Gluten-Free Maple Pumpkin Pie with Almond Flour

My Gluten-Free Maple Pumpkin Pie with a flaky almond flour crust is the easiest and most flavorful Thanksgiving or holiday pie all your guests will love! It’s made with cottage cheese, ginger, cinnamon, maple syrup, and coconut sugar without any refined sugar. It is easy and fun to make and does not require a rolling pin!

Gluten-Free Maple Pumpkin Pie with an almond flour crust on a white plate.

With simple ingredients, you simply press in the almond flour pie crust without any need for a rolling pin or a mess of dusted flour.  Although this is a healthy pumpkin pie recipe, it is full of rich flavor from pumpkin puree, fresh ginger, almond, and maple extract. This beautiful pumpkin pie will be a welcome addition to your Thanksgiving table this holiday season. And all your guests will love it regardless of whether or not they have a gluten allergy.

YouTube video

Why You’ll Love This Healthy Pumpkin Pie with Almond Flour Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Gluten-Free Maple Pumpkin Pie with an almond flour crust on a white plate.

Ingredients & Substitutions

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

Gluten-Free Maple Pumpkin Pie with an almond flour crust on a white plate.

How to Make My Healthy 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.

Adding butter to the almond flour pie crust in a mixing bowl.
Mixing almond flour pie crust in a mixing bowl.

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.

All the pie filling batter ingredients in a food processor.

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.

The almond flour crust in the pie plate.
Pressing the almond flour crust in the pie plate.

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.

Spreading the pumpkin pie filling in a pie plate.
Gluten-Free Maple Pumpkin Pie with an almond flour crust on a white plate.

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.

Refrigeration: After the pie has cooled completely, cover it with plastic wrap or aluminum foil and refrigerate. It’s best to store the pie in the refrigerator to maintain its freshness.

Duration: Consume the pie within 3-4 days for the best taste and texture.

Freezing the Pie: If you want to freeze the pie, do so before cutting it. Wrap the pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. To prevent the crust from becoming soggy during storage, place a piece of parchment paper or wax paper between the pie and the plastic wrap. This helps maintain the crust’s texture.

Freezing Duration: Frozen pumpkin pies can be stored for up to 2-3 months. Make sure to thaw the pie in the refrigerator before reheating or serving.

Avoid Freezing Whipped Toppings: If you plan to serve the pie with whipped cream or any other toppings, it’s best to add these just before serving rather than freezing them along with the pie.

Can I substitute maple syrup with another sweetener?

Yes, you can use honey, agave nectar, or date syrup as alternatives to maple syrup. Adjust quantities based on your desired sweetness level.

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use homemade pumpkin puree. Ensure it’s well-drained to avoid excess moisture in the filling.

7. How long does the pie need to cool before serving?

Allow the pie to cool completely before slicing. For optimal flavor, refrigerate for a few hours or overnight before serving. Pumpkin pie tastes even better on day 2 or day 3.

Can I freeze pumpkin pie?

Yes, you can freeze the pie before cutting it. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.

What if I don’t have pumpkin pie spice?

You can make your own by combining equal parts cinnamon, nutmeg, cloves, and ginger.

Can I make the pie ahead of time?

Yes, you can prepare the pie in advance and refrigerate it. Add whipped cream or toppings just before serving.

Here are a few more of my Healthier Thanksgiving recipes I recommend:

Easy Gluten-Free Maple Pumpkin Pie with Almond Flour

Gluten-Free diet-friendly recipe
My Gluten-Free Maple Pumpkin Pie with a flaky almond flour crust is the easiest and most flavorful Thanksgiving or holiday pie all your guests will love! It's made with cottage cheese, ginger, cinnamon, maple syrup, and coconut sugar without any refined sugar. It is easy and fun to make and does not require a rolling pin!
5 from 3 votes
Servings 12
Prep Time 20 minutes
Cook Time 1 hour

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.

Video

YouTube video

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.

Nutrition

Calories: 252kcalCarbohydrates: 22gProtein: 7gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 70mgSodium: 302mgPotassium: 181mgFiber: 2gSugar: 11gVitamin A: 3267IUVitamin C: 3mgCalcium: 84mgIron: 1mg
Keyword almond flour, maple syrup, pumpkin pie
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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