Classic Gluten-Free Pumpkin Pie with Coconut Cream
This is the pie that made Emma believe free-from can still mean delicious. It’s creamy, spiced just right, and nobody at the table knows it’s gluten or dairy free.
Ingredients
Crust
- 1 ¼ cups almond flour
- ¼ cup oat flour
- 3 Tbsp coconut sugar
- 1 Tbsp arrowroot starch
- 1 tsp cinnamon
- ¼ tsp salt
- 2 Tbsp coconut oil melted
- 2 Tbsp maple syrup
- 1 tsp vanilla
Filling
- 1 cup coconut milk full-fat
- 1 cup pumpkin puree
- ⅓ cup maple syrup
- 2 Tbsp coconut sugar
- 2 Tbsp arrowroot starch
- 1 Tbsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch pie pan.
- Make the crust: Mix dry crust ingredients in a bowl. Add oil, maple syrup, and vanilla. Stir until a dough forms.
- Press into pie pan. Bake 10 minutes, then set aside.
- Blend all filling ingredients in a food processor until smooth.
- Pour filling into the crust. Smooth the top.
- Bake 50 minutes or until set but still slightly jiggly in the middle.
- Cool completely, then refrigerate at least 4 hours (or overnight).
Notes
The key to this pie is the chill. Don’t skip it, y’all — it’s what sets the filling. I serve it with a dollop of coconut whipped cream and a sprinkle of cinnamon.
Make-ahead: Bake 1–2 days in advance and store covered in the fridge.
Budget swap: Use oat flour only for crust if almond flour is too pricey.