Overhead view of pumpkin pie and pie slices - Amy Myers MD®

Dr. Myers’ Homemade Pumpkin Pie

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Written by Amy Myers, MD

Nothing beats homemade pumpkin pie. I think if we’re all honest, it’s one of our favorite holiday desserts. However, I understand how difficult it can be to have to pass on for those with food sensitivities. If you’re following a specialized diet due to health concerns, or if you’re on the Autoimmune Spectrum™, this recipe is for you!

I wanted to create my own homemade pumpkin pie that not only tasted amazing, but was also The Myers Way® approved. This dairy free pumpkin pie uses coconut cream and canned pumpkin puree to get that smooth, creamy filling. It also features a gluten free pie crust made with gut-friendly coconut, arrowroot, and cassava flour. To top it off, I’ve added an extra protein boost with my Pumpkin Spice Paleo Protein powder. You’re going to love how flavorful it is! 

Say goodbye to gut and immune flare ups and hello to a healthy pumpkin pie that will make you ever-so-thankful. Take this dairy free pumpkin pie to your next Friendsgiving or family event — their taste buds and health will thank you!

Ingredients to make Pumpkin Pie - Amy Myers MD®

Gluten Free Pie CrustMixing ingredients to make the crust for the Pumpkin Pie - Amy Myers MD®

To start off, you’ll need to make a gluten free pie crust to hold all that delicious pumpkin pie filling in place. No crustless pie here! Most pie crusts use butter to achieve that golden, flaky crust. This dairy free pumpkin pie uses chilled palm shortening, coconut sugar, and apple cider vinegar to get similar results. 

In addition to the palm shortening, I use a combination of cassava, arrowroot, and coconut flour to make the gluten free pie crust. Some gluten free flours can be a bit dense. To combat this and give this homemade pumpkin pie that light, flaky crust, I used these three different flours. 

Pumpkin Pie Filling

Traditional pumpkin pies call for eggs and creamer, half and half, or sweetened condensed milk. However, these dairy ingredients are inflammatory and off limits to those following The Myers Way®. Don’t worry, this dairy free pumpkin pie is so creamy you won’t even miss the dairy! 

Making the pumpkin pie filling - Amy Myers MD®

Pumpkin Spice Protein Powder

Not everyone can say their homemade pumpkin pie comes with health benefits. What takes this pumpkin pie filling to the next level is the addition of my limited time Pumpkin Spice Paleo Protein powder. Each scoop packs a whopping 21 grams of grass-fed, pasture-raised collagen protein. 

Adding a scoop of Pumpkin Spice Paleo Powder to make Pumpkin Pie filling - Amy Myers MD®

Each day, your body uses protein to build and repair tissues. Protein supports healthy skin, hair, and nails. It also keeps your joints and muscles strong. This gluten free, dairy free protein powder also comes hydrolyzed for maximum absorption. With this pumpkin spice protein powder in the mix, who says desserts have to be bad for you? 

Pumpkin Pie Spice

Pumpkin spice mixture for Pumpkin Pie - Amy Myers MD®

Pumpkin pie –the heartwarming flavor of fall! These spices work so well together because they complement each other in a unique way. The warm, nutty notes of nutmeg bring out the spicy, slightly sweet taste of cinnamon. Ginger carries a bold, peppery kick, and cloves add depth with their bittersweet, astringent flavor. Together, you get a well-balanced, trademark flavor that makes this homemade pumpkin pie unforgettable. 

Each of these spices also play a key role in supporting your health. Cinnamon and cloves fight off bacterial and microbial overgrowths and encourage a healthy inflammatory response in the body. Nutmeg and ginger support heart health. They also help manage healthy blood sugar levels. 


How To Make Homemade Pumpkin Pie

Are you ready to make the most amazing homemade pumpkin pie ever? Let’s get started! 

Place your chopped palm shortening in the freezer to chill. A perfect gluten free pie crust needs both cold water and shortening to encourage flakiness. Combine the cassava, coconut, and arrowroot flour in a medium bowl. Whisk slowly. Add in the coconut sugar and salt. Take the chilled palm shortening out of the freezer and work into the dry ingredients. You can use your hands for this. The goal is to combine until you get a nice, crumbly mixture. 


Slowly add the ice water and apple cider vinegar, starting with two to three tablespoons of ice water. Work it into the dough, adding more as needed. Form the dough into a disc. Wrap and place in the refrigerator for at least 30 minutes. The longer it chills, the better. 

Pumpkin Pie crust dough - Amy Myers MD®

Once you’re ready to bake, preheat the oven to 400°F. Pull the chilled dough out of the fridge and roll out onto a lightly cassava floured surface. Place dough inside the prepared pie pan and gently crimp the edges. Return back to the refrigerator while you prepare the pumpkin pie filling.

Rolling out the Pumpkin Pie crust dough - Amy Myers MD®

To make the pumpkin pie filling, warm the canned pumpkin puree, coconut cream, salt, and coconut sugar up in a saucepan. Once warm, remove from heat and add the pumpkin pie spice. Follow up with the baking powder, tapioca flour, and one scoop of Pumpkin Spice Paleo Protein powder. Mix well and set aside.

Pouring the pumpkin pie filling into the crust - Amy Myers MD®

Poke holes in the gluten free pie crust and prebake before pouring in the pumpkin pie filling. Bake the dairy free pumpkin pie at 350F for 40 to45 minutes. You’ll know it’s done when the filling is set, a skin forms over the top, and the crust is golden brown. 

Baked Pumpkin Pie with a slice cut out - Amy Myers MD®

Tips for Homemade Pumpkin Pie

Give yourself a full 24-hour notice when planning this festive delicacy. Homemade pumpkin pie typically tastes the best when you allow it to completely cool. That way, you also get a clean, picture-perfect slice. 

You may need to roll the gluten free pie crust out on a cutting board. Once you roll the dough out, flip the cutting board upside down over the prepared pie dish. Gently coax the dough into the dish using a spatula. Gluten free pie crust tends to be more crumbly than flour ones, so you may need to patch up any dough that falls off around the rim.

For the pumpkin pie filling, keep in mind you’re only scooping out the top part of the can. You may need additional cans of coconut cream to reach the required amount. After you fill the crust with the pumpkin pie filling, gently tap on the countertop to release any air bubbles. 

You can do a doneness test by inserting a toothpick into the pumpkin pie filling. If it comes out clean, it’s done! Remove the pie and allow it to cool completely before slicing. If you prefer it a little on the chilly side, you can pop it in the fridge to speed up the process. 

Don’t worry if the gluten free pie crust doesn’t brown like a traditional pumpkin pie. You want a light golden color over a more browned crust.

Store leftovers in an airtight container for up to three days.

Overhead view of 2/3rds of the pumpkin pie with slices on plates and a bag of the Pumpkin Spice Paleo Protein - Amy Myers MD®

Dr. Myers’ Homemade Pumpkin Pie

Course:

Dessert

Servings:

8-10 slices

Prep Time:

1 hour

Cook Time:

45 minites

Ingredients

Crust

  • ½ Cup palm shortening, chilled
  • ¾ Cup Cassava flour
  • ⅓ Cup Arrowroot flour
  • ¼ Cup Coconut flour
  • 4 tbsp coconut sugar
  • 1 tsp sea salt
  • 1 tbsp apple cider vinegar
  • 5-6 tablespoons iced water

Pie Filling

  • 1 can pumpkin puree (425 g)
  • 1 can coconut cream (scoop out just the top cream)
  • 1 scoop Pumpkin Spice Paleo Protein
  • ¾  cup coconut sugar
  • 5 tbsp tapioca flour
  • ¼ tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼  tsp ground cloves

Instructions

Pie crust:

  1. Cut the palm shortening into small cubes and place in the freezer to chill for at least 6 minutes or until solid.
  2. Add all of the dry ingredients for the crust (cassava flour, arrowroot flour, coconut flour, coconut sugar, and salt) into a medium bowl.  
  3. Add the palm shortening to the flour mixture.
  4. Using cold fingertips, work the palm shortening into the dough until it resembles small pea shapes. 
  5.  Mix the apple cider vinegar and the ice water together.
  6. Add 1 tablespoon into the dough at a time, using your fingertips to bring the dough together. Make sure to use at least 5 tablespoons of water making sure not to overmix the dough.
  7. When the dough starts to come together, shape it into a disc, cover or wrap the dough, and place it in the refrigerator for 30 minutes.  You can make this dough 1-2 days in advance.
  8. Prepare a 9 inch pie dish.
  9. Lightly flour your work surface and the top of the pie dough using cassava flour. 
  10. Roll out the dough until it is ¼ inch thick.
  11. Make sure that the rolled-out pie dough is at least 1 ½-2 inches larger than the pie dish.
  12. Transfer the dough into the pie dish, ensuring that it’s pressed up against the bottom and sides of the dish.
  13. Cut away the excess dough, leaving about 1 inch of overhang. 
  14. Fold the overhanging dough under itself, and press it gently together along the fold, so that the two layers of dough adhere to each other.

How to Crimp the edges: Form a V-shape with the thumb and index finger of your non-dominant hand on the outside edge of the pie crust. Then, use your  thumb from your other hand to push the pastry into a V-shape. Move around the edge of the pie crust to create a fluted rim.

  1. You can also be creative and fold the edges however you prefer.
  2. Chill in the fridge for at least 30-45 minutes before blind baking.  

Pumpkin pie filling:

  1. In a saucepan, combine the pumpkin puree, coconut cream and coconut sugar and gently cook over medium heat just until the coconut cream has melted and smooth. 
  2. Take off the heat, add cinnamon, ginger, nutmeg and cloves and set aside.
  3. Par-baking the Crust
  4. While the pie crust is chilling, preheat the oven to 400ºF and place a large baking sheet in the middle oven rack.
  5. Dock your chilled pie crust all over the bottom and sides with a fork. This prevents it from puffing up too much during baking.
  6. Scrunch up a piece of baking/parchment paper and then straighten it out and place it over top of the pie crust and fill the pie crust to the brim with pie weights (ceramic baking beans, lentils, or rice)
  7. Bake for 15 minutes at 400ºF (200ºC) until the edges of the pie crust are light golden brown. 
  8. Carefully remove the pie weights and baking/parchment paper, and return it to the oven for a further 10 minutes, until it’s evenly golden in color.
  9. Remove the par-baked pie crust from the oven and reduce the oven temperature to 350ºF.

Assembling the pie:

  1. Add the tapioca flour and the baking powder to the pumpkin pie filling. Mix well until no clumps remain.
  2. Pour in the pumpkin pie filling into the par-baked pie crust. You should fill the pie crust to just under the bottom part of the crimp. 
  3. Use a small offset spatula or the back of a spoon to smooth out the filling into an even layer if needed. 
  4. Bake the pie at 350ºF for about 40-45 minutes or until the filling is just set and is no longer wobbly in the center. 
  5. Cool the pie for at least 4 hours at room temperature before slicing and serving, to ensure neat and clean slices.
  6. Serve as is, or with a dollop coconut whip cream!