Gluten-Free Pumpkin Pie Filling

  • Yield: 8 1x


  • 15 ounces canned pumpkin (note: look for BPA-free boxed pumpkin such as Pacific Natural Foods brand, if possible)
  • 3 organic, pastured eggs, lightly beaten
  • 1 cup organic coconut milk
  • 12 to 15 pitted dates OR 1/2 cup coconut palm sugar
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon all-spice
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • Pinch of unrefined sea salt


  1. Preheat the oven to 350 degrees.
  2. Combine all of the ingredients in a high-speed blender (such as a Vitamix) and process until smooth and creamy.
  3. Pour pumpkin mixture into the unbaked pie crust. Bake in the middle rack in the center of the oven for about 1 hour (or until knife inserted in the center comes out clean.) Set pumpkin on wire rack to cool for at least 1 hour before serving.


I think pumpkin pie tastes best super cold. I like to refrigerate mine and serve it cold.