Made with my go-to almond flour crust and a coconut cream based pumpkin custard, this is truly the best Gluten Free Pumpkin Pie.
Preheat your oven to 350°F (180°C), then generously grease a 9 inch pie tin with coconut oil, set aside.
In a food processor combine the almond flour, Lakanto Sugar, salt and baking soda. Pulse a few times just to combine.
Next, add in the cold coconut oil, egg, and vanilla, then pulse until the dough forms into a ball.
Using your hands, press the ball of dough into the greased pie tin, pressing the dough up the sides of the pie tin.
Using a fork or your fingers crimp the edged of the pie crust for decoration.
Bake the crust for 8-10 minutes or just until dry and no longer raw looking. You just want to par-bake the crust, not brown it. Set the crust aside to fully cool.
While the crust is cooling make the pie filling: Turn the oven down to 325°F ( 160°C).
In a large bowl, combine the pumpkin puree, coconut cream, sugar, eggs, pumpkin pie spices, salt, Lakanto Syrup, and vanilla. Mix until evenly combined.
Once the pie crust has fully cooled, pour the pumpkin custard mixture into the crust.
Bake the pie for 50-55 minutes or until almost fully set with a slight jiggle in the center.
Allow the pie to cool fully to room temperature before placing in the fridge for a minimum of 1 hour to overnight.
To serve, remove from the fridge and allow to come back to room temperature. Slice and serve with coconut whipped cream.
Cover and store in the fridge for up to 4 days.
*The Eggs in this recipe can be replace with flax egg.
*The Lakanto sugar can be replaced for regular sugar or coconut sugar but the pie will not be sugar free.
*The Lakanto Maple Syrup can be replaced with regular maple syrup but the pie will not be sugar free.