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Classic Pumpkin Pie

It’s just not Thanksgiving without Pumpkin Pie…

This recipe is based on my dear Grandma’s pumpkin pie.  Just a few modifications to make it allergen friendly.  But the classic flavor and texture is still there.  I miss my grandmother most during the holidays.  She was an amazing woman of God and example to live by.  I am thankful for the role she played in our family and the values she instilled in us.  She was truly beautiful inside and out.

If making a pie is just too much hassle??? Then consider making my Gooey Pumpkin Pie Cake.  All the flavor and texture of pumpkin pie, but without all the extra work.

Check it out –> here <–

Classic Pumpkin Pie

  1. Preheat oven to 325.
  2. Whisk together all ingredients until smooth and creamy.
  3. Pour into unbaked pie shell.
  4. Bake for 50-60 minutes just until center is set.

*because of the almond flour, this pie crust will get dark.  After the first 10 minutes of baking, cover the pie crust with a pie crust shield or foil.

For more Thanksgiving recipes, check out my inspiration board!



8 thoughts on “Classic Pumpkin Pie”

  • I would like to use a combination of agave and maple syrup rather than honey.
    What proportions would you recommend?
    Also plan to use canned coconut (cream) milk, and assume the amount would be the same as using cashew cream, yes?
    Thanks!
    Kristine

    • Kristine,
      I would do 1/4 cup of each, to balance the flavor. Coconut cream will work as well with the same measurement, as long as you are using full fat. Good luck!
      ~Michelle

  • I cannot express how excited I am to find your site (especially the day before Thanksgiving)!! I have been looking for GF recipes that use coconut and almond flour! Can’t wait to try these out! Thanks!

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