Grain Free Pumpkin Pie

Prep Time 20 min Cook Time 60 min Serves 1 pie     adjust servings


    For the crust

    • 2 cups blanched almond flour
    • 2 T coconut oil (melted)
    • 1 flax egg (I used a flax egg replacement and it worked great)
    • 1/4 tsp sea salt

    For the filling

    • 2 cups pumpkin puree (fresh or canned is fine)
    • 3/4 cup almond 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


    For the crust

    1. Preheat oven to 350.
    2. 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.
    3. 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

    1. In a food processor , blend all the filling ingredients until smooth.
    2. Pour into baked pie crust and bake in the oven at 350 for about 50-60 minutes.


    Recipe Notes

    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!

    © 2013 My Whole Food Life. All rights reserved.