Easy Pumpkin Pie Recipe with Real Pumpkins – GAPS Legal, Grain Free

Oh wow, pumpkin pie cooking in the oven is a delight for the olfactory senses. Makes my stomach rumble and my mouth water and makes the whole house smell like the holidays! Surprisingly, it is quite easy to make a pumpkin pie from scratch using real pumpkins and your own evaporated milk. Not only that, it can be gluten-free by just not using a crust!

Easy and Real Pumpkin Pie Recipe

I was able to make this with the help of this very detailed and thorough article from Pick Your Own. I will not go into quite the details that they did, so if you want more, head on over there. Otherwise, stick around for my version!

How To Cook A Pumpkin

How to Cook a Pumpkin for Pumpkin Pie

#1 – Pick your favorite PIE pumpkins from the pumpkin patch or grocery store (these are not the same as jack-o-lantern pumpkins and are sometimes found in the produce section), and you might find a little cutie along the way to bring home! You’ll need 3 pie pumpkins for this recipe, which makes 2 pies.

#2 – Whack open that little sucker straight down the middle with a large serrated knife (a smooth knife will slip off)

#3 – #4 – Then, get your little cutie to help you scoop out the goo with a large ice cream scoop (he used a melon scooper and I used the ice cream scoop) like you’re going to make a jack-o-lantern.

#5 – Chop it up into smaller pieces and throw it into baking dish. Bake at 400 degrees for 20 to 30 minutes or until are able to stick a fork into the meat.. I baked it until the meat was really soft, because then it’s easy to scoop out with a spoon and you don’t have to blend it (can I get a YAY! for less dirty dishes!). I used to cook this in the microwave, but am trying to use my microwave way less after learning about how it changes the molecules of what it cooks.

#6 – Take a spoon and scoop out the meat. A few pieces of skin did make its way into our pie, but they were so soft my tongue didn’t notice it at all!


The Ingredients

Pumpkin Pie Ingredients

Gather your ingredients: not pictured – 1/2 teaspoon vanilla extract, 3 cups of cooked pumpkin, and 2 cups of evaporated milk. Then dump all the ingredients into a bowl and beat on low with a hand mixer. Then, pour into a pie pan, I think glass is best. I did do one little cheat, here, I used a store-bought graham-cracker crust because I knew these pregnant feet could take another 30 minutes of standing to make it! Bake at 450 F for the first 15 minutes, then reduce the temperature to 350 F for 45 to 60 minutes. For me, 45 minutes was almost too much with two pies in the oven at the same time, so I would watch it carefully.

Essential Oils Make Amazing Spices for Pumpkin Pie!

Make Your Own Evaporated Milk, or Use A Dairy-Free or Lactose-Free Alternative

Alternatives to the milk include: coconut milk and almond milk.

To make your own evaporated milk, all you need to do is boil off some of the water from your milk. So, to make 1 cup of your own evaporated milk, simmer 2 1/4 cups of milk until it becomes 1 cup. For this recipe, you’ll need 2 cups, so double that to 4 1/2 cups of regular milk.

Make it gluten-free

Just pour the pie right into a greased pie dish (I used glass) with no crust. I did that for my dad, since he’s gluten-intolerant, and he loved it! Another option is to make an almond or coconut flour crust.

Almond Flour Crust – Grain and Gluten Free

  • 1 cup almond flour (I love this one from Amazon)
  • 1 egg
  • 2 tsp. of honey
  • 2 tablespoons of either grass-fed butter or coconut oil

Combine all in a bowl. Grease the pie pan with coconut oil and mash the crust into the pan. It’s amazingly tasty!

Share it with your favorite people (once they wake up from their naps!)

Easy Pumpkin Pie Recipe with Real Pumpkins
Recipe Type: Dessert
Author: Sara, adapted from pickyourown.com
Prep time:
Cook time:
Total time:
Serves: 16
An easy, delicious, light and fluffy real pumpkin pie with no canned ingredients! This recipe makes 2 pies.
  • 1 cup raw, organic honey (I get mine from [url href=”https://secure.ttpurchase.com/168A63D7-90DC-37A1-C80B570838A63F6E” target=”_blank” title=”Tropical Traditions” target=”_blank” title=”raw, organic honey”]Tropical Traditions[/url]) or raw, organic cane sugar
  • 1-2 teaspoons ground cinnamon
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground ginger
  • OR instead of spices do 2 drops of each of the following essential oils: clove, cinnamon bark, orange and nutmeg – amazing flavor!
  • 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs or egg substitute
  • 3 cups cooked pumpkin meat
  • 2 cups of evaporated milk
  1. After cooking the pumpkins and scraping out the meat, dump all the ingredients into a bowl and beat on low with a mixer until very well blended.
  2. Bake at 450 F for 15 minutes, then reduce to 350 for 45 to 60 minutes or until the edges begin to brown and a knife inserted comes out clean.

How to Purchase High Quality Essential Oils through My Merry Messy Life

About Sara McFall

Sara is the owner and founder of My Merry Messy Life, which started in 2011 as a way to chronicle her journey to a natural, chemical-free lifestyle and to share her passions of mothering, real food, homeschooling and crochet. She is a mama to three precious and energetic little boys and wife to a university professor who loves to sing, dance ballet and ballroom, and live simply and naturally.


  1. Looks like a great and simple receipe! I never thought about making your own evaporated milk! Why spend extra when you can make your own! Thanks for the receipe!

  2. This looks so delicious. Fall always puts my craving for pumpkin in overdrive.

    Tracy @ Sunny Days and Starry Nights

    P.S. We are having a giveaway for Swarovksi Crystal Stud earrings on our blog. Please stop by and enter.

  3. When I opened your post this morning and saw this recipe, I just had to try it. It was DELICIOUS, even though I used carrots instead of pumpkin. First time I have ever had this kind of pie and my boys also loved it. Thanks so much. I have even blogged about it already (and mentioned you, of course). Hope more South African’s give this type of pie a try, its just so good.

  4. Question time . . . How do you get your recipe to print like it does? I have been searchingfor that ability on my blog.

  5. I adore real pumpkin pie!

  6. I love the fact that this recipe uses fresh pumpkin!
    I would also love to have you come and share this and/or any other recipe of yours at Wednesday Extravaganza – my Foodie Link Party with a chance to get a lifetime feature on my Wall of Fame! Here is the link:

    Can’t wait to see you there!

  7. I have been trying to make non-watery pumpkin pie from fresh pumpkins for years. I’m going to give yours a shot!

    I’d like to invite you to join me at the Clever Chicks Blog Hop this week if you can make it. http://www.the-chicken-chick.com/2012/11/clever-chicks-blog-hop-7-country-craft.html

    I hope to see you there!
    Kathy Shea Mormino
    The Chicken Chick

  8. Yummy! It is great how made this recipe accessible to everyone by offering alternatives for those who are GF and dairy free!
    Thanks for sharing on Natural Living Monday.

  9. I love pumpkin pie made with real pumpkin! Thanks for sharing on Foodie Friends Friday. Please come back Sunday to vote.

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