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!
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.
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.