The easiest most healthy pumpkin pie you’ve ever indulged in. It’s wheat-free, gluten-free, grain-free, dairy-free, paleo, and high in protein!
I’ve been feasting on all sorts of yumminess during my visit to Victoria, BC. I’ve been pleasantly surprised to see gluten-free, grain-free, and paleo options in the most unlikely of places.
Before, when I was afraid of my allergies and food sensitivities, I stressed out about traveling. I was worried that restaurants would find my questions annoying or that there would just be no options. But? No matter where I go, or what I do, I never, ever go hungry.
If you’re here in Victoria, planning a trip to the city or have always want to go… you HAVE to check out Cafe Bliss, Be Love, Re-Bar and Wild Coffee.
I’ve had a bunch of opportunities to feast on desserts during my stay, but I haven’t been in the mood. It might have something to do with all of the last-minute dessert baking I was doing in preparation for my Christmas dessert cookbook launch (coming this Tuesday!) or, that I made (and ate) this pie the day before I left for my trip.
Note the emphasis on made AND ate. Yeh. Kevin and I polished off this bad boy in a day.
Pie for breakfast? Totally acceptable when there’s no crust. It’s practically a smoothie… just thicker… and sweeter.
To print, email or text this recipe, click here.
- ¾ cup unsweetened non-dairy milk
- ¼ cup maple syrup
- ½ cup coconut sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 15 ounces canned pumpkin puree - not pumpkin pie filling!
- ¼ cup protein powder - see note
- ⅓ cup chopped raw pecans
- 1 teaspoon cinnamon sugar (3/4 teaspoon coconut sugar, ¼ teaspoon ground cinnamon)
- 1 teaspoon avocado oil
- ¼ cup full-fat coconut milk, chilled and whisked
- Preheat oven to 325F and lightly oil a 9-inch pie plate with a dab of coconut oil.
- Combine pie ingredients in a large bowl and whisk to combine.
- Pour into the prepared pie plate and set aside.
- Add topping ingredients to a small bowl and stir until the nuts are coated. Sprinkle the mixture over top of the pie.
- Bake in preheated oven for 55-60 minutes or until toothpick inserted comes out clean.
- Remove from the oven, allow to cool for 1 hour. Cover and place in the fridge overnight to chill.
- Serve with a drizzle of full-fat coconut milk.
Eggs - sorry, I didn't test this recipe without eggs. You could try replacing the eggs with chia seeds (2 teaspoons ground chia with 2 tablespoons of water for every egg in the recipe) but I'm not sure it would work. If you give it a try, let me know how it goes!
View nutrition information (once on page, scroll down)
Combine pie ingredients in a large bowl and whisk to combine…
I didn’t have a bowl, so I used a pot for the first attempt at this recipe.
And, through the magic of… photographs, now everything is in a bowl!
Pour mixture into a 9″ pie plate and set aside.
Add topping ingredients to a small bowl and stir until the nuts are coated. Sprinkle the mixture over top of the pie.
Bake in preheated oven for 55-60 minutes or until toothpick inserted comes out clean.
Remove from the oven, allow to cool for 1 hour. Cover and place in the fridge overnight to chill.
Serve with a drizzle of full-fat coconut milk.
Talk about a pumpkin-filled week! Chocolate Pumpkin Protein Bars, Pumpkin Spice Latte Smoothie (scroll to the bottom of the page), Vegan Speckled Pumpkin Curry… which was your favorite?
My husband loves Pumpkin pie, we don’t have canned pumpkin purée in Australia. I would like to make my own to add to the recipe. Not sure on the ratio needed to make 15oz.
Thanks :)
Hi Margi! You should be able to use 15 oz. of homemade pumpkin puree in place of the canned. You can do this by roasting a pumpkin and then pureeing it in a high-powered blender or food processor. Let us know how it turns out if you try it! :)
Thank you for delicious easy beautiful pie!! Glad I followed your directions to a tee. I used Quest multi purpose protein powder.
Yum! So glad you enjoyed the recipe :)
Decided to make this last minute and made it today (thanksgiving) morning. It chilled in the fridge for about 4 hours and it was still enough time to set. I made it low carb by using Truvia Brown Sugar blend and I used canned coconut milk. My non-low carb family members liked it and I personally was impressed by it. So glad you posted this. You helped me keep to my Keto diet even with a full sugar pumpkin pie temptation in the house. Thanks!
Yay! Sounds yummy. So glad this was a success for you!
So verrrry scrumptious! I omitted the protein powder and actually forgot about adding 2 tablespoons of coconut flour instead, but it’s just what I was looking for! Thanks so very much for sharing Leanne!
Blessings!
Karen
First time making it and it’s in the oven right now. It smells amazing! I can’t wait to eat it!