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4.49 from 41 votes
Simple Gluten Free Pumpkin Pie Recipe
Prep Time
40 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

Made with my go-to almond flour crust and a coconut cream based pumpkin custard, this is truly the best Gluten Free Pumpkin Pie.

Course: Dessert
Cuisine: American
Calories: 114 kcal
Author: Olivia Crouppen
Gluten Free Almond Flour Crust:
  • 2 cups (8oz/225g) almond flour
  • 2 tablespoons Lakanto white sugar, Swerve or sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil, or butter, cold
  • 1 egg
  • 1 teaspoon vanilla extract, optional
Pumpkin Pie Filling:
  • 2 cups (16oz/450g) pumpkin puree, canned or fresh
  • 1/2 cup (4floz/115ml) coconut cream
  • 2 eggs*
  • 2/3 cup (5oz/142g) Lakanto sugar,* Swerve, or coconut sugar
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons Lakanto maple syrup,* maple syrup or honey
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
Make the gluten-free almond flour crust:
  1. Preheat your oven to 350°F (180°C), then generously grease a 9 inch pie tin with coconut oil, set aside. 

  2. In a food processor combine the almond flour, Lakanto Sugar, salt and baking soda. Pulse a few times just to combine. 

  3. Next, add in the cold coconut oil, egg, and vanilla, then pulse until the dough forms into a ball.

  4. Using your hands, press the ball of dough into the greased pie tin, pressing the dough up the sides of the pie tin.

  5. Using a fork or your fingers crimp the edged of the pie crust for decoration. 

  6. 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.

Make the Pumpkin Pie Filling:
  1. While the crust is cooling make the pie filling: Turn the oven down to 325°F ( 160°C).

  2. In a large bowl, combine the pumpkin puree, coconut cream, sugar, eggs, pumpkin pie spices, salt, Lakanto Syrup, and vanilla. Mix until evenly combined. 

Assemble the pie:
  1. Once the pie crust has fully cooled, pour the pumpkin custard mixture into the crust.

  2. Bake the pie for 50-55 minutes or until almost fully set with a slight jiggle in the center. 

  3. Allow the pie to cool fully to room temperature before placing in the fridge for a minimum of 1 hour to overnight. 

  4. To serve, remove from the fridge and allow to come back to room temperature. Slice and serve with coconut whipped cream.  

  5. Cover and store in the fridge for up to 4 days. 

Recipe Notes

*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. 

Nutrition Facts
Simple Gluten Free Pumpkin Pie Recipe
Amount Per Serving (1 slice)
Calories 114 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 58mg19%
Sodium 196mg9%
Potassium 46mg1%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 5700IU114%
Vitamin C 2.5mg3%
Calcium 50mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.