Grain Free Pumpkin Pie

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Who doesn’t like pumpkin pie? I find people will scour the internet for a good pumpkin pie recipe this time of year too. I’ve been trying pretty hard to get a pumpkin pie recipe just right.  I have had several fails.  I am happy to tell you that this grain free pumpkin pie is delicious.  This pumpkin pie is not only grain free, but it’s vegan, gluten free and soy free as well!  So I am happy to say I finally have a healthy grain free pumpkin pie recipe that is good enough to share!

Pumpkin Pie Watermark

This pumpkin pie even got the thumbs up from my girls.  They both wanted to eat it before I had a chance to take photos!  Just for the record, they claim to not like pumpkin. :)  For the crust, I decided to use a recipe from Elena’s Pantry.  Because, why mess with perfection?  Her crust recipe is amazing and so simple. I hope you enjoy this pumpkin pie recipe as much as we enjoyed eating it.

Grain Free Pumpkin Pie

Grain Free Pumpkin Pie

Rating: 51

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Yield: 1 pie

Grain Free Pumpkin Pie

Ingredients

Instructions

    For the crust
  • Preheat oven to 350.
  • In a food processor, mix the flour and salt. Then add in the egg and coconut oil and mix until a dough starts to form.
  • Once the dough forms, press it into a greased glass pie dish. I used a 9 inch. Bake it in the oven for about 9-11 minutes.
  • For the filling
  • In a food processor, blend all the filling ingredients until smooth.
  • Pour into baked pie crust and bake in the oven at 350 for about 50-60 minutes.

When mine was done cooling, it still felt slightly loose, so I put it in the fridge and it completely firmed up. That worked out great. I think that arrowroot is just a tad less stable than cornstarch. However, it is free of GMOs and that’s why I used it over cornstarch. Enjoy!

http://mywholefoodlife.com/2013/11/10/grain-free-pumpkin-pie/

66 thoughts on “Grain Free Pumpkin Pie

  1. I dry/mill the almond meal (skins on), when I make almond milk, so I have quite a bit in my freezer..Do you think that would work in the crust?

    1. I’m not sure. I make my own milk as well and I know that the pulp doesn’t always work in baking recipes. If you try, please let me know so I can tell others. :)

    2. I think you would be able to thaw your pulp, squeeze out the excess water and spread it on a baking sheet and dry it out in the oven, then it could be pulsed in the cuisinart and made into a flour

  2. This sounds yummy! I only have regular almond flour, do you think that would work? Not sure my local health good has the blanched variety

    1. Thank you. To make a flax “egg” take 1 tablespoon flax meal + 3 tablespoons water. Whisk together and throw it in the fridge. The texture will become gummy like an egg. Works great!

  3. Hello, what can I use instead of arrowroot? I also don’t have any almond flour. what can i use instead of that?
    I appreciate any suggestions!

    1. Can you get cornstarch? I know you are out of the US, so there should be no worry about GMOs in corn. :) Are you gluten free? IF so, you can try oat flour. If you are not gluten free, spelt flour might work. Please keep in mind I have only tried with the almond flour, so I’m not 100% sure those will work in this recipe.

      1. Thanks! I will go to my local organic store tomorrow and see if she stocks either. otherwise I will try your suggestions. Many many thanks!

  4. It was amazing I’ve learned I can not eat wheat, and this was delish. I love your ideas and healthy whole foods thank you for all your hard work!!

  5. Does xantham gum work in the filling? I’ve used it for other things in place of arrowroot.. Only because I had it at the time. Thanks!

  6. Did you have to cover the crust at all during cooking? I recently made a pie with almond flour crust and the crust was burnt after about an hour of cooking. It was my first experience baking with almond flour for the crust, so I’m not sure what went wrong.

  7. I used tapioca starch instead of the arrowroot and agave nectar instead of maple syrup and it came out great! so flavorful! Thank you very much!

  8. I made this pie for Thanksgiving and it was delicious. I didn’t have almond flour, so I used oat flour. Thank you Melissa for all your wonderful recipes!

  9. I finally made this today. I was a little intimated due to my last experience with almond flour as a crust. I love everything pumpkin and have been disappointed in the recipes I’ve found. But this was awesome!!! It was a huge hit with family and I’m ecstatic to have a vegan, GF, soy free pumpkin pie! Thank you Melissa!

  10. I used almond meal ( from the last time I made almond milk), and the crust turned out just fine. I also subbed arrowroot with corn starch, and the corn starch holds the pie together very nicely. The biggest upset I had with this pie was that I baked it for 50 minutes and it turned out brown…is that because of the maple sugar? Also, the flavor was quite nutty, so if you aren’t a big nut fan you may want to try a different crust style…or add more sweetener.

    1. I didn’t notice mine turned brown. Glad to know that almond pulp worked in the crust! :) I hope you at least enjoyed the recipe.

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