Wednesday Recipe Share – Gluten-Free Pumpkin Pie with Almond Flour Crust - Exclusive Content

Hello, dear subscribers!

With the crisp air all around us, it's the perfect time to cozy up with comforting flavors that speak of autumn traditions. This week, I’m excited to share a special recipe that’s perfect for your holiday table or simply indulging in the rich taste of the season: Gluten-Free Pumpkin Pie with Almond Flour Crust.

This pie has all the nostalgic, spiced goodness of a classic pumpkin pie, but with a twist that keeps it gluten-free and delightfully nutty. The almond flour crust is buttery and tender, perfectly complementing the smooth, spiced pumpkin filling. Let’s dive into this recipe and make your home smell like fall in a warm, welcoming way.

Gluten-Free Pumpkin Pie with Almond Flour Crust

Ingredients

For the Crust:

• 2 cups almond flour

• ¼ cup melted butter or coconut oil (for a dairy-free option)

• 2 tbsp honey or maple syrup

• ¼ tsp salt

For the Filling:

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)

• ¾ cup coconut sugar or brown sugar

• 2 large eggs

• 1 cup coconut milk or any preferred milk (unsweetened)

• 1 tsp vanilla extract

• 1½ tsp cinnamon

• ½ tsp ginger powder

• ¼ tsp nutmeg

• ¼ tsp cloves

• Pinch of salt

Instructions

1. Prepare the Crust:

   • Preheat your oven to 350°F (175°C).

   • In a mixing bowl, combine the almond flour, melted butter, honey or maple syrup, and salt. Mix until a dough forms.

   • Press the dough evenly into a 9-inch pie pan, ensuring it covers the bottom and sides evenly.

   • Bake for 10 minutes, then set aside to cool.

2. Prepare the Filling:

   • In a large bowl, whisk together the pumpkin puree, coconut sugar, and eggs until smooth.

   • Add the coconut milk, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined.

   • Pour the filling into the pre-baked almond flour crust.

3. Bake the Pie:

   • Bake at 350°F (175°C) for 45-50 minutes or until the filling is set and only slightly jiggles in the center when gently shaken.

   • Let the pie cool at room temperature for at least an hour before serving to allow the filling to set completely.

4. Serve and Enjoy:

   • Serve with a dollop of whipped cream or coconut cream and a sprinkle of cinnamon on top for an extra festive touch.

Tips for the Best Pumpkin Pie Experience:

• Make this pie a day ahead to enhance the flavors and allow the filling to fully set.

• For a dairy-free version, substitute the butter in the crust with coconut oil and use your favorite plant-based milk in the filling.

I hope this Gluten-Free Pumpkin Pie with Almond Flour Crust adds warmth to your fall gatherings or brings a bit of seasonal cheer to your mid-week treat. As always, thank you for being part of my adventure. Your support means the world, and I love sharing these special moments with you.

Happy baking!