Gluten-Free Pumpkin Pie with Walnut Crust

Published on Sep 06, 2016

  by   Kristina Stosek

7 reviews

Prep Time: 15 minutes Cook Time: 60 minutes Serves: 9-inch pie
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It is hard to imagine Thanksgiving without a freshly baked Pumpkin Pie. Making this gluten-free dessert is like baking custard in a pie shell. The crust for this pie is made with walnuts, maple syrup, a dash of buckwheat flour and butter.

The walnut crust is probably the easiest to make because all you need is a food processor.

This silky gluten-free pumpkin pie has all the right balances; spices, creamy texture, sweetened with maple syrup and nestled in a delicious walnut crust.

 

slice of pumpkin pie on a plate

 

We Love This Gluten-Free Pumpkin Pie!

First, this pumpkin pie recipe is super easy to whip up. The walnut crust is made in a food processor then chilled. You don’t have to roll out the dough – I love that, no mess, and it’s super easy.

recipe overview

Once the walnut mixture has chilled, press it into the pie dish and pre-bake for a few minutes.

The silky filling is made with pumpkin puree, cream, eggs, maple syrup, cinnamon, nutmeg, ginger and vanilla. Once the crust has cooled, pour the filling into the crust and bake. Easy — right?

a perfect holiday gluten-free dessert

This holiday season, surprise everyone with this silky, light pumpkin pie. I promise you, your family will never know that this incredibly delicious dessert is gluten-free. Enjoy!

If you are looking for a Pumpkin Pie Recipe with chocolate, check out this Gluten-Free Chocolate Pumpkin Pie. So much deliciousness in one pumpkin pie!

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Many thanks!

Kristina xx

 

Gluten-Free Pumpkin Pie with Walnut Crust

Published on Sep 06, 2016

by Kristina Stosek

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Ingredients

Instructions

  • 1.

    WALNUT CRUST

  • 2.

    Place walnuts in a food processor and blend until the walnuts have a sandy texture. Do not over process or the walnuts will become oily

  • 3.

    Add balance of ingredients and pulse a few times until the mixture comes together into soft dough. Wrap and refrigerate for 1 hour

  • 4.

    Press the dough into a 9-inch pie dish all the way up the sides of the dish and using a fork poke several holes in the crust. Freeze for 30 minutes

  • 5.

    Preheat oven to 375 F and bake the crust for 12 minutes. Cool before adding pumpkin filling

  • 6.

    FILLING

  • 7.

    Using an electric mixer whisk the eggs. Add balance of ingredients and mix until creamy. Place the pie dish on a baking sheet and pour the filling into the crust

  • 8.

    Bake for 20 minutes at 375 F, then reduce the oven temperature to 350 F and bake the pie for 35 - 40 more minutes, until the pie doesn’t jiggle in the middle

  • 9.

    Cool, the pie to room temperature and then refrigerate for at least 3 hours or overnight before serving. Serve with whipping cream

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