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Pumpkin Pie

Updated: Nov 21, 2022

Are you preparing your thanksgiving meal and looking for a healthy gluten free pumpkin pie recipe?


I am so thrilled to find this recipe because my oldest daughter , Hannah-Rose, has gluten sensitivities and will be home from college for thanksgiving. I battle to find delicious, gluten free recipes that are not loaded with sugar. This is a wonderful healthy option to add to the thanksgiving table. I love the nutty flavors of the crust and the filling has a delicious flavor with the mixed spices.


This recipe is delicious served with main course or as a dessert with cream or ice-cream .







Filling Ingredients:

  • ½ small pumpkin (1 cup puree)

  • ½ butternut squash (1 cup puree)

  • ½ cup cashews

  • ¼ cup golden flax seeds, freshly ground (grind in a coffee grinder)

  • 1/3 cup raw honey OR pure maple syrup OR coconut sugar

  • ¾ cup spring OR filtered water (add slowly to help it blend smoothly)

Spices:

  • 1½ teaspoons Ceylon Cinnamon

  • 1 teaspoon freshly grated nutmeg

  • ¾ teaspoon turmeric powder

  • ¾ teaspoon ginger powder OR 1 tablespoon fresh ginger, finely chopped

  • ½ teaspoon clove, freshly ground (in coffee grinder)

  • ¼ teaspoon pink or sea salt

Crust Ingredients:

  • ¾ cup raw organic buckwheat flour (can substitute raw buckwheat groats and grind in blender)

  • ¼ cup flax seeds, freshly ground

  • 1 tablespoon cold pressed coconut oil

  • 1 tablespoon raw honey

  • 1 cup pecans

  • ¼ cup pumpkin seeds

  • ½ teaspoon cinnamon

  • Instructions


1) Grease the pie pan by placing a few drops of coconut oil in the bottom of a 9 inch glass pie plate and spreading it around including the sides. Set aside.

2) Put all the dry crust ingredients in a food processor or high speed blender. Blend until fine crumbs form. Add the coconut oil and honey. Pulse until a dough ball begins to form.

Put the dough in the pie plate and spread it evenly on the bottom and up the sides. Place in the oven at 300 degrees F for five minutes.

3)Meanwhile, slice the pumpkin and squash. Carefully cut away the peel and chop it into cubes.

4)Place the pumpkin and squash cubes in a steamer for 10 minutes until a fork can penetrate them easily. Remove from heat.

5)Place all the filling ingredients in the blender or food processor. Process until smooth.

Add the filling to the pie crust and bake at 300 degrees Fahrenheit for 25 to 30 minutes. It should be firm but moist.

6)Allow to cool before slicing. Garnish with a walnut and a sprinkle of coconut sugar if desired.


Enjoy!

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