5-Ingredient Pumpkin Pie Loaf // Grain Free & Dairy Free

5-Ingredient Pumpkin Pie Loaf // Grain & Dairy Free

Confession:

I try to hold back, I try my best not to overload on pumpkin and practice restraint but it’s SO HARD this time of year. I know it would probably be annoying to post something pumpkin every week for 2 months… but I mean, there’s endless pumpkin possibilities

5-Ingredient Pumpkin Pie Loaf // Grain & Dairy Free

I already did a PUMPKIN Round-Up post last year, so I won’t do it again this year, but I can’t promise there won’t be at least one more pumpkin recipe on the blog this Fall! I do have a client request for pumpkin crepes, so I’m going to see if I can come up with something!

I created this super moist, dense, and delicious 5-Ingredient Pumpkin Pie Loaf by adapting an awesome recipe from the Wellness Mama for pumpkin muffins! I had bought a can of pumpkin pie filling (naturally sweetened with cane sugar) from SPUD in a recent order and thought I’d give it a try. I usually only buy the pure pumpkin in the can, but I figured a canned pie filling with all natural, organic ingredients would be a fine compromise!

5-Ingredient Pumpkin Pie Loaf // Grain & Dairy Free

Creating this pumpkin pie loaf is a serious breeze. It’s so easy you could make it with your eyes closed.

So, this is a perfect recipe to make with little ones or just whip up if you are pressed for time and want something to wow friends/family/coworkers/your cat… whoever (don’t judge, my cats LOVE pumpkin!).

5-Ingredient Pumpkin Pie Loaf // Grain & Dairy Free

Aside from the fact that there’s cane sugar in the pumpkin pie filling (which is not a biggie in my opinion…as long as one isn’t overloading on cane sugar every day!), this recipe is nothing but nutrient-dense, chock-full of fibre, loaded with healthy fats, balanced with protein, and dripping with that classic pumpkin pie flavour.

Thanksgiving breakfast…snack…dessert?? Yes please!

5-Ingredient Pumpkin Pie Loaf // Grain & Dairy Free

Just imagine: a thick, warm, fresh out of the oven slice, smeared with Earth Balance heavenly!

If you aren’t a fan of pumpkin, I would LOVE for you to try this recipe with sweet potato puree OR mashed banana in place of the pumpkin and let me know how it turns out! Let the experimenting begin! That’s usually how the best recipes are made!

5-Ingredient Pumpkin Pie Loaf // Grain & Dairy Free

What’s on your menu for (Canadian) Thanksgiving (or American if you plan this early!)? I’d love to hear about it in the comments below!  

5-Ingredient Pumpkin Pie Loaf // Grain & Dairy Free
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 5 Eggs
  • 1 cup organic pumpkin pie filling (I use Farmer's Market brand which is sweetened with cane sugar)
  • ¼ cup coconut oil
  • ½ cup coconut flour
  • 1 tsp baking soda
Instructions
  1. Preheat oven to 400 degrees
  2. Add eggs and pumpkin pie filling to a bowl, whisk together with an electric beater or by hand.
  3. Add in coconut flour, melted coconut oil, and baking soda and continue to mix until smooth.
  4. Pour into a well greased (with coconut oil) SMALL loaf pan (8x4).
  5. Bake for 22-25 minutes until lightly browned and set in middle, use a toothpick to check.
  6. Additional toppings: I used almonds, shaved coconut, coconut sugar, and hemp seeds.

**Recipe Adapted from Wellness Mama

Have a lovely Sunday!

Christal

Nutritionist in the Kitch

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

    • I have personally not tried that Christelle, it might end up being too dry but you can definitely give it a try!

  • Hey, I’m from Germany and we don’t have pumpkin pie filling or pumpkin puree in stores, but I’ve got a whole pumpkin I could use. Do you have a recipe to make the filling from scratch?

  • Made this using apples. Not sure if I’d rave about it but the texture was surprising. It was like a light sponge. Enjoyed it more as a savoury side rather than dessert. Perhaps the cane sugar in the pumpkin purée made it taste sweeter?

    • Hi Rose! Yes, I would imagine if you used only apples and not the pumpkin pie mixture it wouldn’t have been as sweet! The spongy texture was likely from the eggs! I hope you still enjoyed the apple version but I would also highly recommend making it using the pumpkin pie puree!

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