Gluten Free and Dairy Free Pumpkin Pie (From Scratch)
Gluten Free and dairy free pumpkin pie made from scratch.
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Servings: 8 people
Calories: 404kcal
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Equipment
- 9" pie dish
- Stand mixer or hand mixer
Ingredients
Gluten Free Crust
- 2 cups almond flour
- 2 eggs
- ¼ cup coconut oil
Pie Filling
- 2 cups cooked pumpkin or 1 can of pumpkin puree (see instructions above)
- 10 oz coconut cream
- ½ cup maple syrup
- 2 eggs
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground clove
Instructions
- Preheat the oven to 350°F.
- In a food processor, mix together the almond flour, 2 eggs, and coconut oil (see notes below).
- Pour the dough into a greased pie dish and press into the bottom and sides of the dish.
- Bake covered for 15 minutes.
- Meanwhile, with the mixer, whip together 2 eggs.
- Then add in the pumpkin puree, coconut cream, and maple syrup. Mix together.
- Next, add in the spices and mix again.
- Remove the pie crust from the oven and pour the filling into the pie crust.
- Bake covered for 50 minutes or until a toothpick comes out clean in the center.
- Remove the pie from the oven and allow to cool (this will take at least 2-3 hours). This helps to set the pie filling.
- Enjoy with dairy free whipped cream!
Notes
I have my complete gluten free pie crust baking guide here.
Nutrition
Calories: 404kcal | Carbohydrates: 26.2g | Protein: 10.2g | Fat: 31.8g | Saturated Fat: 15.2g | Cholesterol: 82mg | Sodium: 41mg | Potassium: 277mg | Fiber: 5.6g | Sugar: 15.9g | Calcium: 109mg | Iron: 3mg
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