Description
This decadent, allergen-friendly pumpkin pie features a perfectly nutty almond flour crust and a silky, spiced pumpkin custard. Naturally gluten-free and dairy-free, this recipe achieves a rich, velvety consistency using coconut cream, making it a reliable and wholesome favorite for holiday gatherings or cozy weekends. Enjoy this refined-grain-free classic that is as easy to prepare as it is delicious.
Ingredients
2 cups blanched fine almond flour
2 tablespoons Lakanto or Monk fruit sweetener
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2 tablespoons cold coconut oil
1 large egg
1 teaspoon vanilla extract
2 cups 100% pure pumpkin puree
1/2 cup thick coconut cream
2 teaspoons pumpkin pie spice
2 tablespoons pure Grade A maple syrup
Instructions
Preheat your oven to 350°F (180°C) and grease a 9-inch pie tin with coconut oil.
Combine almond flour, sweetener, baking soda, and salt in a food processor using short pulses.
Add the cold coconut oil, egg, and vanilla extract, then pulse until the dough forms a ball.
Press the dough mixture firmly into the bottom and up the sides of the prepared pie tin.
Crimp the edges with a fork or your fingers.
Bake the shell for 8 to 10 minutes until dry to the touch, then cool completely.
Whisk together the pumpkin puree, coconut cream, spice, and maple syrup in a mixing bowl until smooth.
Pour the filling into the cooled crust and smooth the top.
Bake for about 50 minutes until the center is set.
Cool completely before slicing and serving.
Notes
Ensure the coconut cream used is solidified/thick for the best custard texture. The pie should be completely cooled before slicing to allow the custard to set properly. Store covered in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 9g
- Sodium: 145mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg