This Simple Gluten-Free Pumpkin Pie is a celebration of cozy flavors and effortless elegance. With a velvety, spiced filling and a crisp, buttery crust, every bite is a perfect blend of warmth and indulgence.
The natural sweetness of pumpkin pairs beautifully with cinnamon, nutmeg, and ginger, creating a dessert that feels both comforting and luxurious. Best of all, it’s ready in just over an hour, making it ideal for any occasion.
The smooth, creamy texture of the filling contrasts delightfully with the flaky, golden crust, offering a sensory experience that’s hard to resist. Whether you’re gluten-free or simply seeking a healthier treat, this pie delivers without compromising on flavor.
Its rich aroma fills the kitchen as it bakes, promising a dessert that’s as inviting as it is delicious. Perfect for gatherings or a quiet evening, this pie is sure to become a seasonal favorite.
Ingredients for Simple Gluten-Free Pumpkin Pie
- For the Gluten-Free Almond Flour Crust:
- 2 cups (8oz/225g) almond flour
- 2 tablespoons Lakanto white sugar, Swerve, or regular sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons coconut oil or cold butter
- 1 egg
- 1 teaspoon vanilla extract (optional)
- For the Pumpkin Pie Filling:
- 2 cups (16oz/450g) pumpkin puree (canned or fresh)
- 1/2 cup (4floz/115ml) coconut cream
- 2 eggs
- 2/3 cup (5oz/142g) Lakanto sugar, Swerve, or coconut sugar
- 2 teaspoons pumpkin pie spice
- 2 tablespoons Lakanto maple syrup, maple syrup, or honey
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Step-by-Step Instructions
- Make the Gluten-Free Almond Flour Crust:
- Preheat your oven to 350°F (180°C). Generously grease a 9-inch pie tin with coconut oil and set aside.
- In a food processor, combine the almond flour, sugar, salt, and baking soda. Pulse a few times to mix.
- Add the cold coconut oil (or butter), egg, and vanilla (if using). Pulse until the dough forms a ball.
- Press the dough into the greased pie tin, spreading it evenly across the bottom and up the sides.
- Crimp the edges with a fork or your fingers for decoration.
- Bake the crust for 8-10 minutes, or until it looks dry but not browned. Set aside to cool completely.
- Make the Pumpkin Pie Filling:
- Lower the oven temperature to 325°F (160°C).
- In a large bowl, combine the pumpkin puree, coconut cream, sugar, eggs, pumpkin pie spice, salt, maple syrup (or honey), and vanilla. Mix until smooth and evenly combined.
- Assemble and Bake the Pie:
- Pour the pumpkin filling into the cooled crust.
- Bake for 50-55 minutes, or until the pie is almost fully set with a slight jiggle in the center.
- Let the pie cool completely at room temperature, then refrigerate for at least 1 hour or overnight.
- Before serving, let the pie come back to room temperature. Slice and enjoy with coconut whipped cream. Store leftovers covered in the fridge for up to 4 days.
Perfect Pairings: Toppings and Serving Ideas
Elevate your gluten-free pumpkin pie with a dollop of coconut whipped cream for a dairy-free treat. For a crunchy contrast, sprinkle toasted pecans or coconut flakes on top. If you’re feeling indulgent, drizzle with extra Lakanto maple syrup or a dusting of cinnamon sugar for added sweetness.
Storage Tips for Freshness
Store your pumpkin pie in the fridge, covered with plastic wrap or in an airtight container, for up to 4 days. For longer storage, slice the pie and freeze individual portions in freezer-safe bags for up to 2 months. Thaw in the fridge overnight before serving.
Time-Saving Hacks
To save time, prepare the almond flour crust a day ahead and store it in the fridge. You can also use canned pumpkin puree instead of fresh for a quicker filling. If you’re short on time, skip the par-baking step for the crust—just ensure it’s pressed firmly into the tin before adding the filling.
Recipe Variations to Try
Swap almond flour for cashew flour in the crust for a nuttier flavor. For a richer filling, replace coconut cream with full-fat coconut milk. If you prefer a sweeter pie, increase the Lakanto sugar by 1-2 tablespoons. You can also experiment with adding chopped dark chocolate to the filling for a decadent twist.
Equipment You’ll Need
A food processor is essential for blending the crust ingredients smoothly. Use a 9-inch pie tin for even baking and a mixing bowl for the filling. A fork or pie crimper will help create decorative edges on the crust. For precise baking, a kitchen timer or oven thermometer ensures perfect results.
Simple Gluten Free Pumpkin Pie
Ingredients
Gluten Free Almond Flour Crust
- 2 cups almond flour 8oz/225g
- 2 tablespoons Lakanto white sugar, Swerve or sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons coconut oil, or butter, cold
- 1 egg
- 1 teaspoon vanilla extract, optional
Pumpkin Pie Filling
- 2 cups pumpkin puree, canned or fresh 16oz/450g
- 1/2 cup coconut cream 4floz/115ml
- 2 eggs
- 2/3 cup Lakanto sugar, Swerve, or coconut sugar 5oz/142g
- 2 teaspoons pumpkin pie spice
- 2 tablespoons Lakanto maple syrup, maple syrup or honey
- 2 teaspoons vanilla
- 1/4 teaspoon salt
Instructions
- Make the gluten-free almond flour crust: Preheat your oven to 350°F (180°C), then generously grease a 9 inch pie tin with coconut oil, set aside.
- In a food processor combine the almond flour, Lakanto Sugar, salt and baking soda. Pulse a few times just to combine.
- Next, add in the cold coconut oil, egg, and vanilla, then pulse until the dough forms into a ball.
- Using your hands, press the ball of dough into the greased pie tin, pressing the dough up the sides of the pie tin.
- Using a fork or your fingers crimp the edged of the pie crust for decoration.
- Bake the crust for 8-10 minutes or just until dry and no longer raw looking. You just want to par-bake the crust, not brown it.
- Set the crust aside to fully cool.
- Make the Pumpkin Pie Filling: While the crust is cooling make the pie filling: Turn the oven down to 325°F ( 160°C).
- In a large bowl, combine the pumpkin puree, coconut cream, sugar, eggs, pumpkin pie spices, salt, Lakanto Syrup, and vanilla. Mix until evenly combined.
- Assemble the pie: Once the pie crust has fully cooled, pour the pumpkin custard mixture into the crust.
- Bake the pie for 50-55 minutes or until almost fully set with a slight jiggle in the center.
- Allow the pie to cool fully to room temperature before placing in the fridge for a minimum of 1 hour to overnight.
- To serve, remove from the fridge and allow to come back to room temperature. Slice and serve with coconut whipped cream.
- Cover and store in the fridge for up to 4 days.