There’s just something about the smell of pumpkin pie that brings me back to my childhood. Every Thanksgiving, my grandma would take out her old, worn pie dish and make her famous pumpkin pie from scratch.
She never used canned pumpkin or shortcuts, and you could taste the love in every bite. When I found out I needed to go gluten-free, I was determined to recreate her pie with a modern twist—one that’s just as delicious and made with wholesome, fresh ingredients.
Now, I want to share my version with you. It’s rich, creamy, and spiced just right. You won’t even miss the gluten—promise!
Tips for Success
- Fresh pumpkin puree: Roast a small sugar pumpkin at 375°F for 45 minutes, scoop out the flesh, and blend until smooth.
- Avoid soggy crust: Pre-baking is essential! It keeps the crust crisp and sturdy under the filling.
- Spices on point: Taste your spice mix before adding it to the filling—you can adjust it to your preference.
Variations
- Nut-free crust: Swap almond flour for gluten-free all-purpose flour and increase the butter by 1 tbsp.
- Lower sugar: Replace coconut sugar with a mix of monk fruit sweetener or maple syrup.
- Extra flavor: Add 1 tbsp of bourbon or maple syrup to the filling for a deeper taste.
Serving Suggestions
Slice and serve with a dollop of whipped coconut cream or a scoop of vanilla ice cream. Sprinkle a little cinnamon on top for that extra cozy touch.
Bake this pie, and I promise—it’ll become a family tradition of your own. Don’t forget to tell me how it turns out!
Grandma’s Perfect Pumpkin Pie
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A creamy, spiced pumpkin pie with a buttery gluten-free crust, perfect for Thanksgiving or any cozy gathering.
Ingredients
For the crust:
- 1 ½ cups almond flour
- ½ cup gluten-free oat flour
- 2 tbsp coconut sugar
- ½ tsp cinnamon
- 6 tbsp cold unsalted butter (or coconut oil for dairy-free), cubed
- 1 large egg, beaten
For the filling:
- 2 cups fresh pumpkin puree (or canned if you’re in a pinch)
- ¾ cup coconut sugar
- 2 large eggs
- 1 cup full-fat coconut milk (or heavy cream if you’re not dairy-free)
- 1 tsp pure vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- Pinch of salt
Instructions
Step 1: Make the crust
- Preheat your oven to 350°F.
- In a large bowl, mix the almond flour, oat flour, coconut sugar, and cinnamon.
- Add the cold butter cubes and work it into the dry ingredients using your fingers or a pastry cutter until it resembles coarse crumbs.
- Stir in the beaten egg until the dough comes together. Wrap in plastic and chill for 15 minutes.
- Roll the dough between two sheets of parchment paper to about ¼-inch thick. Transfer it to a 9-inch pie dish and press evenly into the bottom and sides.
- Poke holes in the crust with a fork and pre-bake for 10 minutes. Let it cool.
Step 2: Make the filling
- In a large mixing bowl, whisk together the pumpkin puree, coconut sugar, eggs, coconut milk, vanilla, and spices until smooth.
- Pour the filling into the pre-baked crust.
Step 3: Bake the pie
- Bake at 350°F for 45–50 minutes, or until the filling is set but still slightly jiggly in the center.
- Let the pie cool completely before slicing. For best results, chill for at least 2 hours before serving.
Notes
Store leftovers in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 14g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 65mg
