Gluten-Free Pumpkin Pie with Almond-Flour Crust 🍂 – Classic Flavor, Safe for All – Pin It & Breathe Easy! 🕊
This gluten-free pumpkin pie with almond-flour crust offers perfect holiday flavor, safe for everyone to enjoy! Top with whipped cream and serve alongside a cozy autumnal meal.
Swap out traditional pie crust for this gluten-free almond-flour version to create a pumpkin pie that’s safe for dietary needs without sacrificing flavor. The warm spices of cinnamon, nutmeg, and ginger pair perfectly with the creamy pumpkin filling, while the buttery almond crust adds a rich, nutty depth. This pie is ideal for Thanksgiving or autumn gatherings where everyone can enjoy a slice together.
Whether you’re hosting a family holiday dinner or planning a potluck where gluten sensitivity is a concern, this recipe ensures no one has to miss out on the classic comfort of pumpkin pie. The almond-flour crust is easy to make with minimal ingredients and delivers a satisfying crunch. The filling is smooth, spiced to perfection, and ready in less than an hour. With whipped cream on top, it’s a festive finishing touch that brings a warm autumn feel to any table.
This pie is also versatile! Serve it warm or cold, with a scoop of vanilla ice cream or a dollop of sour cream for contrast. It’s equally at home in an autumn brunch or a cozy weekend dessert. The recipe is simple to customize with additions like a cinnamon-sugar swirl or toasted pecans on top. Best of all, there’s no complicated baking equipment or rare ingredients—all you need is a few pantry staples and 1 hour to transform your kitchen into a holiday haven.
For those avoiding gluten, the almond crust is a game-changer. It avoids the grittiness that gluten-free flours can sometimes create while maintaining the texture and richness of a classic crust. The filling uses pumpkin puree, eggs, and a blend of spices to create a velvety consistency that’s perfectly balanced with the crust’s buttery crispness. No one will miss traditional pie, and everyone will appreciate the thoughtful effort to make dessert inclusive for all.
By the end, you’ll have a show-stopping pie that looks just like a bakery version, with zero compromise on taste or quality. The best part? You’ll have leftovers that reheat beautifully or can be frozen for future holidays. Pin this recipe now to guarantee a stress-free, gluten-free celebration!
Ingredients
Crust:
- 1½ cups almond flour (finely ground, blanched)
- ¼ cup unsalted butter, chilled and cubed
- 3–4 tbsp cold water
- 1 tsp maple syrup or sugar
- ½ tsp salt
Filling:
- 10 oz canned pumpkin puree (not pie filling)
- 1¼ cups canned coconut milk or heavy cream
- ⅓ cup maple syrup or white sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp allspice
- 2 large eggs
- 1½ tsp vanilla extract
- 1 tsp lemon juice
Instructions
- Step 1:
Preheat your oven to 375°F (190°C) and place a wire rack in the lower third. Place a 9-inch pie dish or deep-dish tart pan on the rack to preheat for 10 minutes. Remove when hot and brush with melted butter to prevent sticking.
- Step 2:
In a food processor, combine almond flour, maple syrup, salt, and ¼ cup ice water. Pulse until a dough forms. If it’s too dry, add 1 tsp water at a time until cohesion occurs. Do not over-process—the texture should be slightly granular but workable.
For a nutty depth, substitute 2 tbsp chopped almonds in the flour mixture. Chill the dough in a sealed bag for 30 minutes before rolling to firm it up and avoid spreading during baking. - Step 3:
Turn out the dough onto parchment paper and roll into a 12-inch circle, about ¼ inch thick. Carefully drape it over the prepared pie dish, trimming excess dough from the edges. Use a fork to prick the bottom of the crust. Pre-bake for 10 minutes, then remove the pie weights (if using) and bake for 3–5 more minutes. Let cool completely before filling to avoid a soggy bottom.
- Step 4:
In a large bowl, whisk together pumpkin puree, coconut milk, maple syrup, cinnamon, nutmeg, ginger, allspice, eggs, vanilla, and lemon juice until smooth. Pour into the cooled crust and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Avoid opening the oven for the first 20 minutes to prevent cracking! For a perfectly smooth finish, use a water bath to bake at 325°F for 40–45 minutes. Pour cold water into a rimmed cookie sheet and place the pie inside for even heat distribution. - Step 5:
Let the filling cool at room temperature for 30 minutes, then refrigerate for at least 4 hours to set. Serve chilled or at room temperature with a dollop of whipped cream or a few toasted pecan pieces.
Make it the night before to ensure the pie is fully chilled and easier to slice. Store in an airtight container in the fridge for up to 3 days.
Recipe Card
Gluten-Free Pumpkin Pie with Almond-Flour Crust
Classic flavor for a worry-free holiday table
🛒 Ingredients
- - 1½ cups almond flour
- - ¼ cup cold butter, cubed
- - 3–4 tbsp cold water
- - 1 tsp maple syrup/sugar
- - ½ tsp salt
- - 10 oz canned pumpkin puree
- - 1¼ cups coconut milk/heavy cream
- - ⅓ cup maple syrup/sugar
- - 1 tsp cinnamon
- - ½ tsp nutmeg
👨🍳 Instructions
Make the Crust: Process almond flour, butter, sugar, and salt until a dough forms. Chill 30 minutes, roll out into a 12-inch circle, then press into a preheated 9-inch pie dish. Pre-bake for 13 minutes.
💡 Chill the dough before rolling to prevent spreading during baking
Prepare the Filling: Whisk pumpkin puree with milk, maple syrup, eggs, vanilla, and spices. Pour into pre-baked crust and bake at 375°F for 30–35 minutes.
💡 Use a water bath to ensure even baking
Chill and Serve: Let cool and refrigerate for at least 4 hours. Serve with whipped cream or a cinnamon-sugar swirl.
💡 Refrigerate for best texture
Nutrition (per serving):
Ingredient Notes & Substitutions
Almond Flour
This gluten-free alternative provides a rich, buttery crunch while forming a sturdy crust. Use finely ground, blanched flour for an even texture. Do not substitute for wheat flour or vice versa—the moisture ratios differ significantly.
Substitutions: Hazelnut flour or a mix of 1 cup oat flour and ½ cup tapioca flour work similarly. Avoid regular flour unless you’re making a gluten-containing crust.
Coconut Milk
Full-fat canned coconut milk gives the filling a decadent, velvety texture without added dairy. Light coconut milk can be used but will make the pie slightly drier. Always stir well after opening to ensure an even consistency.
Substitutions: Heavy whipping cream or yogurt for a richer alternative.
Spices
Cinnamon, nutmeg, ginger, and allspice are traditional in pumpkin pie. If you’re using pie spice, it typically contains these same flavors. Avoid adding extra cinnamon if using both, or you’ll overwhelm the taste.
Substitutions: For a spicier version, increase ginger and allspice by 50%. For a sweeter profile, add ¼ tsp pumpkin pie spice.
Pumpkin Puree
Use canned pumpkin puree (not pie mix—it’s already sweetened and spiced). Make your own by roasting a sugar pumpkin and blending it until smooth. Check expiration dates for canned versions, as they tend to degrade quickly.
Substitutions: Sweet potato or acorn squash puree for a seasonal twist.
Pro Tips for Perfect Gluten-Free Pie
🍪 Crust Consistency
Chill both the dough and the pre-baked crust before adding the filling. This prevents the crust from becoming soft or soggy during baking. If your dough is too sticky, add 1–2 tbsp more almond flour. If too dry, add water gradually until it holds together.
🥄 Filling Texture
Avoid over-whisking the filling mixture—it can incorporate air bubbles and lead to cracks as the pie cools. Sift the pumpkin puree before adding it to the bowl for a smoother final product.
❄️ Storage Tips
Freeze the baked but unchilled pie for up to 3 months. Thaw at room temperature for 12 hours before refrigerating for 3–4 hours. Avoid freezing the crust alone—it may lose its texture.
⏰ Time Management
Make both the crust and filling the day before baking. Chill the assembled pie in the fridge overnight. The crust will firm up while the filling settles, making for a perfectly set pie by serving time.
Variations & Customizations
Spiced Nut Topping
Toss ¼ cup chopped walnuts and 2 tbsp maple syrup with 1 tsp cinnamon. Sprinkle over the pie before the final baking phase for an extra crunchy, autumnal garnish.
Coconut Cashew Base
Replace 1 cup almond flour with a mixture of ½ cup oat flour and ½ cup finely ground roasted cashews for a richer, earthier crust.
Mini Pumpkin Pies Cups
Use small tart pans and cut the crust and filling quantities in half. These single-serving versions bake in about 25 minutes and are perfect for holiday parties.
Glazed Apple Twist
Top the pie with a drizzle of spiced apple glaze (made from 1 tbsp butter, 2 tbsp powdered sugar, 1 tsp apple cider, and ½ tsp cinnamon) for a festive flavor fusion.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Vanilla Bean Ice Cream: The creamy, slightly tart flavor contrasts beautifully with the spiced pie.
- Crisp Apple Cider: A room-temperature apple cider with notes of clove and cinnamon complements the pie’s fall flavors without overpowering them.
- Roasted Vegetables: Side with a dish of roasted Brussels sprouts, sweet potatoes, and butternut squash for a complete holiday meal.
🍷 Drink Pairings:
Pair with a spiced rum punch: Combine 2 oz spiced rum with pineapple juice, a splash of grenadine, and a twist of lime for a festive, non-alcoholic adult beverage.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Prepare the crust 48 hours in advance. Chill it in the freezer until ready to use. The filling mixture can also be prepped 12 hours ahead and stored in an airtight container in the fridge.
Refrigerator Storage
Store leftover pie in a sealed container in the fridge for up to 4 days. The crust becomes softer in the fridge, so it’s ideal to let it sit at room temperature for 30 minutes before serving to regain texture.
Freezer Storage
Place the unbaked pie (pre-baked crust only) in a sealed container in the freezer for up to 3 months. Thaw in the fridge overnight and bake directly from frozen, adding 15 minutes to the baking time.
Reheating Instructions
Reheat refrigerated pie in a preheated oven at 350°F for 10–15 minutes or in the microwave for 30 seconds. For the best texture, avoid reheating the pie with a whipped cream topping—it melts easily.
Troubleshooting & Common Questions
Q: Why does my crust crack when I roll it out?
A: This usually happens due to over-chilling or under-flouring the dough. Try working in a cool kitchen and dusting your work surface with a minimal amount of almond flour to prevent sticking.
Q: Can I substitute the almond flour without affecting the crust?
A: Almond flour is crucial for the crust’s texture. Use 1 cup oats + 1 cup coconut flour for a similar structure. If gluten-free flour is needed, use a 1:1 GF baking flour (like Bob’s Red Mill) to retain moisture.
Q: Why is my filling weeping?
A: The moisture likely comes from overfilling the pie dish or not allowing the crust to fully pre-bake. Ensure you drain excess liquid from the pumpkin puree and consider using a pie weight to keep the crust shape during the filling’s baking.
Q: How can I make the crust less sweet?
A: Replace the maple syrup in the crust with 1 tsp apple cider vinegar to balance sweetness. You can also reduce the sugar in the crust to ½ tsp for a neutral base.
Final Thoughts
This gluten-free pumpkin pie with almond-flour crust is a holiday staple that everyone can enjoy—from those with celiac to the most discerning gourmand. Its rich, buttery crust and spiced filling will impress your guests while staying true to the classic flavors of the season.
The recipe is designed for convenience: simple ingredients, straightforward steps, and customizable variations to fit your preferences. Whether you’re making a large batch for a family dinner or individual servings for a dinner party, this pie is sure to steal the show. And with make-ahead and storage tips, you’ll never be caught scrambling before the dinner bell rings.
