Gluten free pumpkin pie

Gluten free pumpkin pie

  • Prep:
  • Cook Time: 1 hr
  • Total: 1 hr
  • Serving: 6-8 People

Thanksgiving wouldn't be complete without the quintessential pumpkin pie. Featuring almond flour (one of my favorite gluten free flours) for the crust, this gluten free holiday dessert will please every palate at the table.


  • 1 1/2 cups blanched almond flour
  • 1/2 teaspoon salt, divided
  • Pinch of baking soda
  • 1/4 cup canola oil
  • 2 tablespoons honey
  • 2 eggs
  • 1, 15-ounce, can pure pumpkin
  • 1, 12-ounce, can evaporated milk
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • A few grinds black pepper


  1. Preheat oven to 450 degrees F.
  2. In a medium bowl, combine flour, a pinch of salt, and baking soda. In a small bowl, whisk together oil and honey. Add oil mixture to flour mixture and combine. Pat mixture into a 9-inch pie dish and place in the refrigerator while you prepare filling.
  3. In a stand up mixer fitted with the paddle attachment, combine eggs, pumpkin, milk, remaining salt, and spices; beat on medium speed until smooth. Pour pumpkin mixture into prepared pie crust; bake for 15 minutes then turn oven heat down to 350 degrees and bake for an additional 35 to 40 minutes, or until filling is set. If crust begins to brown, cover with strips of foil or a pie crust ring.