GAPS Legal Pumpkin Pie!

by brenda on January 19, 2011

Since I just shared about a good deal on organic canned pumpkin, now I want to share a good recipe to go with it!

This recipe is from my cookbook A Whole Food Holiday. Get the whole book for lots of other great recipes!


15 oz  canned pumpkin (or 1 1/2 to 1 3/4 cups home cooked pumpkin)

3/4 c   coconut milk

2 large  eggs

3/4 c   honey

1/2 tsp  salt

1 tsp   cinnamon

1/2 tsp  ground ginger

1/4 tsp  ground cloves


Combine all of the ingredients and pour into a pie plate. Bake at 350 degrees for 45 to 55 minutes, or until a knife inserted into the center comes out clean.

To double this recipe, for Crustless Pumpkin Pie for a Crowd, this is how I do it:


2 15 oz cans canned pumpkin (or 1 1/2 to 1 3/4 cups home cooked pumpkin)

1 can coconut milk

4 large eggs

1 1/2 c honey

1 tsp salt

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

Combine all of the ingredients and pour into a 9×13 pan. Bake at 350 degrees for 50 minutes to 1 hour, or until a knife inserted into the center comes out clean.


This post was shared at Full Plate Thursday, Pennywise Platter, Recipe Swap Thursday and Simple Lives Thursday, Fight Back Friday Fun with Food Friday and Finer Things Friday.



{ 11 comments… read them below or add one }

Miz Helen January 20, 2011 at 10:39 am

Hi Brenda,
I am so happy that you brought this wonderful Pumpkin Pie for us today. I love the combination that you have in your recipe and I can’t wait to try it. Thank you so much for coming to Full Plate Thursday today and please come back!


Lisa January 20, 2011 at 1:41 pm

I’ve never been crazy about pie crust, so I love your take on this pumpkin pie. It sounds so much healthier and every bit as delicious. I’m starting a new linky on my blog this Saturday called “Sweets for a Saturday.” I’d like to invite you to come by then and link this up.


Taryn January 20, 2011 at 3:45 pm

The pie is in the oven! I made some adaptions (1/2 tbsp honey, 3 eggs, 2 cups homemade pumpkin) but the batter tasted phenomenal! I can’t wait for dessert tonight. Thanks so much for the recipe.


Shellie January 23, 2011 at 9:07 pm

I made this today and it was very tasty but took almost double the time to cook. Have you had this happen before? I didn’t time it exactly but had it in the oven for around 1.5 hours before it set! I followed your recipe exactly except that I used a 14 oz can of organic pumpkin instead of 15.
Thanks for sharing your delicious recipes!


Nichole Sawatzky November 21, 2011 at 10:07 am

Do you think this would still cook ok with an almond flour/coconut flour crust?


Meghan November 28, 2011 at 12:44 pm

Wow, this recipe is amazing! I’ve made it twice already (once on Thanksgiving and once before to try it out) and will be making it again to use up the homemade pumpkin puree in my freezer! I reduced the honey to 1/2 cup and it was still a little too sweet for us. We don’t eat much sugar so are used to less sweet things now. =) Thanks so much!


Texas Mom November 28, 2013 at 3:57 pm

Mine turned out really runny! I did sub applesauce for egg, but can’t believe it wouldn’t work? Where did I go wrong?


Brenda November 28, 2013 at 5:12 pm

I’m so sorry it didn’t work out for you! I’ve made it lots of times and it’s worked great. 🙁 I’m guessing it was the applesauce, as eggs are the main ingredient in a successful custard. I hope you had a great Thanksgiving anyways!! 🙂


Liz January 20, 2014 at 2:41 pm

This is super sweet. I made again and used only 1/3 cup of honey. With the reduced honey, we loved this! Will make again!


Stefani August 7, 2014 at 9:26 am

Subbed almond milk for coconut milk and 1/3 cup of dark agave for honey. It was delicious and my all of my boys loved it! Thanks!


Hosanna Romania October 6, 2018 at 9:45 am

This recipe looks amazing! By the way, how many children do you have?


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