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gluten free pumpkin pie

Gluten Free Pumpkin Pie

Print Recipe
Pumpkin pie made with a gluten free crust
Course Dessert
Cuisine American
Keyword gluten free pumpkin pie
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8
Cost 10

Ingredients

Crust

  • 1 1/2 cups almond flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1/4 cup coconut oil melted
  • 2 tablespoons maple syrup

Pie Filling

  • 2 cups pumpkin puree
  • 3 eggs
  • 1 can coconut milk
  • ¾ cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • ½ tsp allspice
  • Pinch cloves
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees.
  • Mix all ingredients together and press into a 9" pie plate.
  • Bake for 10 minutes or until lightly browned. Let cool before filling.
  • Next, mix together the filling.
  • Preheat oven to 425°.
  • Add all filling ingredients to a bowl and mix with a mixer or a whisk until blended well.
  • Pour the filling batter into the pre-baked pie crust.
  • Bake in oven for 15 minutes at 425° then reduce temperature to 350° and bake for 40 to 50 minutes or until knife inserted near center comes out clean.