Gluten-Free Pumpkin Pie with Walnut Crust

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Average Rating: 5 | Rated By: 7 users

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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  • 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
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  • 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
  • Add balance of ingredients and pulse a few times until the mixture comes together into soft dough. Wrap and refrigerate for 1 hour
  • 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
  • Preheat oven to 375 F and bake the crust for 12 minutes. Cool before adding pumpkin filling
  • 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
  • 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
  • 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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