With a perfectly crisp almond flour crust, this is the best recipe for gluten-free pumpkin pie! It's easy to make, healthy, tastes great, and it’s also made without refined sugar or dairy so everyone at the table can enjoy it.
Pumpkin pie has forever been my favorite dessert. I got the love of pumpkin from my mom, who not only makes an amazing homemade pumpkin pie every Thanksgiving, but also requests it as her birthday “cake.” So we had pumpkin pie multiple times a year growing up and it's still something I look forward to every autumn.
One thing I had yet to master though? A pie that fit my dietary needs. You know free from all the things—gluten, dairy, and refined sugar.
It took a few years of testing, but we finally have it. The gluten-free pumpkin pie of your dreams! Silky smooth, perfectly set, just sweet enough, with a flaky crust. Like my Vegan Cornbread Stuffing and Vegan Mashed Cauliflower, this recipe is sure to become a healthy holiday tradition!
Why This Gluten-Free Pumpkin Pie Recipe Works
Here's what makes this gluten-free pumpkin pie the best you'll ever have:
- Almond flour crust. Instead of using a gluten-free flour blend, this recipe uses almond flour for the crust. It has a slightly nutty flavor and provides more structure to the pie than other gluten-free flours would. (I also use almond flour in my Vegan Pumpkin Pie.)
- Arrowroot. The secret ingredient that makes the almond flour crust crispy and sturdy.
- Dairy-free custard. To keep things dairy-free we use coconut milk for a rich, creamy pumpkin filling without heavy cream or evaporated milk.
What You’ll Need
Here are all of the ingredients you’ll need to make gluten-free pumpkin pie. Make sure to check out the recipe card at the bottom of the page to see the exact quantities for each ingredient.
For the Crust:
- Almond flour – Be sure to use almond flour, not almond meal.
- Arrowroot – A gluten-free starch that’s fantastic for thickening.
- Olive oil – Or your fat of choice.
- Salt
- Flax egg – Here’s how to make a flax egg.
For the Filling:
- Pumpkin puree –You could certainly use fresh pumpkin puree for this recipe, but to keep things simple, we're sticking with canned.
- Full-fat coconut milk –Don’t use lite coconut milk! You need full-fat for a creamy custard.
- Coconut sugar – Not only is coconut sugar unrefined, it has a subtle caramel flavor that works beautifully in this gluten-free pumpkin pie.
- Eggs
- Pumpkin pie spice
Can I Use Another Type of Flour?
No, I developed this recipe with almond flour; gluten-free flours are not interchangeable, so swapping the almond flour for something like brown rice flour or coconut flour won’t give you the same results.
How To Make Gluten-Free Pumpkin Pie
This pie is a simple three-step process that uses your food processor. (If you don't have a food processor, you can use a bowl.)
- Prepare. Preheat your oven to 425ºF.
- Make the crust. Process the crust ingredients in a food processor until a dough starts to come together. Press the mixture into the bottom and up the sides of a pie dish.
- Make the filling. After washing out the food processor bowl, process all of the filling ingredients together until they’re smooth and well-combined. Pour the mixture into the crust.
- Bake. Place the pie dish in the oven and bake at 425ºF for 15 minutes. Reduce the oven temperature to 350ºF and bake for 45 to 50 minutes more.
- Finish. Allow the pie to cool before slicing and serving.
Tips for Success
Follow these pointers for perfect gluten-free pumpkin pie:
- Know when the crust mixture is ready. Process it until it holds together when you pinch it between your fingers.
- Keep an eye on the crust as it bakes. If your crust is browning too quickly, wrap it in foil or use a pie guard to protect the edges.
- Bake until the pie is mostly set. It will continue to set from the residual heat after you take it out of the oven. It should still have a slight jiggle in the center.
- Let the pie cool before serving. In theory, warm desserts always seem like a good idea, but warm pumpkin pie just doesn’t work! It needs to cool for clean slices and the best texture.
- Make it ahead. Need a gluten-free pumpkin pie for Thanksgiving? You can make this recipe a day in advance.
Serving Suggestions
Serve with a dollop of vegan whipped cream or a spoon full of coconut yogurt! If you're looking for other topping ideas, try chopped toasted nuts, a sprinkle of cinnamon, or homemade caramel sauce.
How to Store
Gluten-free pumpkin pie is best stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I Freeze This Recipe?
You can freeze this gluten-free pumpkin pie recipe for up to 3 months. Make sure you wrap it well before freezing, and then thaw overnight in the refrigerator when you're ready to enjoy.
More Healthy Fall Dessert recipes to try:
Gluten-Free Pumpkin Pie
Ingredients
for the pie crust:
- 2 cups almond flour
- 1/4 cup arrowroot
- ¼ cup olive oil (or fat of choice)
- PInch of salt
- 1 flax egg
for the filling:
- 1 (15oz) can pumpkin puree
- 1 1/2 cups coconut milk
- 3/4 cup coconut sugar
- 2 eggs
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat the oven to 425ºF.
- To the bowl of a food processor, add the crust ingredients. Process until a dough starts to come together. You should be able to squeeze it between your fingers and it will hold together.
- Dump the “crust” into the pie dish and press it into the bottom and then up the sides. Feel free to smooth the edges over with your fingers. Set the crust aside.
- Rinse and dry the bowl of the food processor and put it back on the base. Add the filling ingredients and process until smooth. Pour the filling into the prepared crust and smooth over with a spatula or spoon.
- Bake at 425ºF for 15 mins, then reduce the oven temperature to 350ºF and bake for 45 – 50 minutes more.
- Remove the pie from the oven and allow it to completely cool before slicing. Serve with a dollop of vegan whipped cream or a spoon full of coconut yogurt!
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