This easy gluten free pumpkin pie recipe is going to be a Thanksgiving hit. It is made with an almond and coconut flour base and has a delicious creamy pumpkin filling Top the pie with ice cream to take it to another level. This recipe does require some patience as you need to let the dough harden and once cooked, the pie does need to cool then ideally be refrigerated. However, it’s completely worth the wait!
For this recipe, you will need:
- Almond Flour
- Coconut Flour
- Salt
- Ghee: I love using ghee as a butter replacement and it’s lactose free. It’s packed with vitamins and anti-inflammatory properties and elevates the taste of any dish! My favorite one to use is 4th & Heart.
- Egg: I like to use pasture raised eggs because they pack in the most amount of nutrients
- Vanilla: make sure it’s just pure vanilla extract and not imitation vanilla extract which uses artificial and refined sugars, flavors, and preservatives
- Maple Syrup: it’s best to use pure maple syrup for best flavor and to be the most nutrient dense and cleanest option
- Pumpkin Puree: this should just be pumpkin and organic is best
- Coconut Sugar
- Coconut Milk: look at the label to make sure it is just coconut and water (no guar gum)
- Cinnamon or Pumpkin Pie Spice: make sure there is no refined sugar in your pumpkin spice mix
Tips:
- You can use butter instead of ghee
- Poke holes with a fork in the crust before you add the pumpkin filling
- Pumpkin pie is traditionally enjoyed cold, but you can also enjoy it warm if you prefer
How to Store:
- Cover your pie leftovers with foil or bees wrap and store in the refrigerator for up to 3 days
Other holiday recipes to try:
Crispy Butter Roasted Potatoes with Thyme
Sparkling Cranberry Apple Cider
Healthier Gluten Free Pumpkin Pie
Cooking & Baking Supplies
- Quiche Dish Baking Pan
Ingredients
Pie Crust
- 2 1/2 cups almond flour
- 2 tbsp coconut flour
- 1/4 tsp salt
- 1/4 cup ghee, melted
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup + 2 tbsp cup maple syrup
- oil or ghee to coat pie pan
Filling
- 1 15oz can pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 cup canned coconut milk
- 1/2 tsp cinnamon or pumpkin pie spice
- 3 tbsp coconut flour
Instructions
- Preheat the oven to 350 degrees.
- In one large mixing bowl, make the pie crust. First add in your dry ingredients (almond flour, coconut flour, salt) to the mixing bowl. Then add in the wet ingredients (ghee, egg, vanilla extract, maple syrup) and stir until smooth.
- Roll the dough into a ball and place the mixing bowl into the refrigerator for 15-20 minutes to harden.
- While the dough is in the refrigerator, make your filling. Add all of the filling ingredients to a food processor or high speed blender and blend until smooth.
- Coat your pie dish well with melted ghee or oil.
- Remove your dough from the refrigerator. Place the dough ball between two pieces of parchment paper and roll it out until it’s about two inches thick (or large enough to fit the pie dish), then add your dough to the pie dish and even it out with your hands, making sure some of the dough is going up the sides of the pie dish (about ½ inch). Poke holes in the crust with a fork.
- Add your pumpkin filling into the pie crust.
- Cook on the bottom rack of your oven for 60 minutes. Make sure to keep an eye on it as every oven is different. If the crust starts to burn, cover the pan with tin foil. Check on the pie at the 30, 45, and 50 mark to see how it looks to ensure that it doesn't burn. It’s normal for the outer rim to look done and the middle to be a little jiggly. It will set once you let it cool for a couple of hours.
- Remove the pie from the oven, let it cool, and then place the pie in the refrigerator for 3-4 hours to set (optional, but let it cool first before eating). The center will be a bit jiggly and the top of the pie will have cracks.
- Remove from the refrigerator and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
