Name: Silky Spiced Gluten Free Pumpkin Pie (with almond flour pie crust!)
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 8
Cuisine: pie
Ingredients: 1/4 cup melted butter; 2 tbsp coconut sugar; 2.5 cups almond flour; 1 egg; 1/2 teaspoon salt; 1 can pumpkin puree; ⅔ cup coconut cream; 3 eggs; 1/3 cup coconut sugar; 2 tbsp agave nectar, honey or maple syrup; 1 heaped tbsp coconut oil, melted; 1 tsp pumpkin pie spice; 1/2 tsp cinnamon; 1/4 tsp salt

This is an overhead vertical image of a pumpkin pie. The pumpkin pie is in a white pie dish with a light brown pinched pie crust, a large dollop of whipped cream and a sprinkle of ground cinnamon. The pie dish sits on a light grey, almost white surface. Antique silverware is to the right side of the pie dish. To the top right corner of the image is a couple small white plates stacked on top of each other. A small white plate with a slice of pumpkin pie is to the bottom right corner and another plate with a slice of pumpkin pie is in the bottom right corner. A small handheld sifter with ground cinnamon is to the bottom center of the image with two cinnamon sticks. — Gluten free pumpkin pie is luscious, creamy and perfectly spiced with warm, cozy flavor. The flakey almond flour crust is the perfect base!

It’s pie season y’all!! Pies with fruit. Pies with nuts. Don’t forget the chocolate pies! We’ve got pies on pies on pies, people!!

Everyone has their favorite pie. My favorite is pecan. This chocolate ganache pie is a close second, though. I use this almond flour pie crust in all of them because it’s super simple and only four ingredients. If you’re looking to experiment with your own pie middles, that almond flour pie crust is a great base!

Since we have to cover all our bases, pumpkin pie has to happen. It’s a must!

This gluten free pumpkin pie is…

Dairy free!! I love using coconut cream in the pie not because I’m, necessarily going for a dairy free thing. I’m using it because it makes for a better, silkier, creamier pie. The crust uses a bit of butter but if you want to do the whole shebang dairy free, just sub in your favorite vegan butter!

Perfectly spiced! I love the warm spices of pumpkin pie. It’s so sweet and lovely. Don’t hesitant to bump it up a notch if you want the kind of spice that knocks your socks off. Add an extra teaspoon or a little extra sprinkle never hurt nobody!

This is a vertical image looking at a pumpkin pie from an overhead angle. The pumpkin pie is cut into with slices taken out and the image focuses on the layers of crust and pumpkin. The pie has a large dollop of whipped cream and a sprinkle of ground cinnamon. The pie dish sits on a white surface with a small stack of white plates to the top right corner and a spoon peeking in from the right side of the image.

Ingredients for gluten free pumpkin pie filling:

Pumpkin Puree: provides the signature pumpkin flavor essential for a classic pumpkin pie. Plus it adds the body to the filling, making it thick and smooth.
Coconut Cream: adds a rich and creamy consistency, making the filling silky and luscious.
Eggs: Bind the ingredients together and provide structure, helping the filling set properly. They also contribute to the smooth, custard-like consistency.
Coconut Sugar: Offers a rich, caramel-like sweetness that complements the spices and pumpkin.
Agave Nectar, Honey, or Maple Syrup: Add sweetness without being overly refined.
Coconut Oil: Adds moisture and richness to the filling, contributing to a smooth texture.
Pumpkin Pie Spice: A blend of spices (typically cinnamon, nutmeg, ginger, and cloves) that enhances the pumpkin flavor, adding warmth and depth to the filling.
Cinnamon: Adds a distinct warmth and spiciness that complements the pumpkin and other spices, making the flavor profile more complex.
Salt: Enhances and balances the sweetness and spices, bringing out the flavors of all the ingredients and preventing the pie from tasting flat.

This is a horizontal overhead image looking at a white pie dish. In the pie dish is a light beige colored pie crust with fork holes poked throughout it. The pie crust is crimped and pinched around the edges to create a scalloped edge. The pie dish sits on a light grey and white surface with a fork on the surface to the right side of the pie dish. — Make the pie crust and pre-bake it.

This is an overhead horizontal image of a glass bowl with eggs, milk, coconut sugar, and pumpkin puree in it. A silver utensil is dipping into the bowl with the handle leaning against the side of the bowl, pointing to the top right corner of the image. The bowl sits on a light grey surface. — Combine the ingredients for pumpkin pie filling and mix until creamy.

This is an overhead horizontal image of a white pie dish with a light brown pinched pie crust with a raw pumpkin pie filling in it. The pie dish sits on a light grey, almost white surface. — Add the pumpkin pie filling into the pie crust and bake again.

This is an overhead horizontal image of a white pie dish with a light brown pinched pie crust with baked pumpkin pie filling in it. The surface of the pumpkin pie has cracks ion it. The pie dish sits on a light grey, almost white surface. — Bake and allow to cool before topping with whipped cream and a sprinkle of ground cinnamon.

How to make filling for gluten free pumpkin pie

Whisk together the coconut cream, pumpkin puree, eggs, pumpkin spice, salt, agave nectar, coconut sugar, coconut oil, and vanilla. You’re welcome to add a dash of cinnamon or nutmeg if you like your pumpkin pie a bit more spiced.

When the crust is done baking, slowly pour the pumpkin mixture in the center and pop it back into the oven for another 50 – 60 minutes until the center is set and the top is no longer wet looking.

Top with your favorite whip cream or ice cream and a sprinkle of ground cinnamon.

This is an overhead vertical image of a small white plate with a slice of pumpkin pie on it. The pie has a dollop of whipped cream and a sprinkle of ground cinnamon. The plate sits on a light grey, almost white surface and a fork, with a bite of pumpkin pie on it, is on the plate with the handle leaning against the edge of the plate pointing to the top right corner of the image.

More delicious pumpkin recipes:

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Recipe

GF Gluten-Free VG Vegetarian