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Simple Gluten Free Pumpkin Pie Recipe

Made with my go-to almond flour crust and a coconut cream based pumpkin custard, this is truly the best Gluten Free Pumpkin Pie.

Prep Time
40 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10 people
Calories: 114 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups (8oz/225g) almond flour
  • 2 cups (16oz/450g) pumpkin puree, canned or fresh
  • 2 tablespoons Lakanto white sugar, Swerve or sugar
  • 1/2 cup (4floz/115ml) coconut cream
  • 1/4 teaspoon baking soda
  • 2 eggs*
  • 1/4 teaspoon salt
  • 2/3 cup (5oz/142g) Lakanto sugar,* Swerve, or coconut sugar
  • 2 tablespoons coconut oil, or butter, cold
  • 2 teaspoons pumpkin pie spice
  • 1 egg
  • 2 tablespoons Lakanto maple syrup,* maple syrup or honey
  • 1 teaspoon vanilla extract, optional
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt

Notes

  • *The Eggs in this recipe can be replace with flax egg. 
  • *The Lakanto sugar can be replaced for regular sugar or coconut sugar but the pie will not be sugar free. 
  • *The Lakanto Maple Syrup can be replaced with regular maple syrup but the pie will not be sugar free.