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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

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 flaky gluten free pie crust to be exact.  If you can do dairy, my all-butter crust is perfection! 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 honey isn’t refined sugar.

This gluten free honey pumpkin pie is almost health food.

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!

Need a vegan recipe? My friend Erin has a fabulous Vegan Pumpkin Pie that is also paleo!

Here is my  All-Butter Flaky Gluten Free Pie Crust!

If you don’t do dairy, I highly recommend Megan’s Dairy Free Gluten Free Flaky Pie Crust Recipe.

Get started on your gluten free honey pumpkin pie:

Yield: 8 slices

Gluten-Free Honey Pumpkin Pie

Prep Time: 15 minutes

Cook Time: 1 minute

Inactive Time: 1 hour 39 minutes

Total Time: 1 hour 55 minutes

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

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Ingredients

• 1 {Flaky Gluten-Free Pie Crust
• 3 eggs
• 1/2 cup honey
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 15oz can 100% pure pumpkin
• 3/4 cup milk (dairy free is fine)
• whipped cream for serving, optional

Instructions

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.

Notes

You can use 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, and 1/2 teaspoon of ginger instead of the 2 teaspoons pumpkin pie spice. I always measure the spices individually instead of using a mix, but you can do either.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 215 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 72mg Sodium: 262mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 1g Sugar: 19g Sugar Alcohols: 0g Protein: 5g

All nutrition info is a guestimate and will vary depending on the ingredients you use.

Yield: 8 slices

Gluten-Free Honey Pumpkin Pie

Prep Time: 15 minutes

Cook Time: 1 minute

Inactive Time: 1 hour 39 minutes

Total Time: 1 hour 55 minutes

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

Print

Ingredients

• 1 {Flaky Gluten-Free Pie Crust
• 3 eggs
• 1/2 cup honey
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 15oz can 100% pure pumpkin
• 3/4 cup milk (dairy free is fine)
• whipped cream for serving, optional

Instructions

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.

Notes

You can use 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, and 1/2 teaspoon of ginger instead of the 2 teaspoons pumpkin pie spice. I always measure the spices individually instead of using a mix, but you can do either.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 215 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 72mg Sodium: 262mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 1g Sugar: 19g Sugar Alcohols: 0g Protein: 5g

All nutrition info is a guestimate and will vary depending on the ingredients you use.

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