This Gluten Free Pumpkin Pie is made with a gluten free pie crust with a delicious dairy-free pumpkin custard filling. It has all the flavors of a traditional pumpkin pie and is the perfect healthy fall dessert for Thanksgiving and the holidays!
PIN HERE for later and follow my boards for more recipe ideas
Gluten Free Pumpkin Pie Recipe
Looking for a delicious gluten free dessert for Thanksgiving and the holidays? This Gluten Free Pumpkin Pie is a holiday favorite and made with a rich and smooth pumpkin filling in a buttery grain-free pie crust. My family loves all kinds of pie and looks forward to having a few slices of this healthy pumpkin pie along with our Pecan Pie, Apple Pie and Pumpkin Pie Bars every year at our Thanksgiving table.
Why we love this dairy free pie recipe
Our gluten free pumpkin pie has a flaky and buttery pie crust with a deliciously creamy and perfectly spiced pumpkin custard filling.
We’ve been working hard at perfecting this paleo pumpkin pie and are happy to report that my family says this is the by far their favorite healthy pumpkin pie recipe. It’s incredibly delicious, completely dairy free, refined-sugar free and gluten free and paleo-friendly.
Ingredients for Gluten Free Pumpkin Pie
Classic pumpkin pie recipes are typically made with a combination of all purpose flour, brown sugar, evaporated milk, butter and heavy cream. Since we wanted to keep this pumpkin pie dairy free and grain-free, you’re going to need:
For the Gluten Free Pie Crust
- Vegan butter: You’ll need some softened vegan butter or refined coconut oil. You can sub with ghee or grass-fed butter if not dairy-free.
- Pure maple sugar: a granulated form of maple syrup that adds natural sweetness and is made from maple. You can sub with another superfine or powdered sweetener of your choice.
- Vanilla Extract & a pinch of salt: adds flavor and makes these extra delicious
- Almond flour: be sure to use superfine blanched almond flour and not almond meal. We used the one from Bob’s Red Mill, our favorite paleo and gluten free flour to use in place of all purpose flour.
- Coconut flour – another gluten-free flour that helps to provide the right structure. We have not tested with any other flour combination for this bread recipe, but you may try subbing with tapioca flour or arrowroot starch if you don’t have any coconut flour on hand.
- Egg – helps bind the ingredients together
For the Dairy-Free Pie Filling
- Pumpkin Puree: (be sure to use pure sugar free canned pumpkin puree or homemade fresh pumpkin puree by roasting your own sugar pumpkins. Be sure not to use canned pumpkin pie filling which has added sweeteners and fillers otherwise, it will change the taste and texture of your paleo pumpkin bars. Other people have also mentioned that they use organic sweet potato puree but we have not tried so can’t attest to whether it will work for this recipe.
- Coconut Cream: You could also use the thick part of full-fat canned coconut milk.
- Maple Syrup: adds natural sweetness and extra moisture. You can sub with another liquid sweetener of your choice such as coconut nectar syrup.
- Coconut Sugar: a lower glycemic sweetener that mimics the taste of brown sugar. To make these pumpkin pie bars keto, simply swap with another brown sugar substitute – we like Lakanto Golden Monk Fruit Sweetener but Swerve or erythritol will work as well.
- Vanilla Extract and Fine Grain Sea Salt: balances out the sweetness and adds amazing flavor.
- Pumpkin Pie Spice: If you don’t have homemade pumpkin pie spice, combine cinnamon, nutmeg, cloves and ginger.
- Ground Cinnamon
- Eggs: binds the ingredients together and helps the pumpkin filling rise. We have not tried using chia eggs or flax eggs to make this pumpkin pie vegan but would love to hear if you do. Be sure to bring your eggs to room temperature.
How to make Gluten Free Pie Crust
- MAKE THE PIE DOUGH: : Combine the almond flour, coconut flour, maple sugar, salt, butter (or ghee) and coconut oil in a food processor and pulse / process until the texture resembles thick coarse crumbs. Add the egg, then pulse again, until dough forms and comes together.
- CHILL PIE DOUGH: Gather the dough into a ball and wrap in plastic wrap. Chill dough ball in refrigerator for at least 15 minutes or up to 2 days.
- ROLL OUT PALEO PIE DOUGH: Once the dough is ready, roll between two sheets of parchment paper into a large circle big enough to cover a regular 9-inch pie dish.
- SHAPE THE PALEO PIE CRUST: Lay over the pie dish and press into the bottom and the sides of the pan. Trim & flute edges and use any leftovers for cutting out festive shapes, if desired.
- PARBAKE THE CRUST: Carefully pierce holes in the surface using a fork to prevent bubbling and place the pan in the freezer while you preheat the oven and you’re ready to prepare the filling.
How to make Gluten Free Pumpkin Pie
Be sure to read the step-by-step instructions and watch the video to see how easy this is to make.
- BAKE THE GLUTEN FREE PIE CRUST: Preheat oven to 375°F. Remove pie pan from the refrigerator and par-bake the crust for 8 minutes or until very light golden brown around the edges.
MAKE THE PUMPKIN PIE FILLING: Add all the ingredients for the filling and blend until smooth and combined. Pour and spread the filling into the par-baked pie crust.
- COVER CRUST: Cover the crust edges with a pie shield or aluminum foil to prevent burning. Bake for 35-45 minutes or until center is nearly set (still a bit jiggly) and crust is deep golden brown.
- COOL PIE: Allow to cool completely at room temperature for at least 2 hours. Top with coconut whipped cream and a sprinkle of cinnamon, if desired. If making ahead, wrap and store in the refrigerator for up to 2 days.
Storage
Let your paleo pumpkin pie to cool to room temperature, this might take about 2 hours. Then store in the fridge, loosely covered in the fridge for 2 hours or up to 3 days.
Freezer Instructions
Allow your pie to cool to room temperature. Then tightly wrap the cooled pie with several layers of plastic wrap. Wrap in a layer of aluminum foil or store in a large resealable zip-top bag to prevent freezer burn.
Store in the freezer for up to 3 months.
How to thaw pumpkin pie
Remove your frozen pumpkin pie from the freezer and store in the fridge the night before to thaw. Thawing at room temperature will cause your pie to become soggy.
Reheating
Once thawed, reheat the pumpkin pie in a preheated oven at 325 for 10-15 minutes or until warm. Or cut a slice and reheat either in your air fryer at 325 for 2-3 minutes or on a microwave-safe plate in the microwave for 1 minute at medium heat.
Can I make pumpkin pie vegan?
To make a vegan pumpkin pie, you can try swapping the butter with ghee or a vegan friendly butter substitute and use an egg substitute instead. This recipe was not tested using these substitutes so your results will vary. Serve with a dollop of coconut whipped cream.
More pumpkin recipes:
This Gluten Free Pumpkin Pie is made with a gluten free pie crust with a delicious dairy-free pumpkin custard filling. It has all the flavors of a traditional pumpkin pie and is the perfect healthy fall dessert for Thanksgiving and the holidays!
- 1 3/4 cups super fine blanched almond flour , plus more as needed
- 3 tablespoons coconut flour
- 2 teaspoons granulated pure maple sugar
- 1/2 tsp fine grain sea salt
- 1/3 cup vegan butter , (can sub with ghee or grass-fed butter if not vegan)
- 2 tablespoons coconut oil
- 1 large egg
- 1 15 oz canned pumpkin or pure pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup canned coconut cream
- 2 tablespoons pumpkin seed butter , (can also sub with almond butter)
- 1/3 cup granulated pure maple sugar
- 1 1/2 teaspoons pure vanilla extract
- ¼ teaspoon fine grain sea salt
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 2 large eggs , ROOM TEMPERATURE is ESSENTIAL
Combine almond flour, coconut flour, sweetener, salt, butter and coconut oil in a food processor and pulse / process until large pea sized crumbs appear. Add the egg, then pulse again, until dough forms and comes together. Add more flour (1-2 tablespoons at a time) as needed, if pie dough seems too sticky.
- Gather the dough into a ball and wrap in plastic wrap. Chill dough ball in refrigerator for at least 15 minutes, or up to 2 days.
- Once the dough is ready, roll between two sheets of parchment paper into a large circle big enough to cover a regular 9-inch pie dish.
- Lay over the pie dish and press into the bottom and the sides of the pan. Trim & flute edges and use any leftovers for cutting out festive shapes, if desired. Carefully pierce holes in the surface using a fork to prevent bubbling and place the pan in the freezer while you preheat the oven and you're ready to prepare the filling.
Preheat the oven to 375°F. Remove the pie pan from the refrigerator and par-bake the crust for 8-12 minutes or until very light golden brown around the edges.
Add all the ingredients for the filling into a blender and blend until smooth and combined. Pour and spread the filling into the par-baked pie crust.
Cover the crust edges with a pie shield or aluminum foil to prevent burning. Bake for 35-45 minutes or until center is nearly set (still a bit jiggly) and crust is deep golden brown.
- Allow to cool completely at room temperature for at least 2 hours. Top with coconut whipped cream and a sprinkle of cinnamon, if desired. If making ahead, wrap and store in the refrigerator for up to 2 days.
Recipe Video
Did you try this recipe?
Leave a Comment