Peach and Pumpkin Pie
Updated Nov 02, 2025, Published Oct 22, 2023
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If you’re looking for a dessert that bridges the seasons between summer and fall, this Gluten-Free Peach and Pumpkin Pie is pure perfection. The sweet, jammy peaches bring a hint of sunshine, while the spiced pumpkin filling adds that cozy autumn warmth we all crave around the holidays. But what really sets this pie apart is the almond flour in the crust—a simple addition that makes a big difference in both flavor and texture.
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Why Almond Flour Makes the Crust So Good
Adding almond flour to the pie crust isn’t just about keeping it gluten-free—it’s about elevating it. Almond flour lends a rich, buttery taste that enhances the flavor of the crust without overpowering the filling. It also creates a delicate, tender texture that’s slightly crisp on the outside and melt-in-your-mouth soft underneath.
Because almond flour contains healthy fats and a natural sweetness, it helps balance the flavors of the spiced pumpkin and caramelized peach layers beautifully. The result is a crust that feels indulgent and wholesome at the same time—a perfect match for this luscious two-in-one pie.
A Flavor Fusion for the Holidays
This pie celebrates the best of both worlds: the bright, fruity sweetness of summer peaches and the creamy, spiced comfort of pumpkin. Together, they create a dessert that feels festive enough for Thanksgiving yet light enough for an early fall gathering. The lattice crust adds a beautiful, rustic finish that’s guaranteed to impress your guests.
Make-Ahead Magic
Like most great pies, this one gets even better with a little time to rest. You can easily prepare it the day before your holiday celebration—simply let it chill overnight in the fridge. When ready to serve, slice and enjoy as is, or top with a dollop of whipped cream or a scoop of dairy-free vanilla ice cream.
Why You’ll Love This Recipe
- Gluten-free and refined yet comforting.
- Almond flour adds rich flavor and perfect texture to the crust.
- Beautifully balanced filling—sweet peaches meet spiced pumpkin.
- Make-ahead friendly, ideal for Thanksgiving or Friendsgiving.
This Gluten-Free Peach and Pumpkin Pie with Almond Flour Crust is the kind of dessert that surprises and delights everyone at the table. It’s elegant, seasonal, and just a little bit unexpected—proof that gluten-free baking can be every bit as delicious as the classics.
For more dessert recipes, how about our No-bake Chocolate Pumpkin Dessert, Dairy-free Pumpkin Pudding, or Nutella Pavlovas?
Peach and Pumpkin Pie
Ingredients
Crust
- 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
Filling
- 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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
