I found this recipe here:
Allergen-Free Pumpkin Pie Recipe: gluten-free, grain-free, nut-free, sugar-free, dairy-free
This recipe comes from Nourishing Traditions by Sally Fallon.
The pie crust was very easy to make. I used the coconut oil for the crust. Depending on how this tastes, I want to try the crust using butter instead of coconut oil Also, I am looking for a good nut crust instead of the coconut crust. But hey, I should give this a chance before I start planning new ways of making it. Though in general I like nut crusts, I am going to miss the nice flaky crust that flour, butter, shortening, and water give. But for the sake of my health, it is worth it.
Instead of honey I used 4 packages Truvia. One tip, let the coconut milk get warm so that the coconut fat can be easily mixed into the liquid.
It seemed a bit weepy when I took it out of the oven. I am counting on the fact that custard pies, like this pumpkin pie, actually continue to cook when they are taken out of the oven; at least for a while.
It is out of the oven, but the text says it tastes better the following day, after having been in the refrigerator all night.
I made the pie in a 10 inch pie plate because I always find that the recipe over-fills the 9 inch pie plate – and I mean that happens to me with all pumpkin pie recipes.
Dress Me In Silk 