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Gluten-Free Pumpkin Pie with Walnut Crust

Published: September 6, 2016 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 60 Minutes
Serves Serves 9-inch pie
Gluten-Free Pumpkin Pie with Walnut Crust
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Average Rating: 5 | Rated By: 2 users

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!

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Ingredients

  • 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. sea salt
  • Filling
  • 3 large eggs, at room temperature
  • 1 ½ cup (15 oz.) pure pumpkin puree
  • ½ cup pure maple syrup
  • ½ cup cream
  • 1 Tbsp. GF ground cinnamon
  • 1 tsp. pure vanilla extract
  • ½ tsp. GF ground ginger
  • ¼ tsp. GF ground nutmeg
  • 1/8 tsp. fine sea salt

    • Instructions

  • WALNUT CRUST
  • Place walnuts in a food processor and blend 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. Freeze for 30 minutes
  • Preheat oven to 375 F and bake for 12 minutes. Cool before adding pumpkin filling
  • FILLING
  • Using an electric mixer whisk the eggs. Add balance of ingredients and mix until creamy. Place pie dish with the crust 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, until slightly golden
  • Cool, the pie to room temperature and then refrigerate for at least 3 hours before serving. Serve with whipping cream


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