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Creamy Gluten-Free Pumpkin Pie: Best Almond Flour Crust

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A rich, spiced pumpkin pie with a sturdy, nutty almond flour crust. This gluten-free dessert offers a creamy, custard-like texture without the need for traditional pastry, making it a perfect comfort food for fall gatherings.

Ingredients

Scale
  • 1 ½ cups superfine almond flour
  • 2 tablespoons granulated sugar (or coconut sugar)
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 1 can (15 oz) pure pumpkin puree
  • 1 can (14 oz) full-fat coconut milk or heavy cream
  • 3 large eggs, room temperature
  • ½ cup brown sugar, packed
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C) and place a rack in the lower third of the oven.
  2. In a medium bowl, combine almond flour, sugar, and salt. Stir in melted butter until the mixture resembles wet sand.
  3. Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish.
  4. Blind bake the crust for 10-12 minutes until edges start to turn golden. Remove and let cool slightly.
  5. In a large bowl, whisk eggs until light. Add brown sugar and whisk vigorously for one minute.
  6. Add pumpkin puree and mix until combined. Whisk in cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  7. Pour filling into the pre-baked crust and tap the dish to release air bubbles.
  8. Bake for 50-60 minutes until edges are set and the center has a slight jiggle.
  9. Cool completely on a wire rack for at least 2 hours (preferably 4 hours or overnight) before slicing.

Notes

Use superfine almond flour for a smoother texture. Ensure eggs are room temperature to prevent curdling. Do not overmix the filling to avoid air bubbles that cause cracking. The pie must cool completely to set properly. For dairy-free, use coconut cream instead of heavy cream.

Nutrition

Keywords: gluten-free pumpkin pie, almond flour crust, dairy-free option, fall dessert, Thanksgiving pie, healthy pumpkin pie

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