Irresistible Gluten-Free, Dairy-Free Pumpkin Pie with Almond Flour Crust


For the Almond Flour Pie Crust:

  • 1 1/2 cups almond flour
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, solid (chilled in the refrigerator)
  • 1 egg (for an egg-free version, use a flax or chia egg: 1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water)

For the Dairy-Free Pumpkin Filling:

  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1/2 cup unsweetened almond milk (or any dairy-free milk of your choice)
  • 1/2 cup brown sugar (you can use coconut sugar for a less refined option)
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch or arrowroot powder (as a thickener)


For the Almond Flour Pie Crust:

  1. In a mixing bowl, combine the almond flour and salt.

  2. Cut the chilled coconut oil into small pieces and add it to the almond flour mixture. If using an egg, add it at this stage as well.

  3. Use a fork or pastry cutter to mix the coconut oil (or egg) into the almond flour until it resembles coarse crumbs.

  4. Form the dough into a ball. If the dough is too crumbly, you can add a tablespoon of cold water at a time until it comes together.

  5. Place the dough in a pie dish and press it evenly to cover the bottom and sides. You can use parchment paper to help with pressing and spreading the dough.

For the Dairy-Free Pumpkin Filling:

  1. In a large mixing bowl, whisk together the pumpkin puree, almond milk, brown sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, and salt until well combined.

  2. Add the cornstarch or arrowroot powder to the mixture and whisk until smooth. This will help thicken the filling.

Assembling the Pie:

  1. Pour the pumpkin filling into the prepared almond flour pie crust.

  2. Bake in the preheated oven at 375°F (190°C) for 45-50 minutes or until the edges are set, and the center is slightly jiggly but not liquidy.

  3. Remove the pie from the oven and let it cool to room temperature. Then, refrigerate it for at least 2 hours or until fully chilled.

  4. Serve the dairy-free and almond flour crust pumpkin pie with dairy-free whipped cream or coconut whipped cream if desired.

Enjoy your homemade gluten-free, dairy-free pumpkin pie with an almond flour crust!