Gluten-Free Pumpkin Pie with Walnut Crust

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 crust 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.

What do I love about 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. 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?

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 an easier Pumpkin Pie Recipe, try this Gluten-Free Baked Pumpkin Pudding recipe. The pudding is super easy to make 🙂

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