Gluten Free Pumpkin Pie
This dairy-free, gluten-free pumpkin pie is rich and creamy, with just the right amount of spice. It's the perfect dessert for the holiday season!
Ingredients
FOR THE CRUST:
- 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
FOR THE FILLING:
- 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
Instructions
For the crust:
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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.
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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.
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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.
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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.
Make the Filling:
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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.
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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.
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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.
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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.