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Irresistible Gluten-Free Pumpkin Pie in Just 45 Minutes

Gluten-Free Pumpkin Pie with a Flaky Almond Flour Crust
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A delicious gluten-free pumpkin pie with a flaky almond flour crust. Perfect for holidays or any occasion.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 large egg
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 large eggs
  • 1/2 cup coconut milk

Instructions

  1. Preheat oven to 350°F.
  2. Mix almond flour, coconut flour, and salt in a bowl.
  3. Cut in cold butter until crumbly.
  4. Add egg and mix until dough forms.
  5. Press dough into a pie dish and bake for 10 minutes.
  6. Whisk pumpkin puree, coconut sugar, and spices in a bowl.
  7. Add eggs and coconut milk, mix well.
  8. Pour filling into crust and bake for 45-50 minutes.
  9. Let cool before serving.

Notes

  • Store leftovers in the fridge for up to 4 days.
  • Freeze for longer storage.
  • Top with whipped cream if desired.

Nutrition

Keywords: gluten free pumpkin pie almond flour crust dessert

Find it online: https://glutenfreetastes.com/gluten-free-pumpkin-pie-with-flaky-almond-flour-crust/