Gluten Free Pumpkin Pie
Yes, you can keep the holiday traditions alive with this fabulous maple scented gluten free pumpkin pie! Completely paleo, gluten free, and dairy free, you’ll love how delicious this pie is and how it compliments your holiday table.
About This Gluten Free Pumpkin Pie
I’m so thrilled to share this gluten free pumpkin pie recipe with you from Danielle Walker’s book, Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion.
Like all of Danielle’s books, Celebrations contains delicious recipes that are gluten-free, grain-free, and dairy-free.
This maple scented gluten free pumpkin pie can be made with canned pumpkin or freshly made pumpkin puree, and leans on a homemade grain free crust that may just become your new favorite.
The pie also contains a lovely, custardy, pumpkin filling, as well as warming spices found in traditional pumpkin pie like cinnamon and nutmeg.
There are admittedly quite a few steps to making this pie, but you can definitely prep the crust ahead to simplify the process if you’d like.
Be sure to check out notes, below, if you want to make all or part of this pie ahead of time.
Make it Ahead
The crust can be made ahead and frozen for up to 1 month, tightly wrapped.
The fully made pie also keeps well, covered tightly with plastic wrap, for up to 3 days in the refrigerator and actually gets better with time.
Recipe Adaptations & Substitutions
Substitute 3 tablespoons grass-fed unsalted butter or ghee for the palm shortening in the Pastry recipe.
Omit the coconut sugar in the Pasty recipe for use in savory dishes.
If you’re short on time or just looking to simplify things a bit, use a store bought gluten free pie crust in place of homemade.
Gluten Free Pumpkin Pie
Basic Pie Pastry
- 2½ cups blanched almond flour
- 1 cup arrowroot powder
- ¼ cup coconut sugar
- 2 large eggs, chilled
- 3 tablespoons cold water
- ½ teaspoon fine sea salt
- 4 tablespoons palm shortening, chilled
- Basic Pie Pastry, frozen for 1 hour
- 1 egg yolk
- 1 tablespoon full-fat coconut milk
- 1 (15-ounce) can pure pumpkin, or 2 cups fresh pumpkin puree
- 3 large eggs
- ½ cup full-fat coconut milk, from a can
- ½ cup pure maple syrup, light-colored raw honey
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ½ teaspoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- Whipped coconut cream or whipped cream, for serving
Basic Pie Pastry
- To make the pie dough, combine the almond flour, arrowroot, coconut sugar, eggs, water, and salt in a food processor. Process for 10 seconds, or until combined. Add the palm shortening, spacing out where the tablespoons are dropped into the dough. Pulse 4 to 5 times, until pea-size bits of dough form.
- Gather the dough into a tight ball and flatten it into a disk. Wrap tightly and freeze for 1 hour.
- Transfer the dough to a 9-inch pie plate and press it into the bottom and up the sides of the plate, using the palms of your hands to ensure the crust is even throughout. Press together any breaks in the dough, then crimp or flute the edges with your fingers.
Maple Pumpkin Pie
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Reserve one-fourth of the dough to make decorative toppings. Press the remaining dough into the bottom and up the sides of a 9-inch pie plate, using the palms of your hands to ensure the crust is even throughout. Press together any breaks in the dough, then crimp or flute the edges with your fingers. Cut a round of parchment paper to fit the bottom of the crust and fill with pie weights or dried beans. Freeze until firm, about 15 minutes.
- Bake the pie shell for 10 minutes, remove the weights and parchment paper, and bake for 5 minutes more, or until the crust is golden. Cool completely on a wire rack.
- Roll out the reserved pie pastry between two sheets of parchment paper. Use cookie cutters to cut out shapes. Make an egg wash by mixing together the egg yolk and coconut milk and brush onto the pastry shapes. Transfer to the prepared baking sheet and bake for 15 minutes, or until the shapes are golden. Cool completely on a wire rack.
- Increase the oven temperature to 350°F. Place the pie shell on a rimmed baking sheet and brush the edges with the remaining egg wash.
- To make the filling, whisk together the pumpkin, eggs, coconut milk, maple syrup, cinnamon, ginger, nutmeg, cloves, cardamom, lemon zest, and salt. Pour the filling into the prepared pie shell. Bake for 15 minutes, then cover the crust with foil and continue baking for 20 minutes, or until the custard has set but still jiggles slightly in the center. Turn off the oven and leave it cracked open for 30 minutes while the pie cools.
- Cool to room temperature on a wire rack, then place the decorative cut-outs around the perimeter of the pie and place it in the refrigerator to fully set, about 2 hours. Serve with the whipped coconut cream or whipped cream.