Gluten-Free Almond Flour Pumpkin Pie with Coconut Milk
A grain-free twist on classic pumpkin pie featuring an almond and cassava flour crust with a rich pumpkin filling made with coconut milk and maple syrup. The combination creates a creamy, spiced dessert that's naturally sweetened and perfect for those avoiding traditional wheat-based crusts. This version offers deeper nutty flavors from the almond flour while maintaining the beloved autumn spices that make pumpkin pie a holiday favorite.
Ingredients
- 1 ¼ cup almond flour
- ½ cup cassava flour
- ¼ teaspoon sea salt
- 5 tablespoons cold butter
- 1 large egg, beaten
- 2 tablespoons cold water
- 15 ounces organic pumpkin puree
- ½ cup full fat coconut milk
- 3 large eggs
- 1 tablespoon pumpkin pie spice
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- 1
Stir together the flours and salt in a mixing bowl
- 2
Cut in the butter using a pastry cutter or fingers until mixture is crumbly
- 3
Add the beaten egg and one tablespoon of water, knead with hands until dough forms
- 4
Add second tablespoon of water if mixture is too dry and crumbly
- 5
Wrap dough in plastic wrap or parchment paper and refrigerate for at least one hour
- 6
Preheat oven and remove dough from refrigerator
- 7
Roll dough between parchment paper or press into pie pan with fingers
- 8
Pierce bottom of dough with fork holes
- 9
Pre-cook crust for 15 minutes, then remove and set aside
- 10
Combine all pumpkin filling ingredients in large mixing bowl
- 11
Blend ingredients with hand mixer on medium speed for one minute
- 12
Pour filling into pre-cooked crust
- 13
Bake for 50 to 60 minutes
- 14
Cool at room temperature for 30 minutes
- 15
Refrigerate for 2 hours to firm up
Tips
Use your fingers to press dough directly into the pie pan if it becomes too sticky to roll out between parchment paper.
Test doneness by inserting a knife into the center - it should come out clean when the pie is fully set.
Let the pie cool completely before slicing to prevent the filling from being too runny.
Good to Know
Refrigerate covered for up to 3 days
Can be made 1-2 days ahead, keep refrigerated
Serve chilled with whipped cream or coconut cream
Common Mistakes
Don't skip chilling the dough or the crust will be difficult to work with
Pierce the crust bottom to prevent puffing during pre-baking
Cool completely before refrigerating to prevent condensation
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this dairy-free?
Yes, substitute the butter with organic palm shortening in equal amounts for a completely dairy-free version that maintains the same texture.
What if my dough is too crumbly?
Add the second tablespoon of cold water gradually until the dough holds together when pressed. The humidity affects how much liquid the flour absorbs.
How long will this pie keep?
Store covered in the refrigerator for up to 3 days. The texture is best within the first 2 days after making.