The Best Gluten-Free Pumpkin Pie Recipe for Every Occasion

Step 1: Prep the crust

1. In a mixing bowl, combine almond flour, oat flour, coconut sugar, and salt.
2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Add the beaten egg and mix until the dough comes together. If it feels too dry, add a teaspoon of cold water at a time.
4. Form the dough into a disc, wrap it in plastic, and chill for 30 minutes.

Step 2: Roll out and parbake

1. Preheat the oven to 350°F.
2. Roll out the chilled dough between two sheets of parchment paper to fit a 9-inch pie dish.
3. Carefully transfer it to the dish, pressing it into the edges. Trim excess dough.
4. Prick the crust with a fork, line it with parchment, and fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and bake for another 5 minutes.

Step 3: Make the filling

1. In a large bowl, whisk together pumpkin purée, sugar, spices, and salt.
2. Add eggs one at a time, mixing well after each addition.
3. Slowly stir in almond milk until smooth.

Step 4: Fill and bake

1. Pour the filling into the prepared crust.
2. Bake at 350°F for 50–60 minutes, or until the center is set but still slightly jiggly.
3. Let it cool completely before serving.