Pumpkin Pie {grain free}

5 from 1 vote

Pumpkin Pie {grain free}

Update on 11/29/21: I reduced the amount of vanilla extract and swapped it out for vanilla bean powder to reduce the moisture in the pumpkin filling/custard.

Update on 11/13/21. I baked this pie successfully at 325°F for 30 to 40 minutes and it came out great. So if you're burning the crust lower the baking temperature to 325°F and bake a bit longer.

Updated on 11/20/2012. Both the crust and filling have been completely re-tested and re-written to be included in my book, Cooking for the Specific Carbohydrate Diet.

Tip: Canned pumpkin is a bit more reliable because it's not as moist (watery), so to make sure the custard bakes in time, strain any excess water from you're puree, and make sure to use full fat coconut milk or use coconut cream. You can also swap out vanilla extract for vanilla seeds to reduce the moisture even further.

You can use maple syrup or honey (only honey for SCD) in the filling. Some other pie crusts you may want to try are the cookie crust and the apple pie crust. I add parchment paper to the bottom of my tart pan because it is not the non-stick kind. You can also grease the sides a bit.

For the baking time, it will depend on the size of your pie pan. A large flat tart pan will bake the custard filling faster than a deep pie dish. If you use a tart pan, it will take about 35 minutes to bake, however a deep dish will take closer to 45 minutes to bake the filling until the edges are firm. If you're baking in a deep dish I recommend turning the heat down to 325F. For a less sweeter crust, reduce the sweetener to 1 tablespoon of honey.

Servings: servings

Calories: 345kcal

Ingredients

Pie filling

1 ¾ cups pumpkin puree, homemade or canned about 15 ounces (remove excess moisture from homemade puree)
¼ cup dairy-free milk coconut, almond, or substitute with more squash
3 large eggs
½ cup honey
½ teaspoon vanilla bean powder or 1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger, cloves, or allspice optional for a spicy pie; all or some of each

Crust

2 cups blanched almond flour
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon ground cinnamon
¼ cup unsalted butter or ghee or coconut oil
1 teaspoon vanilla extract
2 tablespoons honey

US Customary - Metric

Instructions

Preheat your oven to 350°F/190°C.
Add the dry crust ingredients to a food processor and pulse it briefly to blend well.
Add the remaining ingredients and process briefly so that you have small grains of dough that stick together when you press them with your fingers.
Press the crust into your pie dish or tart pan using your fingers. Use pie weights or insert a toothpick in several places around the crust to prevent the crust from bubbling while it browns.
Bake the pie crust for 5 minutes, or until it is slightly browned.
Cool the crust for a 10 minutes and then place in the freezer for about 15 minutes.
In a separate bowl, combine all the pie filling ingredients and whisk to blend well. You can also place all the ingredients in a food processor and pulse to blend.
Place the filling in the chilled pie crust. I like to pour the filling just to the edge of the crust to prevent the crust from getting too brown. You can also cover the crust edges with foil to prevent it from baking too fast.
Bake the pie for about 35 to 45 minutes, or until the outer edges of the pie filling are firm. A deeper pan will take longer to bake (closer to 45 minutes).
Cool for at least 30 minutes before slicing.
Store in the refrigerator for a week or so.

Nutrition