Gluten-Free Pumpkin Pie

I feel incredibly lucky to have a big extended family and one that spends so much time together and throws such good parties.

A Jones family get together usually involves copious amounts of food and alcohol. To say we are lucky is an understatement; and I am incredibly grateful.

My Grandma has instilled a love of food into us all. She’s good many a feast, usually with an international theme, and we are all accustomed to a variety of cuisines. Our parties rarely have conventional menu, but that is one of the things I love about them.

This year we hosted Boxing Day and this involved an East Asian feast. Many of the family has lived in Korea and Dad fuelled their (and our own) love for this food with Korean Bulgogi Beef, Kimchi and Spinach Namul. My contribution was my go to, Thai curries.

However, as much as I love indulging in rich meals and complimentary drinks, I’ve grown to dislike the over indulgence in sickly sweet desserts. Especially when the food of these cuisines is often rich but not unreasonably unhealthy, as a basis of fresh flavours, meat and vegetables.

To counter act the precedent, I set myself on a mission to create some healthy desserts and this was my first attempt. It some testing but I feel it’s a great alternative and barely noticeable as such.

I would recommend adjusting the base quantities to personal preference. If you want a thicker or thinner base then increase or decrease etc.

Gluten-Free Pumpkin Pie

Gluten free, refined sugar-free and dairy-free - a holiday pie for everyone!

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes



  • 50 grams Cornflakes
  • 50 grams Puffed Rice
  • 50 grams Unsweetened Apple Sauce
  • 100 grams Banana
  • 10 grams Honey (maple syrup or agave)


  • 300 grams Pumpkin Puree
  • 150 grams Yogurt (I use dairy-free)
  • 80 grams Egg White
  • 20 grams Truvia (or other sweetener)
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg


  1. Mash the banana and add the cereal. 

  2. Then add the apple sauce and honey and mix/mash thoroughly.

  3. Then spread in an even layer into a lined cake tin.

  4. Bake in the oven on 150C for 15-20 minutes.

  5. Whisk the egg white and then mix the other filling ingredients.

  6. Add onto the base when it is taken out.

  7. Then bake in oven at 190C for 35 minutes. 

  8. Leave to cool, and refrigerate over night if possible. 

Recipe Notes

Blend the base in a food processor if possible. 

Adding soft pitted dates to the base also helps keep it together if you have any available.