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 unsweetened organic coconut milk, from Native Forest
  • 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, like our favorite one from Ninja 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.