Growing up, pumpkin pie was the heart of every holiday meal—warm, spiced, and irresistible.
But as I got older and started navigating gluten-free living, I realized how much I missed that comforting slice of pie after dinner.
So, I set out to recreate the classic with a gluten-free twist that’s just as creamy and rich, but a little healthier and packed with flavor.
This pie isn’t just a dessert; it’s a way to bring everyone to the table, no matter their dietary needs. Whether you’re hosting or just treating yourself, this recipe feels like a hug in every bite.
Tips and Variations
- Pumpkin Prep: Roast a small pie pumpkin (sugar pumpkin) at 375°F for about 40 minutes. Scoop out the flesh, and puree until smooth for an extra fresh taste.
- Dairy-Free: Swap the cream cheese with a vegan cream cheese and the butter with chilled coconut oil.
- Sweeter Pie: Use honey instead of maple syrup for a slightly richer flavor.
- Nut-Free: Replace almond flour with oat flour for the crust.
Serving Suggestions
Serve chilled with a dollop of whipped cream (or coconut cream for dairy-free folks) and a sprinkle of cinnamon. For extra flair, decorate with candied pecans or a drizzle of caramel sauce. Perfect for Thanksgiving or any cozy gathering!
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Gluten-Free Cream Cheese Pumpkin Pie
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A creamy, spiced pumpkin pie with a gluten-free crust, perfect for holiday gatherings or a comforting dessert year-round.
Ingredients
Crust:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 tablespoons coconut sugar
- ½ teaspoon salt
- ½ cup unsalted butter or coconut oil (cold, cubed)
- 1 egg, beaten
Filling:
- 1 cup fresh pumpkin puree (or canned if needed)
- 8 oz cream cheese (softened)
- 2 large eggs
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Prep the Crust:
In a mixing bowl, combine the almond flour, coconut flour, sugar, and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or your hands until it forms a crumbly texture. Stir in the beaten egg and form a dough ball. Wrap in plastic and chill for 30 minutes. - Bake the Crust:
Preheat your oven to 350°F (175°C). Roll out the dough between two sheets of parchment paper and transfer it to a 9-inch pie pan. Trim the edges and poke the base with a fork to prevent bubbling. Pre-bake for 10 minutes. - Make the Filling:
Beat the cream cheese until smooth. Add the pumpkin puree, maple syrup, vanilla, and spices, mixing until combined. Gradually beat in the eggs one at a time until the filling is creamy and lump-free. - Assemble and Bake:
Pour the filling into the pre-baked crust and smooth the top with a spatula. Bake for 40–50 minutes or until the center is just set. Cool completely on a wire rack before chilling for at least 2 hours.
Notes
Use fresh pumpkin for the best flavor. Chill the pie for at least two hours for clean slices.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 12g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
