Warm & Cozy Pear Pumpkin Pie (Gluten-Free Bliss!)

You know, every time I bake this pie, I think about the cool autumn days when the kitchen fills with the warm smell of cinnamon and nutmeg.

It’s a little nostalgic—something about the mix of pears and pumpkin makes me feel like I’m keeping a family tradition alive while putting a fresh spin on it.

Plus, this recipe is gluten-free, so everyone at the table can enjoy a slice (or two). It’s like the best of fall flavors in one bite, and trust me, it’s easier to make than you’d think.

Tips for Flavor & Nutrition

• Use fresh pumpkin: Roast your own pumpkin for a sweeter, more natural taste.
• Enhance pear flavor: Toss pear slices in a splash of lemon juice for brightness.
• Maximize nutrition: Keep the skin on the pears if you don’t mind the texture—it’s packed with fiber.

Variations

• Dairy-Free: Use coconut oil in the crust and replace almond milk with oat milk.
• Nut-Free: Swap almond flour with oat flour and use sunflower seed butter in the crust.
• Extra Sweet: Add a drizzle of honey or sprinkle coconut sugar on top before baking.

Presentation & Serving

Serve warm or chilled with a dollop of whipped cream (or coconut whipped cream for dairy-free). A sprinkle of crushed pecans on top gives it a little crunch and makes it look fancy!

Warm & Cozy Pear Pumpkin Pie

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• Author: Judy Goudy
• Total Time: 1 hour 5 minutes
• Yield: 8 slices 1x
• Diet: Gluten Free

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Description

A gluten-free pie bursting with fall flavors, combining creamy pumpkin and sweet pears in a nutty almond crust. Perfect for gatherings or a cozy night in.

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Ingredients

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• For the crust:
  • 1 ½ cups almond flour
  • ¼ cup tapioca flour
  • 2 tbsp coconut sugar
  • 1 pinch of salt
  • 5 tbsp cold butter or coconut oil (for dairy-free)
  • 1 large egg
• For the filling:
  • 1 cup fresh pumpkin puree (not canned)
  • 2 ripe pears, peeled and thinly sliced
  • ½ cup maple syrup
  • 2 large eggs
  • ¾ cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 pinch of salt

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Instructions

Make the Crust:

1. Preheat your oven to 350°F.
2. In a medium bowl, mix almond flour, tapioca flour, coconut sugar, and salt.
3. Cut in cold butter (or coconut oil) with a fork until crumbly. Add the egg and mix until the dough holds together.
4. Press the dough into a 9-inch pie pan, covering the bottom and sides evenly. Poke a few holes in the base with a fork to prevent puffing.
5. Bake the crust for 10 minutes, then set aside to cool.

Prepare the Filling:

1. In a large bowl, whisk together pumpkin puree, maple syrup, eggs, almond milk, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
2. Lay the pear slices in a decorative pattern over the cooled crust. Pour the pumpkin mixture gently over the pears, ensuring they stay in place.

Bake the Pie:

1. Bake at 350°F for 45–50 minutes, or until the filling is set in the center.
2. Let the pie cool completely before slicing. This step is crucial for the filling to firm up.

Notes

Cool completely for best slicing results.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 12g
• Sodium: 95mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 50mg