Gluten Free Pumpkin Pie with Walnut Crust

It is hard to imagine Thanksgiving without a freshly baked pumpkin pie. Making a pumpkin pie is like baking custard in a pie shell. This scrumptious gluten free pumpkin pie has the right balance of spices, cream and maple syrup nestled in a delicious walnut crust. This holiday season surprise everyone with this easy to make creamy pumpkin pie, they will never know it is gluten free. Enjoy!


Walnut Crust
2 ½ cups walnuts
3 Tbsp. unsalted butter, room temperature
3 Tbsp. agave nectar or pure maple syrup
1 Tbsp. buckwheat flour
¼ tsp. Mediterranean pink salt
1 ½ cup (15 oz.) pumpkin puree
½ cup pure maple syrup
½ cup cream
1 Tbsp. ground cinnamon
1 tsp. pure vanilla
½ tsp. ground ginger
¼ tsp. ground nutmeg
1/8 tsp. Mediterranean pink salt


Place walnuts in a food processor and pulse until finely ground.
Add balance of ingredients and blend until mixture comes together into soft dough. Wrap and refrigerate for 2 hours
Press the dough into a 9-inch pie dish all the way up the sides of the dish and poke several holes with a fork and freeze for 30 minutes
Preheat oven to 375 F and bake for 12 minutes. Cool before adding pumpkin filling
Whisk all the ingredients together until evenly blended. Place the pie dish on a baking sheet and pour in the pumpkin filling
Bake for 20 minutes at 375 F, then reduce the oven temperature to 350 F and bake the pie for 40 more minutes
Cool, the pie to room temperature and then refrigerate for at least 3 hours before serving. Serve with whipping cream

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