Some foods are simply part of the season, and pumpkin pie is one of them. This Gluten-Free Pumpkin Pie keeps everything you love about the Thanksgiving classic - creamy pumpkin filling, plenty of warming spices, and a rich crust - while using simple, gluten-free ingredients.
The easy almond flour crust is pressed directly into the pie plate, so there’s no rolling or complicated gluten-free pastry required. Serve it as-is or with a generous spoonful of freshly whipped cream.
Ingredients (serves 8)
For the Almond Flour Crust:
2 cups finely ground almond flour
1/4 tsp sea salt
1/4 tsp ground cinnamon
1/4 cup grass-fed butter, melted
2 TBS pure maple syrup
For the Pumpkin Filling:
1 (15 oz) can 100% pure pumpkin
3 large pasture-raised eggs
3/4 cup full-fat coconut milk
1/2 cup pure maple syrup
1 tsp pure vanilla extract
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp sea salt
Instructions:
Preheat oven to 350°F.
Lightly grease a 9-inch pie plate.
In a medium bowl, combine almond flour, sea salt, and cinnamon.
Stir in melted butter and maple syrup until the mixture is evenly moistened.
Press the crust mixture firmly and evenly into the bottom and up the sides of the pie plate.
Bake the crust for 8-10 minutes, until it is just beginning to turn golden around the edges. Remove from the oven and allow it to cool slightly.
While the crust cools, add pumpkin, eggs, coconut milk, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and sea salt to a large bowl.
Whisk until the filling is completely smooth and well combined.
Pour the filling into the prepared crust and smooth the top.
Bake for 45-55 minutes, or until the edges are set and the center still has a slight jiggle.
Remove from the oven and allow the pie to cool completely at room temperature.
Refrigerate for at least 2 hours before slicing to allow the filling to fully set.
Tips & Swaps:
Almond flour browns more quickly than a traditional flour crust. If the edges become too dark during baking, loosely cover them with foil.
Substitute heavy cream for the full-fat coconut milk.
Pumpkin pie is a great make-ahead dessert. Prepare it the day before and keep it refrigerated until you're ready to serve.
The filling will continue to set as the pie cools and chills, making it much easier to slice.
Why It Works For Fall:
Pumpkin and warming spices make this a natural addition to a November or Thanksgiving table.
Almond flour creates a simple crust without requiring a complicated gluten-free flour blend.
100% pure pumpkin gives the filling its creamy texture, beautiful color, and naturally occurring nutrients.
