With a nutty crust and creamy cashew-pumpkin filling, this Baked Pumpkin Spice Pie will fill all your dessert cravings!
This gluten-free pumpkin pie is made with wholesome, natural ingredients, so you won’t feel guilty about enjoying a slice (or two). The nutty crust contains ground almonds, walnuts and an egg white. To make it, just toss the ingredients in your blender, smooth over a pie dish and bake. You can also use this easy crust for any sweet Paleo pie (French Silk Pie, anyone?).
The filling for this pie is deliciously creamy thanks to cashews blended with the pumpkin purée, eggs and spices. The result is an ultra-thick, custard-like pie filling that’s absolutely decadent.
For an even silkier pie filling, soak the cashews in water for 20 minutes, then drain before blending with the other filling ingredients. The added moisture will soften the cashews for an amazing texture!
This recipe uses lots of warm spices like cardamom, cloves and nutmeg. They accent the pumpkin with their deep, autumnal flavors. For a more subtle spice flavor, use half the recommended amounts.
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Enjoy this Pumpkin Spice Pie served with homemade dairy-free cream or Paleo ice cream. Your guests will love this grain-free version. As a bonus: you can also save some for breakfast the next day with a warm cup of coffee. Happy baking!
Pumpkin Spice Pie with a Grain Free Crust
10 mins
Pumpkin Spice Pie with a Grain Free Crust
Megan Olson- 9-inch round pie dish
- Food processor
For the Crust:
- 1 ½ cups raw walnuts
- 1 ¼ cups almond flour
- 1 egg white
For the Filling:
- 1/3 cup raw cashews
- 1 15 oz. can pumpkin purée
- 3 large eggs
- 1 large egg yolk
- ½ cup maple syrup
- 1 t cinnamon
- 1 t ginger
- ½ t nutmeg
- ¼ t cloves
- ¼ t cardamom
- ¼ t sea salt
- Preheat oven to 350°F. Lightly coat a 9-inch glass pie dish with coconut oil.
- In a food processor, blend walnuts until ground. Add almond flour and egg white to the walnuts and process until smooth.
- Transfer the crust mixture to the pie dish, spreading it into an even layer over the dish. Pierce the crust with a fork throughout the dough to prevent bubbles. Bake 20-25 minutes until lightly browned.
- Remove from the oven and cool 10 minutes. Keep the oven on.
- While the crust cools, prepare the filling by adding the cashews to a food processor and processing until crumbly.
- Add the remaining filling ingredients to the food processor and process until thick and smooth. Transfer the filling to the pie dish, spreading smooth over the pie crust.
- Bake 35-40 minutes or until browned.
- Remove from the oven and cool 2-3 hours at room temperature before serving.
Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Bob’s Red Mill)
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