Gluten-Free Pumpkin Pie Recipe

As the leaves turn shades of amber and gold, there’s nothing quite like the warm, spiced embrace of a pumpkin pie to bring the family together. Our Gluten-Free Pumpkin Pie is a heartwarming tribute to the cozy flavors of fall, crafted with love and inclusivity in mind. With a tender, nutty crust made from almond flour and a rich, aromatic filling, this pie is perfect for those seeking a gluten-free treat without sacrificing taste. Gather your loved ones and indulge in this seasonal delight that celebrates the joy of baking and sharing.

Ingredients

• 1 and 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup
• 1/2 teaspoon salt
• 1 can (15 oz) pure pumpkin puree
• 1 cup coconut milk
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with a small amount of coconut oil.
2. In a large bowl, combine the almond flour, coconut flour, melted coconut oil, maple syrup, and salt until the mixture forms a dough.
3. Press the dough evenly into the prepared pie dish, ensuring it covers the bottom and sides. Poke a few holes in the crust with a fork to prevent bubbling.
4. Bake the crust for 10 minutes until lightly golden. Remove from oven and let cool.
5. In a medium bowl, whisk together the pumpkin puree, coconut milk, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and cloves until smooth and well combined.
6. Pour the pumpkin filling into the pre-baked crust, spreading it out evenly.
7. Bake for 50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
8. Allow the pie to cool completely before slicing and serving. Enjoy!

Helpful Tips

For a more robust flavor, you can add a tablespoon of molasses to the filling mixture. If you’re short on coconut oil, melted butter or ghee can be used as a substitute. Store any leftover pie in the refrigerator, covered, for up to 4 days. If you prefer, you can make the crust a day ahead and store it at room temperature.

Complementary Dishes and Drinks

This Gluten-Free Pumpkin Pie pairs delightfully with a dollop of whipped coconut cream or a scoop of vanilla ice cream. For beverages, consider serving it with hot apple cider, spiced tea, or a rich, dark coffee for a complete fall experience.

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