You know that comforting smell of spices wafting through the house as the oven warms the room?
That’s exactly what I love about making pumpkin pie, especially when it’s gluten-free.
Years ago, when I found out I had to ditch gluten, I thought I’d never enjoy my favorite holiday pie again.
But here I am, sharing the perfect recipe that’s so good, no one even notices it’s gluten-free. Let’s get you baking a pie that will leave your family and friends begging for seconds.
Tips & Variations
- For extra flavor: Roast your pumpkin instead of using canned for a deeper taste.
- Nut-free crust: Swap almond flour for sunflower seed flour.
- Sweeter crust: Add a tablespoon of maple syrup to the dough.
- Dairy-free option: Use coconut cream instead of butter and almond milk.
Serving & Presentation
Serve your pie with a dollop of whipped coconut cream or vanilla ice cream. Garnish with a sprinkle of cinnamon or crushed pecans for a festive touch. Slice it up and watch your guests dive in with big smiles!
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Gluten-Free Pumpkin Pie
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This gluten-free pumpkin pie is a holiday classic with a rich, spiced filling and a buttery, flaky crust. Perfect for any table!
Ingredients
For the crust:
- 1 ½ cups almond flour
- ½ cup gluten-free oat flour
- 3 tbsp coconut sugar
- ½ tsp salt
- 1 stick (½ cup) unsalted butter, cold, diced (or vegan butter for dairy-free)
- 1 egg, lightly beaten (or 2 tbsp cold water for vegan option)
For the filling:
- 2 cups fresh pumpkin purée (or canned if needed)
- ¾ cup coconut sugar or brown sugar
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 3 large eggs
- 1 cup unsweetened almond milk (or regular milk)
Instructions
Step 1: Prep the crust
- In a mixing bowl, combine almond flour, oat flour, coconut sugar, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- 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.
- Form the dough into a disc, wrap it in plastic, and chill for 30 minutes.
Step 2: Roll out and parbake
- Preheat the oven to 350°F.
- Roll out the chilled dough between two sheets of parchment paper to fit a 9-inch pie dish.
- Carefully transfer it to the dish, pressing it into the edges. Trim excess dough.
- 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
- In a large bowl, whisk together pumpkin purée, sugar, spices, and salt.
- Add eggs one at a time, mixing well after each addition.
- Slowly stir in almond milk until smooth.
Step 4: Fill and bake
- Pour the filling into the prepared crust.
- Bake at 350°F for 50–60 minutes, or until the center is set but still slightly jiggly.
- Let it cool completely before serving.
Notes
Roasting fresh pumpkin will give this pie a richer flavor. Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 14g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
