Gluten-Free Pumpkin Pie with Gluten-Free Coconut-Pecan Crust

Photo: markavandyke

Great recipe for pumpkin pies. Gluten-free and dairy-free (except for eggs).

Yield: 1 serving
Community Recipe from


  • 1 cup(s) Coconut flakes
  • 1 cup(s) Pecan pieces
  • 1/2 cup(s) Gluten-free flour
  • 1/2 cup(s) Light brown sugar
  • 2 teaspoon(s) ground cinnamon
  • 5 tablespoon(s) coconut oil (solid) or butter, crisco, margarine


  1. From Karina's Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust
  2. Gluten-Free Goddess Recipes
  3. Originally published November 2010.

  4. Includes recipe for pumpkin pie with praline topping


  6. ---------------------------------------------

  7. Crust ingredients:

  8. Karina's Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust

  9. Originally published November 2010.

  10. ------------------------------

  11. First, make the crust.

  12. Crust ingredients:

  13. 1 cup flaked unsweetened organic coconut
  14. 1 cup pecan pieces
  15. 1/2 cup all purpose gluten-free flour blend
  16. 1/2 cup organic light brown sugar
  17. 2 teaspoons ground cinnamon
  18. 5 tablespoons vegan butter (I used Earth Balance)

  19. Instructions:

  20. Preheat the oven to 350ºF.

  21. Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the vegan butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl.

  22. Dump the crumbs into the cake pan and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides- about 2/3 of the way up.

  23. Bake in the center of the oven for about 7 minutes, to set.

  24. Remove the pan and set aside.

  25. ---------------------------

  26. Make pie filling (adapted from New York Times).

  27. Filling ingredients:

  28. 1 and 1/4 Cups cooked pureed pumpkin
  29. 3/4 Cups sugar
  30. 1/2 teaspoon salt
  31. 1 teaspoon ground cinnamon
  32. 1/4 teaspoon ground ginger
  33. 1 teaspoon gluten-free flour
  34. 2 eggs, slightly beaten
  35. 1 Cup coconut milk (or 1 Cup evaporated milk if not allergic to dairy)
  36. 2 Tablespoons cold water
  37. 1/2 teaspoon vanilla

  38. Combine pumpkin, sugar, salt, spices, flour in bowl. Add eggs and mix well. Add milk, water and vanilla. Mix and pour into pie shell. Bake 45 to 50 minutes at 400 degrees or until clean knife inserted in center of pie comes out clean. Cool before serving.

March 2015

This recipe is a personal recipe added by markavandyke and has not been tested or endorsed by MyRecipes.

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