Gluten and Dairy Free Pumpkin Pie
Danielle Walker - AgainstAllGrain.com
6-8
American
Desserts
Ingredients:
For the crust
For the filling
- 1 15 ounce can pumpkin puree (or about 2 cups fresh)
- 1/2 cup almond milk
- 3 eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon lemon zest
- 1/2 cup grade B maple syrup (honey for SCD)
Instructions:
- Add the pecans to a food processor and process until they have turned into a coarse flour.
- Add the rest of the ingredients and process for 15 seconds, until a dough forms.
- Press the dough into an 8 or 9-inch pie plate (or springform pan for easy release), spreading it up the sides and covering the bottom. Fill with pie weights or prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.
- Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
- Whisk all of the ingredients together in a bowl.
- Pour the filling into a frozen pie crust.
- Bake at 350 degrees for 35 minutes, or until the custard has set but is still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking.
- Turn off the oven and leave it cracked open for 30 minutes while the pie cools. This will help it from cracking on the top.
- Refrigerate until chilled, then serve with coconut whipped cream on top.
dairy free, dessert, gluten free, holiday, paleo, scd, thanksgiving, fall
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Nicole
Just had this pie… Unbelievable! Thank you SO much for an amazing recipe. I just ate it again for breakfast and can’t wait for lunch to eat more of your lasagna!
Wendy V.
I loved this pumpkin pie. The pie crust was so tasty!
Pepella
I have now eaten almost 1/3 of this pie. And I made it only three hours ago. I had my first piece when the pie was still warm. Thank you for this recipe. The best pumpkin pie recipe ever! Even the crust is delicious, unlike the wheat crust I used to make.
Stephanie
What did you do so now you can eat eggs again? I a few months ago I found out I am allergic to eggs (yolk, not the white) but I stay away from both, its so difficult and such a pain. Especially since I used to eat eggs every morning for breakfast.
Against All Grain
I worked with an ND to do an elimination diet and then slowly reintroduced some items once my body had time to heal from them. I was allergic to the whites, not the yolks.
Richard
Is that 1 and 3/4 cup of Almond Flour or just 3/4 cup?
Against All Grain
I have changed the recipe to 1.5 cups now and added pecans. The old crust tended to fall apart and this crust is much more sturdy.
Amanda
Any hints on substitutes for eggs? I have to stay away from all parts and commercial egg replacers.
Kelly
This was wonderful! Thank you so much for this recipe. My husband and I just loved it.
Stacy
This is a great recipe–all the flavors are there. The only issue I ran into was that the middle of my pie was still very soupy while the crust was getting over-done. I used a large pie tin which utilized all the pumpkin pie filling, but next time I will use the smallest pie plate I can find, and see if that helps the center to set faster. Thanks for the recipe! Another thought I had was to do them all in ramkins and crumble up a your cooked pie crust to put on top just before serving. Yum either way:)
Monique
This looks so good. Can stevia somehow be substituted for the honey? We have a diabetic child and cannot do honey or maple syrup. I may just have to experiment. Thanks
Brenda Feaster
We also hava a type 1 diabetes child and we do a lot of these recipes. He does really well on his treat if they have agave (I know it is not so paleo) but it has helped him have a treat that is delish and his bs does not stay high. This is our first paleo/primal thanksgiving and we are excited to have this pie!!
Anile | Girlfriday
Hi Danielle! Canadian Thanksgiving is this weekend and I am SO EXCITED to make this 🙂 I also have had ulcerative colitis since my early twenties, over the past many years I have cut out a lot (no gluten, no/low dairy, no alcohol/caffeine/processed foods etc) but am now slowly working my way towards something scd-ish to see if it can help me, because right now nothing seems to be helping me with this flare, meds included. Haven’t tried to cut out eggs etc. yet (was just reading about the auto-immune protocol, not sure I can pull it off but perhaps I should try) but have cut out grains. Stress management is also a huge piece of the puzzle and I’m not so good at that, so I need to work on that, too. It’s a full-time job isn’t it? 😉 But despite the toughness of it all I’m also grateful for the healthy changes it has inspired in my life. It was really wonderful to find your blog and to read about your experience (you are just lovely!), and to see all these gorgeous recipes I can’t wait to try! Do you think it would be ok if I made this beautiful pie one day ahead of time? Thanks and take care, wishing you health 🙂
Alejandra
Hi, I love your site and recipes. Last week I baked this pie and I did not like the color. It is not like yours 🙁
What can it be? Thx
Against All Grain
Which part wasn’t the same color?
Alejandra
The filling, when it came out from the oven
Krista
Did you used canned pumpkin or homemade puree? Try eating it in the dark if you don’t like the color 😉
Amy
I see another comment that asks if there is 1 3/4 cup almond flour in this recipe, but as of now the recipe says 1 1/2 cup. Which one is correct? And am I supposed to chop the pecans in a chopper? I did, but the recipe didn’t say what to do! Just waiting now for it to cool. Excited to try it! Hopefully I made it right!
Against All Grain
I’m so sorry! This is an old recipe and this year, I re-created the crust so it would hold up a little better. I changed the ingredient list but forgot to modify the instructions. It’s fixed now and you were correct to turn the pecans into flour prior to mixing the dough ingredients. I hope it still turned out for you!
devon
I am allergic to pecans. If I use cashews, would it be okay?
Against All Grain
Should be just fine, but try my Honey Graham Crust just to be safe instead.
Amy
I really want to try this but just found out my 2 year old is allergic to coconut. Any suggestions on replacements for the coconut oil in the crust? She also cannot have dairy (butter or ghee).
Thanks!
Against All Grain
Try lard
Noosh.
Did you grease your pan? Mine totally stuck to the tart pan and I can’t release the bottom. Thanks!
Against All Grain
I didn’t have to. There’s so much oil in the crust from the nuts and the coconut oil that it has never been a problem. Try putting in the freezer for a few minutes and then back into the hot oven to get your pan to expand.
Tracy Konoske MS RD
Just made this and its cooling although I snuck a bite. My gram used to make carrot pie, I supposed when she had too many carrots and no pumpkin….so i made it with a big squash i had. Used a springform and for whatever reason, had to cook it an add’l 20 minutes for almost an hour total til it set…..and then getting it out of the pan was a ‘snap’ of course:)
Liz
I made this for Thanksgiving and Christmas. I love that it almost tastes more like an egg custard. I haven’t made the crust yet, I just put it in a dish and do the last part (easiest thing ever). This time I added in a super ripe banana as a tribute to my pre-enlightened days of making Ina Garten’s pumpkin banana mousse twice a year and it turned out really well. Except unfortunately I put it in a deeper dish and it didn’t cook long enough. But I haven’t bothered to look any further for a pumpkin pie recipe!
Maritza
Do you use the banana instead of maple or honey or in addition to? I have plenty of diabetics in my family so trying to keep thanksgiving sugar to a min. …. looking for substitutes
Katrina
Where do you find almond milk that is SCD compliant? Can I use coconut milk instead? Maybe after letting it separate? Thanks!
Against All Grain
In order to find SCD compliant almond milk you’d have to make it yourself. Sometimes coconut milk can be subbed but it really depends on the recipe.
Alexa Reeves
Can you substitute coconut milk for the almond milk? I tend to like the flavor better.
Against All Grain
It depends on the recipe, because coconut milk tends to have a stronger flavor. It also typically is a bit thicker, so you try to water it down just a bit.
Christine
OK so I tried this out this past weekend. I was too lazy to go to the store to find EXACTLY what the recipe called for and substituted. OMG..what a mistake. The three ingredients I changed were: Hazelnuts for Pecans,; used 1/4 cup of grade A maple syrup plus 1/4 cup of honey for the 1/2 cup of grade B syrup; added extra cinnamon & nutmeg instead of the cardamon.
The crust was the big problem. Using hazelnuts was so wrong. The crust tasted horrible…and it was over-cooked. The filling was OK. The middle section did not cook all the way through. The recipe called for a cooking time of 35 minutes..I tested it and it was still very soupy so I added another 10 minutes. I think I should have gone even another 10 minutes but would have had to cover the crust with tinfoil.
Personally, it wasn’t sweet enough and the texture was wrong because it wasn’t cooked enough. Oh well. I still enjoyed making it. The warm toasted hazelnuts were yummy…just not good in a crust mixture for sure.
Linda Distelzweig
Can’t wait to try this !! Is there any reason why walnuts can’t be used in place of the pecans ?? I have a food sensitivity to pecans.
Brittany Casiopea Crume
Baked this today… I’ve tried several recipes from your site and I have loved them all! This one was my first questionable recipe…. for some reason my center just stayed liquid for much longer than expected. I ended up baking it for 70 minutes before it was appropriate to pull out and cool. Not sure why it would take double the time… but once it was done, it was delicious! I look forward to making it again for the holidays!
Kayla
Does the pie need to be refrigerated, or can it sit out on the counter for a day before eaten?
Danielle
I would put it in the refrigerator!
cindie Buchholz
Hi. I would like to try your pie recipe.. I have a son who needs gluten free, lactose free and very little sugar because of stomach problems. What can be used to replace the honey or maple syrup? Can stevia be used and if so how much would it take. Never used stevia before but doctor said it should be ok
Jessica McGuire
I don’t think so. Stevia is a powder. Maple syrup and honey are liquids that add to the bulk and texture of the pie. You might want to find a recipe that uses stevia specifically or it may not turn out too good
Erica Spagnola
Hi Danielle! Thank you for this wonderful recipe. My family and I have enjoyed it for nearly three years now. I was wondering if it would be possible to sub the coconut oil in the pie crust with Kerrygold butter. If possible, would the quantity be the same? Thanks!
Danielle
Yes!
Heather Young
Which pie is better? This or the one from Celebrations?
Danielle
They are both good! The one from Celebrations has a few refinements so I would go with that one if you have the option!
Jamie Gibbons
If my son has nut and dairy allergies what is the best milk substitute? Thanks!!
Danielle
You can try hemp seed milk!
Domonique Gratteri
I just made this, and IT IS AMAZING!!! my only recommendations are that it did take about 15-20 mins longer to bake, part of it was left too uncooked. Still tasted great just a bit watery texture. Next time I will make sure to spread the crust thinner as well. Amazing flavors. RECOMMEND TO ALL!
Ashley Perry
I made this for Thanksgiving yesterday. This is the best pumpkin pie I’ve made and the best pumpkin pie I’ve ever eaten. I’ve been searching for years for a great pumpkin pie recipe and I think I’ve found it.
Danielle
Thanks Ashley!
Kristin W
What is the best egg replacement for this recipe? Also: Can I replace the honey in the crust with maple syrup?
I plan to make this for my vegan friends.
Michelle
Updating my review. I originally said it didn’t work for me because it came out soupy but I popped it back in over for 40 more minutes and it came out perfect. So for my electric oven it took over an hour to bake but it is delicious and a great recipe!
Alyssa
I made this for Thanksgiving and it was delicious – but I highly recommends splitting the hug amount of filling into two pies so it cooks faster! I made it in one pie and the filling took 90 minutes at the recommended oven temperature to set. I have an oven thermometer so I know the oven temperature was correct. By the time it was done, the crust was burnt to a crisp. I think it was just too much filling at once. The filling was still delicious but the crust was inedible. Any chance that the pecans might have caused the crust to be especially susceptible to burning? I see that you changed the recipe from just almond flour to almonds and pecans. Hope this review helps someone else to avoid the burnt crust issue!
Violet
I am looking forward to trying this pumpkin pie recipe–and my husband is looking forward to eating the pie!!
Mitch
35 min cook time was not even close to enough. Pie was super soupy (like others mentioned). Almost doubled the cook time and this is with a new and powerful oven