Peach and Pumpkin Pie


5 from 2 votes
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Peach and Pumpkin Pie

Prep Time30 mins
Cook Time1 hr 30 mins
Fridge Time2 hrs
Course: Dessert
Servings: 1 Pie
Calories: 5206kcal
Author: Gluten Free & More



  • 1 cup (100 g) almond flour
  • 2 cups (250 g) all-purpose gluten-free flour, plus extra for dusting
  • 1 cup (220 g) cold unsalted butter, cubed, and additional for greasing the pan
  • ½ teaspoon fine sea salt
  • 1 teaspoon icing sugar
  • 2 egg yolks
  • 3-4 tablespoons ice-cold water
  • 1 whisked egg white


  • 2-3 small peaches , cored and sliced
  • ½ cup (100 g) cane sugar, divided
  • 7 ounces (200 g) pumpkin puree (not pumpkin pie filling)
  • 7 ounces sweetened condensed milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon


  • To prepare the crust, combine the flours, cubed butter, salt, and sugar in a food processor. Pulse until the mixture becomes crumbly, then transfer to a work surface. Gradually add egg yolks, then cold water, one teaspoon at a time, while kneading continuously until a cohesive ball forms. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
  • While the dough chills, make the filling. Place the sliced peaches in a saucepan. Sprinkle with 2 tablespoons of sugar, and cook over low heat for about 15-25 minutes, stirring occasionally to prevent burning. The mixture will thicken and will become jam-like. Remove from heat and let cool.
  • Preheat the oven to 425°F. Lightly grease a 10-inch diameter nonstick tart pan, preferably with a removable bottom.
  • After the dough has chilled for 2 hours, roll it out on a floured surface and divide it into two portions: one should be two-thirds of the dough's volume, and the other should be one-third. Wrap the smaller portion tightly in plastic wrap and return it to the refrigerator. Roll out the larger portion and transfer it to the prepared tart pan, gently pressing with your fingers to line the bottom and sides of the pan with the pastry.
  • In a big mixing bowl, whisk together the pumpkin puree, condensed milk, egg, vanilla extract, cinnamon, and the remaining sugar. Pour the mixture into the prepared pie crust. Top the pumpkin layer with the peach filling and smooth it over the top.
  • Retrieve the remaining dough portion from the refrigerator. Roll it out to a thickness of about ½-inch and cut it into strips. Create a lattice pattern on top of the pie by arranging the strips in a crisscross fashion, gently pressing the edges to adhere. Brush the edges of the lattice with the whisked egg white and place the pie in the preheated oven. Bake the pie for 15 minutes, then reduce the temperature to 350° F and continue baking for an additional 45-50 minutes, or until the filling sets and the top is golden. If the pie begins to brown too much, cover it with a piece of foil. Allow the pie to cool, then refrigerate overnight or until ready to serve.
  • This pie can be prepared a day in advance.


Nutrition Facts
Peach and Pumpkin Pie
Amount Per Serving
Calories 5206 Calories from Fat 3078
% Daily Value*
Fat 342g526%
Saturated Fat 141g705%
Trans Fat 7g
Polyunsaturated Fat 12g
Monounsaturated Fat 60g
Cholesterol 1108mg369%
Sodium 1622mg68%
Potassium 1731mg49%
Carbohydrates 486g162%
Fiber 61g244%
Sugar 261g290%
Protein 112g224%
Vitamin A 38827IU777%
Vitamin C 26mg32%
Calcium 1435mg144%
Iron 24mg133%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Peach Pie Pumpkin
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