Print

Gluten Free Pumpkin Pie

gluten free pumpkin pie

Loved Libby’s Pumpkin Pie? Then you will absolutely love that this gluten free pumpkin pie tastes just like the dessert and dairy-free too.

Ingredients

Scale

Gluten Free Pumpkin Pie Crust Ingredients:

Gluten Free Pumpkin Pie Filling Ingredients:

Instructions

Gluten Free Pumpkin Pie Crust Instructions:

  1. Preheat oven to 350 degrees.
  2. To a food processor, add the oil, maple syrup, egg and vanilla and process briefly, until ingredients are well combined.
  3. To the food processor, add the almond flour, coconut flour, salt and baking soda and process again until ingredients are well blended.
  4. Press the dough evenly into the bottom and up the sides of a 9-inch pie dish. If sticking to your finger tips, get them slightly wet.
  5. Bake the crust for 5 minutes. Then, allow the crust to cool completely before adding the filling.

Gluten Free Pumpkin Pie Instructions:

  1. Preheat the oven to 350 degrees.
  2. In a high speed blender, add all of the ingredients and process until smooth and creamy.
  3. Pour the pumpkin mixture into the par-baked pie crust. Bake in the middle rack in the center of the oven for 45-55 minutes. Set pumpkin pie on wire rack to cool for at least 1 hour before serving.

Notes

In my opinion, this gluten free pumpkin pie tastes best super cold. I like to refrigerate mine overnight and serve it cold with whipped coconut cream.

 

Keywords: Gluten Free Pumpkin Pie