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–+ servings

Easy Gluten-Free Maple Pumpkin Pie with Almond Flour

Gentle Tummy
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Ingredients
  

Almond Flour Pie Crust:

Pumpkin Pie Filling:

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

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)