This pumpkin pie features a smooth, warmly spiced filling set inside a tender almond-and-coconut crust, creating a comforting dessert that’s naturally gluten-free and optionally dairy-free.

Why You’ll Love This Recipe

You’ll love this pumpkin pie because it combines wholesome ingredients with classic holiday flavor. The almond-coconut crust gives a light, nutty base that complements the creamy pumpkin filling. The addition of gelatin helps the pie set beautifully, allowing for clean slices without relying on traditional heavy fillings. It’s an ideal dessert for gatherings, simple to prepare, and easy to adapt for different dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

PIE CRUST:

¾ cup blanched almond flour
¼ cup coconut flour
½ cup coconut oil or butter
½ cup natural confectioners-style sweetener
1 teaspoon stevia glycerite
¼ teaspoon salt
1 large egg

PIE FILLING:

1 can (15 oz) pumpkin purée
1 cup unsweetened full-fat coconut milk or 1 cup softened cream cheese
1 teaspoon maple extract or vanilla extract
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¾ cup natural confectioners-style sweetener
2 teaspoons gelatin
¼ cup hot water

Directions

Preheat the oven to 325°F (163°C). Grease a 9-inch pie pan.
In a bowl, mix the almond flour, coconut flour, coconut oil or butter, sweetener, stevia glycerite, salt, and egg until a dough forms. Press evenly into the bottom and sides of the pie pan.
Bake the crust for about 15 minutes or until lightly golden. Set aside to cool.
In a large bowl, dissolve the gelatin in hot water. Add the pumpkin purée, coconut milk or cream cheese, maple or vanilla extract, cinnamon, salt, ginger, nutmeg, and sweetener. Mix until smooth.
Preheat the oven to 350°F (177°C). Pour the filling into the baked crust. Cover the crust edges with foil to prevent burning.
Bake for about 70 minutes, or until the center is set.
Cool completely, then refrigerate before slicing.

Servings and timing

Servings: 8 slices
Prep time: 10 minutes
Cook time: 1 hour 25 minutes
Total time: about 1 hour 35 minutes

Variations

Dairy-free: Use full-fat coconut milk instead of cream cheese.
Spicier filling: Add a pinch of cloves or allspice for a deeper flavor.
Lower-sweetness option: Reduce the sweetener slightly if you prefer a less sweet pie.
Crust-free version: Bake the filling alone for a simple, custard-style pumpkin dessert.
Mini pies: Use small tart pans for individual servings and reduce baking time.

Storage/Reheating

Store the pie covered in the refrigerator for 4–5 days.
Serve chilled or allow it to rest at room temperature briefly before serving.
Reheating is not recommended because the gelatin-based filling is best served cold.
Freezing is not advised, as the texture may separate once thawed.

FAQs

What type of pumpkin purée should I use?

Use 100% pure pumpkin purée, not pre-sweetened “pumpkin pie filling.”

Can I swap the coconut oil for butter?

Yes, butter works well and adds a richer flavor.

Can I make it without gelatin?

The pie may not set firmly without gelatin. A plant-based alternative like agar agar can work, but the texture will differ.

Can I use another flour in the crust?

Almond and coconut flours behave uniquely. Other flours will change the texture and may need adjustments.

Is this recipe gluten-free?

Yes, the nut-and-coconut crust keeps it naturally gluten-free.

Can I reduce the sweetener?

Yes, you can reduce the sweetener to taste.

How do I know the pie is fully baked?

The center should be mostly set with only a slight jiggle.

Can I make it crust-less?

Yes, baking just the filling works, though slicing may be less tidy.

Can I use fresh pumpkin?

Yes, cook and purée fresh pumpkin, then measure the same amount as canned.

How should I serve it?

Serve chilled, optionally topped with whipped cream or coconut cream.

Conclusion

This pumpkin pie offers a comforting, warmly spiced dessert that suits many dietary needs without sacrificing flavor or texture. With a tender nut-based crust and a silky pumpkin filling, it’s a dependable recipe for holiday tables or any time you crave a cozy, seasonal treat. Enjoy every slice!