Description
A warmly spiced pumpkin pie with a gluten-free almond and coconut crust and a silky, naturally sweetened filling—perfect for fall and holiday gatherings.
Ingredients
- Pie Crust:
- 3/4 cup blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut oil or butter
- 1/2 cup natural confectioners-style sweetener
- 1 teaspoon stevia glycerite
- 1/4 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
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3/4 cup natural confectioners-style sweetener
- 2 teaspoons gelatin
- 1/4 cup hot water
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch pie pan.
- In a bowl, combine almond flour, coconut flour, coconut oil or butter, sweetener, stevia glycerite, salt, and egg. Mix until a dough forms.
- Press the dough evenly into the bottom and sides of the pie pan.
- Bake the crust for 15 minutes or until lightly golden. Remove and let cool slightly.
- In a large bowl, dissolve gelatin in hot water. Stir in pumpkin purée, coconut milk or cream cheese, maple or vanilla extract, cinnamon, salt, ginger, nutmeg, and sweetener. Mix until smooth.
- Preheat oven to 350°F (177°C). Pour filling into the baked crust. Cover crust edges with foil to prevent burning.
- Bake for about 70 minutes, or until the center is set with a slight jiggle.
- Cool completely, then refrigerate until chilled before slicing.
Notes
- Use 100% pumpkin purée, not pumpkin pie filling.
- Filling sets better after chilling due to the gelatin.
- For a dairy-free option, use coconut milk instead of cream cheese.
- Do not overbake—remove once the center is just set.
- Serve with whipped cream or coconut cream for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 5g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
