Dairy-Free Pumpkin Pie (Gluten-Free & Naturally Sweetened)
This homemade dairy-free pumpkin pie features a creamy, maple-sweetened pumpkin filling nestled in a delicious gluten-free almond flour crust. Made with wholesome ingredients and warm fall spices, it's a naturally sweetened, refined sugar-free holiday dessert that's perfect for Thanksgiving, Christmas, and sharing with family and friends!
Ingredients
Gluten-Free Almond Flour Pie Crust:
- 2 1/2 cups Organic Almond Flour
- 1 cup Organic Arrowroot Powder
- 1/4 cup Organic Coconut Sugar
- 1 tsp Organic Ceylon Cinnamon
- 1/2 tsp Himalayan Pink Salt
- 2 Large Organic Pasture Raised Eggs Beaten
- 4 tbsp Filtered Water
- 4 tbsp Organic Extra Virgin Coconut Oil room temperature
Dairy-Free Pumpkin Filling:
- 1 (15oz) can Organic Pumpkin Puree
- 1/2 cup Organic Pure Maple Syrup
- 1/2 cup Organic Coconut Cream full-fat
- 2 tbsp Organic Almond Butter without added sugars or other additives
- 1 tsp Organic Vanilla
- 3/4 tsp Organic Lemon Zest
- 1 1/2 tsp Organic Ceylon Cinnamon
- 1 tsp Organic Pumpkin Pie Spice
- 1/2 tsp Organic Ginger
- 1/4 tsp Organic Nutmeg
- 1/4 tsp Organic Cardamom
- 1/4 tsp Himalayan Pink Salt
- 3 Large Organic Pasture-Raised Eggs beaten
Instructions
Make the Gluten-Free Pie Crust:
- Combine the dry ingredients. Add the almond four, arrowroot powder, coconut sugar, cinnamon, and salt to a food processor. Process until evenly combined.
- Add the eggs and water. Process on high until the ingredients are incorporated, scraping down the sides of the food processor as needed.
- Mix in the coconut oil. Add the room-temperature coconut oil in small clumps, spacing them throughout the mixture to incorporate evenly. Pulse several times, then process until the dough is fully combined and no visible clumps of coconut oil remain.
- Chill the dough. Grease your hands with coconut oil (the dough is sticky at room temperature). Gather the dough and shape it into a ball, then flatten it into a disk. Wrap tightly in unbleached parchment paper and refrigerate for at least 1 hour, or up to a few days.
- Roll out and shape the crust. Between two sheets of parchment paper, Lightly roll out the chilled dough into a circle slightly larger than the bottom of your 9-inch pie pan. Gently transfer the dough to the pie pan. It's okay if it tears a little during transfer, simply press the pieces back together. Use your fingers and palm or a baking spatula to gently press and spread the dough into an even layer across the bottom and up the sides of the pan, adjusting the thickness as needed. Tear off any excess dough extending beyond the edges and set it aside for making cookie toppings.
- Prepare for baking. Use a fork to poke a few holes in the bottom of the crust to allow steam to escape. Place a piece of parchment paper over the dough and fill with pie weights or dried beans to help prevent the crust from puffing up during baking.
- Bake the crust. Bake at 325 ℉ for 15 minutes. Carefully remove the parchment paper and pie weights, then bake for another 5-8 minutes or until the crust is lightly golden. Allow the crust to cool completely at room temperature before adding the dairy-free pumpkin pie filling.
Make Decorative Cookie Toppings:
- Make the cookie toppings. Gather the remaining dough into a ball. Roll out the dough between two sheets of parchment paper to about 1/4 inch thick. Use cookie cutters to cut out shapes.
- Optional: Make an egg wash with 1 egg yolk and 1 tbsp coconut milk. Brush this onto the cookie shapes.
- Bake the cookie toppings. Transfer the cookies to a greased baking sheet. Bake at 325℉ for about 15 minutes or until the cookies are golden.
Make the Dairy-Free Pumpkin Pie Filling:
- Preheat your oven to 350℉
- Mix the filling ingredients. In a large mixing bowl, combine the pumpkin puree, maple syrup, coconut cream (use the thick cream from the top of a refrigerated can of full-fat coconut milk), almond butter, vanilla, cinnamon, pumpkin pie spice, ginger, nutmeg, cardamom, salt, and lemon zest. Mix until smooth and well combined.
- Add the eggs. In a small bowl, beat the 3 eggs. Add them to the pumpkin mixture and gently stir until fully incorporated and the filling is smooth and creamy.
- Fill the crust. Pour the pumpkin filling evenly into the cooled pie crust.
- Begin baking. Bake for 20 minutes.
- Cover the crust and continue baking. Carefully remove the pie from the oven and cover the edges of the crust with a silicone pie crust shield. (See my tips in the blog post above for making a DIY crust shield with parchment paper if you don't have one.) Return the pie to the oven and bake for another 35-40 minutes, or until the filling is set around the edges and still has a slight jiggle in the center.
- Cool the pie slowly. Turn off the oven and crack the door open. Let the pie cool in the oven for another 20-30 minutes before removing it. Transfer to the counter and allow it to cool completely at room temperature.
- Add the decorative cookie toppings. Place your cookie toppings around the edge of the pie or some on the center for a fun festive look.
- Serve or store. Once completely cooled, slice and serve, or cover and refrigerate for up to 5 days.
