Efia's Kitchen

BANT and DET registered Nutritional Therapist

CVR-nr.: 40942173

  • Marie

Delightful Gluten-free Pumpkin Pie

Ever since I first heard about pumpkin pie on some american TV show or another I was obsessed with the idea. It just sounded so gosh darn delicious. Of course - since I can't eat most dairy and don't eat a lot of sugar or gluten, finding one that I could enjoy as an adult turned out to be tricky!

This recipe though ticks all the boxes - free from refined sugar, gluten-free and with only butter I can enjoy as many slices of this one as I like :D And it's just as delightfully delicious as I always imagined pumpkin pie would be when I was a kid.

(Preparation time 20 minutes, cooking time 1 hour | if you make your own pumpkin purée this will add about 50 minutes roasting time and 5 minutes preparation)



  • 140g oat flour*

  • 70g butter

  • 1/2tsp salt

  • 1/2tsp baking powder

  • 2-5 tbsp ice cold water


  • 1.5 cups roasted pumpkin purée*

  • 1/2 cup full fat coconut milk

  • 1/3 cup maple syrup or raw honey

  • 3 eggs

  • Dash of salt

  • 3 crushed cloves

  • 1 tbsp grated ginger

  • 2 tsp cinnamon

  • Generous grating of nutmeg

* Make your own by pulsing oats in a blender until smooth

**Make your own pumpkin purée by cutting a hokkaido pumpkin in half, scooping out the seeds and dry roasting in the oven at 180 degrees C for about 50 minutes or until lightly caramelised. Then scoop the flesh out of the skin and turn into purée by mashing or pulsing in a blender


  1. Pre-heat your oven to 180 degrees C

  2. Pour the oat flour into a bowl and mix well with the salt and baking powder

  3. Chop in small chunks of cold butter

  4. Rub together with your fingers until you have a crumbly texture

  5. Slowly add in 1tbsp at a time, kneading thoroughly before adding the next

  6. Stop adding water once you have a smooth dough

  7. Grease a pie dish and press the dough flat into it, until it covers the entire base (my dish had a 26cm diameter)

  8. Place in the oven to bake for 10-15 minutes (until the surface has lightly firmed up)

  9. In the mean-time whisk together all the ingredients for the filling until you have a smooth batter

  10. Remove the pie dish from the oven and pour the filling mix over the base

  11. Bake for another 45 minutes or until firm and lightly golden

Note: in the oven the pumpkin filling will like buldge up, this is fine - and a few minutes after removing it from the oven it will have a flat surface again

I decorated my pie with whole star anise, cinnamon and roasted walnuts.

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