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Gluten-Free Pumpkin Pie: Best Almond Flour Crust

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A rich, nutty, and sturdy gluten-free pumpkin pie featuring a crisp almond flour crust that holds together perfectly. This dessert is easier to make than traditional versions and offers a satisfying texture without the compromise of typical gluten-free crusts.

Ingredients

  • Superfine almond flour
  • Unsalted butter (cold and cubed)
  • Egg yolk
  • Pure pumpkin puree
  • Heavy cream
  • Large eggs (room temperature)
  • Dark brown sugar
  • Pumpkin pie spice
  • Kosher salt
  • Pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a food processor, pulse almond flour, a pinch of salt, and sugar. Add cold cubed butter and egg yolk. Pulse until the mixture resembles coarse crumbs and clumps together when pressed. Do not over-process.
  3. Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish. Create an even layer.
  4. Blind bake the crust for 12-15 minutes until lightly golden and firm. Remove and let cool slightly.
  5. In a large bowl, whisk together pumpkin puree, brown sugar, spices, salt, and vanilla until smooth.
  6. Add eggs and heavy cream to the pumpkin mixture. Whisk vigorously until uniform and no streaks of egg remain.
  7. Pour the filling into the pre-baked crust.
  8. Bake at 350°F (175°C) for 50-60 minutes. The edges should be set, but the center should have a slight jiggle.
  9. Remove from oven and place on a wire rack. Cool completely for at least 2-3 hours, preferably overnight, before slicing.

Notes

Ensure almond flour is superfine, not coarse meal, to avoid a gritty texture. Keep ingredients cold until baking for a flaky crust. Room temperature eggs are crucial for the filling to prevent seizing. The pie must cool completely to set properly; slicing while warm will result in a soupy texture. If crust edges brown too quickly, cover with foil.

Nutrition

Keywords: gluten-free pumpkin pie, almond flour crust, dairy-free option, holiday dessert, pumpkin pie recipe, nut-free alternative

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