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 already have on pumpkin pie recipe on my blog, but it contains soy and I wanted a soy free and grain free option. So I am happy to say I finally have a healthy pumpkin pie recipe that is good enough to share!
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
- 2 cups blanched almond flour
- 2 T coconut oil (melted)
- 1 egg (I used a flaxegg replacement and it worked great)
- 1/4 tsp sea salt
- 2 cups pumpkin puree (fresh or canned is fine)
- 3/4 cup milk (I used almond milk)
- 1 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/2 cup maple syrup
- 3 T arrowroot powder
- 1/2 tsp salt
- 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.
- 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!