Grain Free Pumpkin Pie

16 Nov. 17 Go Back to Recipes

Grain Free Pumpkin Pie

Pumpkin Pie

For the Crust:

  • 15-18 pitted dates
  • 3 cups raw walnuts
  • ½ t ground cinnamon

For the Filling:

  • 2 large eggs, room temperature
  • 1 cup coconut milk
  • 1 can pureed pumpkin
  • ½ cup maple syrup
  • 1 t vanilla extract
  • 1 t cinnamon
  • ½ t ground ginger
  • ¼ t cardamom
  • ¼ t allspice
  • ¼ t salt

Preheat oven to 350ºF.

Add the ingredients for the crust into a blender, pulsing until it turns into crumbs. Note that it should be a bit sticky and not to crumbly. You may need to add more dates to the mixture until it’s crust-like.

Transfer the crust to a 9-inch round baking pan or pie dish, pressing the crust into the bottom of the pan evenly with your hand.

Using the same blender, add the ingredients for the filling. Blend until smooth.

Pour the filling over the crust, then bake for 45-55 minutes until lightly browned around the edges.

Remove pie from the oven and cool 30 minutes at room temperature before covering and placing in the refrigerator to chill before eating.

Serve with homemade whipped coconut cream and cinnamon.