Gluten Free Honey Pumpkin Pie

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Gluten-free honey pumpkin pie has all the great pumpkin flavor that you crave but without any refined sugars. Lightly sweetened and perfectly slice-able.

Gluten-Free Honey Pumpkin Pie. All the classic taste with just a hint of honey. #glutenfree #sugarfree

No Thanksgiving is complete without Pumpkin Pie! I don’t care who you are. You have to have it! (unless of course you do sweet potato pie instead.)

When I was a little girl I’d only eat the pumpkin pie filling, not the crust. Which was weird because when my mom was a kid she’d only eat the crust, not the filling. In fact she never liked pumpkin pie until after she married my dad. My dad’s pie was different; he made it with honey. Growing up we always had my dad’s pumpkin pie, so even now as an adult I still prefer pumpkin pie made with honey.

The honey adds another layer of flavors, instead of the filling just being “sweet” it has that light floral flavor that the honey lends. And then you have the crust, my all-butter pie crust to be exact. Tender, flaky, buttery goodness! Everything you want in a good pie crust.

I just feel better taking another slice of pie when it is sweetened with honey instead of sugar. Or eating a leftover slice for breakfast. Pumpkin is a squash, so that is healthy, eggs have protein, and then no refined sugar.

I actually did eat this pie for breakfast over the course of a few days. No regrets at all!

If you are looking for a maple-sweetened pumpkin pie I think you’ll love my friend Megan’s (Allergy-Free Alaska) Gluten-Free Dairy-Free Maple Pumpkin Pie. It looks perfect!

You can find my All-Butter Gluten-Free Pie Crust recipe HERE!

Gluten-Free Honey Pumpkin Pie
Prep time
Cook time
Total time
Gluten-free honey pumpkin pie has all the great pumpkin flavor that you crave but without any refined sugars. Lightly sweetened and perfectly slice-able.
Recipe type: Dessert
Serves: 8 slices
  • 1 {Best} All-Butter Gluten-Free Pie Crust, unbaked (use dairy free butter subs to make it dairy free)
  • 3 eggs
  • ½ cup honey
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 15oz can 100% pure pumpkin
  • ¾ cup milk (dairy free is fine)
  • whipped cream for serving, optional
  1. Preheat the oven to 375. Roll out pie dough, place in a 9" deep dish pie dish, and crimp as desired.
  2. In a mixing bowl combine all filling ingredients until well incorporated and smooth.
  3. Pour filling into the prepared pie dish and bake for 50-60 minutes, or until the center is just set (won't jiggle if you shake the pan.)
  4. Let cool completely before slicing.
  5. Serve with whipped cream or whipped coconut cream.

Linked up at Gluten-Free Wednesdays, Allergy Free Wednesdays, Linked up at Gluten-Free Recipe Fix Thanksgiving Edition,


    • flippindeliciousflippindelicious says

      Hi Judy! I haven’t made it crustless, but you probably could. Without a crust I don’t think it would slice and serve as cleanly but it would still taste delicious. I have used the filling in a crust made with leftover molasses cookies. That was amazing!
      Let me know how it turns out!


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