Gluten-Free Maple Pumpkin Pie with Almond Flour
This Gluten-Free Pumpkin Pie Recipe with Almond Flour Crust is a rich, flavorful holiday dessert made with pumpkin puree, fresh ginger, almond, and maple extract. No rolling pin needed—just press the crust into the pan. It’s the perfect addition to your Thanksgiving table, whether or not your guests have gluten allergies.
This Gluten-Free Pumpkin Pie with an Almond Flour Crust is the perfect way to enjoy a classic holiday dessert without any hassle. The pie crust is so easy to make—just press it into the pan, no rolling pin or flour-covered mess required. What sets this recipe apart is the balance of wholesome, simple ingredients and rich flavor.
The filling combines pumpkin puree with fresh ginger, almond, and maple extract for a deep, cozy flavor that’s sure to impress at your Thanksgiving table. Whether or not your guests have gluten allergies, they’ll love the warm, inviting taste of this pumpkin pie, making it a holiday favorite year after year.
Why You’ll Love This Easy Pumpkin Pie with Almond Flour Recipe
- Easy Almond Flour Crust: No rolling required—just press it into the pan for a stress-free crust.
- Rich Pumpkin Flavor: Made with pumpkin puree, fresh ginger, and maple extract for a deep, cozy flavor.
- Perfect for Gluten-Free Guests: A crowd-pleasing dessert that everyone can enjoy, regardless of gluten allergies.
- Ideal for Thanksgiving: A beautiful, flavorful pie that adds warmth and tradition to your holiday table.
Ingredients & Substitutions
Here is everything you need to make the best-tasting gluten-free maple pumpkin pie with almond flour:
Almond Flour: This recipe has been made specifically for almond flour. I don’t recommend any substitutions including coconut flour.
Tapioca Flour: Also known as tapioca starch. You can replace it with arrowroot flour or cornstarch.
Butter: Use vegan butter as a dairy-free alternative.*
Maple Syrup: Swap pure maple syrup with honey, agave nectar, or date syrup.
Almond Extract: If you don’t have almond extract, you can use vanilla extract or omit it.
Cottage Cheese: Substitute cottage cheese with an equal amount of plain Greek yogurt or coconut yogurt for a dairy-free option.
Coconut Sugar: Replace coconut sugar with brown sugar, granulated sugar, or a sugar substitute suitable for baking.
Pumpkin Pie Spice: Make your pumpkin spice by combining ground cinnamon, nutmeg, cloves, and ginger in equal parts.
Pumpkin Puree: You can use canned pumpkin or an equal amount of fresh pumpkin you’ve roasted at home.
Fresh Ginger Zest: Substitute with ground ginger if fresh ginger is not available.
Maple Extract: You can omit or substitute with almond extract in the pie filling.
Eggs: I do not recommend substituting the eggs for flax eggs.
*I have not tested this substitution
How to Make My Delicious Pumpkin Pie Recipe
Step 1: Make the Almond Flour Crust
Preheat your oven to 350°F (175°C).
Place your pie plate in the freezer while you prepare the crust.
In a mixing bowl, combine the dry ingredients, including almond flour, tapioca flour, cinnamon, dried ginger, salt, and baking powder. Whisk until well combined.
In a small bowl, combine the egg, maple syrup, and almond extract. Mix with a fork until the egg is incorporated.
Slice the cold butter in small chunks. Incorporate it into your flour mixture with your hands or a pastry cutter until crumbly.
Pour the egg mixture into the bowl and mix with a spatula until a dough forms. Test the dough by rolling a small ball of dough in your hand. If it’s too sticky, add more almond flour, one tablespoon at a time, until the dough no longer sticks to your hand. If it crumbles, add water, 1/2 teaspoon at a time, until it forms a ball.
Spread the dough in the bowl and place it in the freezer while you prepare the pumpkin filling.
Step 2: Prepare the Pumpkin Pie Filling
Combine the wet ingredients in a blender or food processor, including pumpkin puree, cottage cheese, coconut sugar, maple syrup, vanilla extract, tapioca flour, pumpkin pie spice, fresh ginger zest, and salt. Blend until smooth.
Add the eggs to the pumpkin mixture and blend again until well combined.
Step 3: Assemble the Pumpkin Pie
Remove the pie dish and dough from the freezer. Spray the pie pan with non-stick. I prefer coconut oil spray.
Evenly spread the crust dough in the pie plate. Press the dough thicker towards the top so you can flute the edge all the way around.
Pour the pumpkin pie filling into the crust.
Step 4: Bake the Pumpkin Pie
Loosely cover the whole pie with aluminum foil. Tent it in the middle to ensure it doesn’t touch the center of the pie. You can also use a pie shield instead.
Bake for 40 minutes. Remove the aluminum foil and bake for an additional 15-20 minutes or until the center is set. You can check by inserting a toothpick into the center; it should come out without wet filling.
Allow the pie to cool on the counter before placing it in your fridge. Then cool completely in the fridge for several hours or overnight. Serve chilled or at room temperature.
Gluten-Free Pumpkin Pie Recipe Notes
Prebaking the Crust: I tested both methods and did notice a difference in the pie crust consistency. I prefer the quicker method of pouring the batter into the raw crust and baking together. This also helps prevent the crust from browning too quickly.
Spice Customization: Adjust the spice levels according to your preference. You can increase or decrease the amount of cinnamon, ginger, or other spices in both the crust and the filling.
Chilling Time: Allow the pie to cool completely in the fridge before slicing. Consider refrigerating the pie for a few hours or overnight before serving for optimal flavor.
Crust Edge Protection: Be sure to cover the pie with foil for the first 40 minutes of baking or use a pie shield for the entire baking time to keep the upper edge of the crust from overbaking.
Serving Suggestions:
Pumpkin pie loves a generous topping of whipped cream or a scoop of vanilla ice cream. Chopped toasted pecans and caramel sauce add flavor and texture.
Here are a few more of my wholesome Thanksgiving recipes I recommend:
- Creamy Garlic Mashed Potatoes with Cottage Cheese
- Gluten-Free Cornbread Stuffing from Scratch
- Sweet and Savory Gluten-Free Cornbread
- Easy Crispy Parmesan Sweet Potato Stacks
Easy Gluten-Free Maple Pumpkin Pie with Almond Flour
Ingredients
Almond Flour Pie Crust:
- 2 cups almond flour
- 1/3 cup tapioca flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon dried ginger
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/3 cup butter
- 1 egg
- 1 tablespoon maple syrup
- 1/8 teaspoon almond extract
Pumpkin Pie Filling:
- 15 oz pumpkin (1 can)
- 1/2 cup cottage cheese
- 1/3 cup coconut sugar
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 3 drops maple extract
- 2 tablespoons tapioca flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon fresh ginger zest
- 1/2 teaspoon salt
- 3 eggs
Instructions
- Preheat your oven to 350°F (175°C).Place your pie plate in the freezer while you prepare the crust.In a mixing bowl, combine the dry ingredients, including almond flour, tapioca flour, cinnamon, dried ginger, salt, and baking powder. Whisk until well combined.In a small bowl, combine the egg, maple syrup, and almond extract. Mix with a fork until the egg is incorporated. Slice the cold butter in small chunks. Incorporate it into your flour mixture with your hands or a pastry cutter until crumbly.Pour the egg mixture into the bowl and mix with a spatula until a dough forms. Test the dough by rolling a small ball of dough in your hand. If it's too sticky, add more almond flour, one tablespoon at a time, until the dough no longer sticks to your hand. If it crumbles, add water, 1/2 teaspoon at a time, until it forms a ball.Spread the dough in the bowl and place it in the freezer while you prepare the pumpkin filling.
- Combine the wet ingredients in a blender or food processor, including pumpkin puree, cottage cheese, coconut sugar, maple syrup, vanilla extract, tapioca flour, pumpkin pie spice, fresh ginger zest, and salt. Blend until smooth.Add the eggs to the pumpkin mixture and blend again until well combined.
- Remove the pie dish and dough from the freezer. Spray the pie pan with non-stick. I prefer coconut oil spray.Evenly spread the crust dough in the pie plate. Press the dough thicker towards the top so you can flute the edge all the way around.Pour the pumpkin pie filling into the crust.
- Loosely cover the whole pie with aluminum foil. Tent it in the middle to ensure it doesn't touch the center of the pie. You can also use a pie shield instead.Bake for 40 minutes. Remove the aluminum foil and bake for an additional 15-20 minutes or until the center is set. You can check by inserting a toothpick into the center; it should come out without wet filling.Allow the pie to cool on the counter before placing it in your fridge. Then cool completely in the fridge for several hours or overnight. Serve chilled or at room temperature.
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