Description
This gluten-free pumpkin pie is the ultimate holiday dessert, featuring a nutty, crisp almond crust and a silky, spiced pumpkin filling. Designed for inclusivity without compromising on texture, this sophisticated recipe replaces standard flour with an almond-based foundation to prevent soggy crusts. The contrast between the rich, custard-like center and the toasted almond crumble on top makes for an unforgettable seasonal treat that fits perfectly into any festive gathering, offering both comfort and elegance in every slice.
Ingredients
1.5 cups blanched almond flour
1/4 cup cold unsalted butter
2 tablespoons cold water
15 ounces pure pumpkin purée
3/4 cup packed brown sugar
1 cup + 2 tablespoons heavy cream
3 large eggs
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 cup sliced almonds
1 pinch sea salt
Instructions
Whisk almond flour, salt, and a touch of sugar in a mixing bowl.
Cut in cold butter until the mixture achieves a coarse, crumbly consistency.
Drizzle in cold water gradually, mixing until the dough binds together.
Press the dough firmly into the bottom and sides of a greased pie pan.
Chill the crust for at least one hour.
Preheat oven to 350°F.
Process pumpkin purée until completely smooth.
Whisk in brown sugar, heavy cream, eggs, and spices until combined.
Pour the filling into the chilled crust.
Bake for 45-50 minutes until the edges are set but the center remains slightly wobbly.
Sprinkle with sliced almonds during the last 10 minutes of baking.
Cool completely before serving.
Notes
Ensure the pumpkin purée is 100% pure pumpkin, not pie filling. Keep the butter and water cold to maintain the crust’s structure. Store in the refrigerator for up to 3 days.
- Prep Time: 75
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg