add all filling ingredients. Mix thoroughly.
  6. Preheat oven to 375°F.
  7. Roll out one dough ball between two sheets of waxed paper (dough tears easily, so roll with caution).
  8. Carefully transfer rolled dough to 9-inch pie pan. Place in the preheated oven for 8 -10 minutes to warm the crust.
  9. Pour filling into pie pan and bake for 35 - 45 minutes. You may need to place foil around the edges if the crust starts to get too brown. Remove from oven and cool completely before serving.


Serving tip: For a whipped cream alternative, top with one generous scoop of Coconut Bliss (vanilla or coconut flavor). It tastes like ice cream and it's dairy free!

Makes 8-10 servings