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Creamy Gluten-Free Pumpkin Pie: 5-Ingredient Almond Flour Crust

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A rich, custard-like pumpkin pie featuring a tender, nutty almond flour crust. This gluten-free dessert is simple to make with wholesome ingredients and delivers a luxurious texture that rivals traditional wheat-based pies.

Ingredients

Scale
  • 1 ½ cups super-fine blanched almond flour
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 ½ cups pure pumpkin puree
  • 1 cup heavy cream
  • ½ cup maple syrup
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a food processor, combine almond flour, melted butter, sugar, and ¼ teaspoon salt. Pulse until the mixture resembles wet sand and holds together when pinched.
  3. Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10-12 minutes until lightly golden. Let cool completely.
  4. In a large bowl, whisk eggs until smooth. Add pumpkin puree, heavy cream, maple syrup, pumpkin pie spice, and ½ teaspoon salt. Whisk vigorously until uniform and smooth.
  5. Pour the filling into the cooled crust. Place the pie on a baking sheet.
  6. Bake at 350°F (175°C) for 45-55 minutes. The edges should be set, but the center should still have a slight jiggle.
  7. Cool the pie completely on a wire rack for at least 2 hours, or preferably overnight in the refrigerator, before slicing.

Notes

Ensure eggs and cream are at room temperature to prevent grainy filling. Do not overbake; the center should jiggle slightly as it will set while cooling. For best flavor, make the pie a day in advance. If using a metal pan, tent edges with foil if they brown too quickly.

Nutrition

Keywords: gluten-free pumpkin pie, almond flour crust, dairy-free option, low-carb dessert, fall baking, easy pumpkin pie, healthy pumpkin pie

Find it online: https://bakebeam.com/creamy-gluten-free-pumpkin-pie-5-ingredient-almond-flour-crust/