Gluten Free Pumpkin Pie


For The Crust

1 cup All Purpose Gluten-Free Flour (additional 2 tbsp)

1/4 cup Coconut Oil (solid)

1/2 tsp Salt

1 tbsp Sugar

3-4 tbsps. Ice Water

For The Filling

1 can Pumpkin (or 2 cups homemade pureed pumpkin with excess liquid drained)

2 Egg

1 tbsp Pumpkin Pie Spice (2 tsp cinnamon and ¼ tsp each of cloves ginger, and nutmeg)

1 tsp Vanilla Extract

Coconut Milk (to thin)



  1. Place the flour, sugar and salt into the food processor and pulse to combine.

  2. Add the coconut oil (must be solid, not melted) and pulse until the mixture is crumbly.

  3. Add 3 Tbsp ice water and pulse to combine. It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball. If it doesn’t then add the remaining Tbsp of ice water and pulse to combine once again.

  4. Remove the dough from the food processor and transfer to a floured surface.

  5. Roll the dough into a big round ball.

  6. Using a rolling pin roll it out from side to side into a a giant round that can fit over your pie dish.

  7. Carefully lift it up and place it over your pie dish, tucking it in along the sides of the pie dish to fit properly.

  8. Take a scissors and trim off any excess dough.

  9. Chill pie crust in the fridge for at least 30 minutes.Then top it with baking paper and add the pie weights. Bake it in the oven at 400°F for around 10 minutes so that the sides are golden brown, and then remove the baking paper and pie weights, prick the bottom of the crust with a fork (to allow steam to escape and stop it from puffing up) and bake for a few more minutes until the bottom is lightly browned as well.


  1. In a bowl combine all the filling ingredients except coconut milk and mix using an immersion blender or food processor. A hand-mixer will not get it as smooth! The pie filling should be smooth and spreadable, but not really pourable.

  2. Add a small amount of coconut milk if needed to thin slightly.

  3. Spoon the filling over the crust and smooth and return to oven for about 45 minutes or until center is no longer jiggly. It will set more as it cools.

  4. Top with coconut cream or whipped heavy cream and some chopped pecans. Enjoy!

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