A beautifully smooth, simple, and utterly delicious gluten-free and refined sugar-free rendition of a classic pumpkin pie -- sure to be an instant favorite.
Ingredients
For crust
- 135 g gluten-free flour of choice (oat, sorghum, teff, etc) about 1 ¼ cups
- 202 g almond flour about 1 ¾ cups
- ½ tsp fine sea salt
- ⅓ cup melted, unsalted butter or oil of choice
- 4 tbsp maple syrup
For filling
- 1 can pure pumpkin
- 1 ½ cups heavy cream
- 3 large eggs
- ¾ cup sweetener of choice coconut sugar, maple syrup, raw sugar, brown sugar or a mix
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp fine sea salt
Instructions
Make crust
- Well oil or butter a pie pan. Preheat oven to 350 ° F.
- In a large bowl, whisk together the gluten-free flour, almond flour, and salt. Drizzle in the melted butter or oil and maple syrup, then mix well to combine. Press the crust into the pie pan using the heal of your hand and pressing and spreading it evenly in the pan.
- Prick the crust all over with a fork and place in the oven and bake for about 15-17 minutes, until crust is very lightly browned. Place on a baking sheet.
Make filling
- In another large bowl, whisk together the pumpkin, cream, eggs, coconut sugar, spices, and salt. When crust is ready, pour in the filling. Place the pie in the oven on the baking sheet and bake until set, about 55-60 minutes.
- Remove pie from oven and let cool fully before serving. Pie should be kept in the fridge (I like it cold!) and will keep, well wrapped, for up to 5 days.
Notes
Flour substitutions -- you can use any gluten-free flour here. If you need to substitute the almond flour, try tiger nut flour or another nut flour.
Sugar substitution -- use brown sugar or a combination of coconut sugar and brown sugar or any sweetener here that you like as long as it totals 3/4 cup. I LOVE maple syrup in a pumpkin pie but it can be a bit cost prohibitive.
Heavy cream substitution -- use full fat coconut milk in equivalent amounts.
Oil or butter -- I've used coconut oil and unsalted butter interchangeably in the crust and both are great though I prefer to use coconut oil.