Gluten Free, Dairy Free Coconut Cardamom Pumpkin Pie

Over christmas I was feeling a little bit sorry for myself that I couldn’t have a slice of my mother’s famously delicious pumpkin or apple pie due to Jasper’s dairy & gluten sensitivities.

One of the only ways I’m keeping myself sane eating no dairy is by using coconut milk and coconut oil instead of milk and butter – if you haven’t tried Turtle Mountain’s Purely Decadent Coconut Ice Cream you are truly missing something, it absolutely lives up to it’s!  Coconut has numerous health benefits including being heart healthy, easy to digest, has anti yeast/microbial/bacterial properties etc. etc.

I also happen to really love the taste of coconut, so I’ve taken to cooking all of my food in coconut oil (according to NAET Jasper is sensitive to olive oil!) and using coconut milk to cook with and even use it instead of cream in my coffee.

Coconut oil when refrigerated is actually solid, so it can even be used like butter (fabulous on a sweet potato for instance) and I do so in the recipe below. (If you don’t have a problem using real butter you can substitute it for the coconut oil in the pie crust).

Ok, so here’s the recipe – it’s basically the same as the Libby’s pumpkin pie recipe just using coconut milk instead of condensed milk and with one notable addition: Cardamom. The cardamom gives the pie an incredibly rich spiced flavor, totally unexpected but also completely harmonious with the other flavors. You need to try it, trust me on this one!

Without further ado, the recipe:

Nut Pie Crust:

  • 1.5 cups of ground pecans
  • 1/4 cup of some type of gluten free flour (if you want it GF, otherwise use wheat!) I used rice flour.
  • 3 Tablespoons or so of coconut oil – does not have to be exact, it just give the mix some moisture and keeps the nut crust from burning.

Grind all ingredients together in a Cuisinart until finely ground. Press mixture with clean fingers into the bottom and sides of pie plate.

Pie Filling:

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • The freshly ground black seeds of two cardamom pods broken open. If you have ground cardamom instead, just use a small pinch – cardamom is strong!
  • 2 large eggs
  • 1 can (15 oz.) Pure Pumpkin (I use organic canned pumpkin from the health food store)
  • 1 can 15 oz can of whole coconut milk (DO NOT use lite, it will be watery and icky!) minus a few tablespoons or so if you want to use it like “whipped cream” as a topping
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell


MIX sugar, cinnamon, salt, ginger, cardamom and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in coconut milk (it helps to have a kitchen aid or electric mixer because the coconut milk can get lumpy.)

Pour into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.  Serve immediately or refrigerate. Top with coconut milk like whipped cream or Turtle Mountain’s Purely Decadent Coconut Ice Cream or just enjoy as is! Makes a delicious breakfast too..

I hope this helps anyone else who is breastfeeding an MSPI (Milk/Soy Protein Intolerant) baby feel a little less deprived. Now that the holidays are over and we just have a long dreary 3 months of winter ahead of us, who couldn’t use a little pumpkin-pie-pick-me up??

Let me know how you like it if you try it!

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Debbie says:

This recipe looks great!