Gluten-Free Pumpkin Pie with Almond Crust for Fall Bliss!
A delicious and healthy gluten-free pumpkin pie with a crunchy almond crust, perfect for fall celebrations.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1/2 teaspoon salt
- 1 can (15 oz) pumpkin puree
- 3/4 cup coconut milk
- 3/4 cup brown sugar or coconut sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, melted coconut oil, honey, and salt to form the crust.
- Press the mixture into a pie pan evenly and bake for 10 minutes.
- In another bowl, mix pumpkin puree, coconut milk, brown sugar, pumpkin pie spice, vanilla extract, and eggs until smooth.
- Pour the pumpkin filling into the pre-baked almond crust.
- Bake for an additional 45-50 minutes or until the filling is set.
- Let it cool before serving. Enjoy!
Notes
- For a sweeter pie, adjust the sugar to taste.
- Serve with whipped coconut cream for added flavor.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg