Submitted by: Camille Clark
Prep Time: 5 Minutes
Cook Time: 50 Minutes
Servings: 10
This pumpkin pie uses a gluten-free recipe for the crust, is very easy to make, and tastes delicious!
1/4 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. cardamom
1 pinch sea salt
3 tbsp. maple syrup
3 egg
2 c. walnuts
2 tbsp. coconut oil
1 tsp. baking soda
1/4 tsp. sea salt
15 oz. pumpkin puree, canned
1 c. canned coconut milk
1 tsp. vanilla extract
1/4 tsp. ground cloves
1/2 tsp. cinnamon
Adjust oven rack to middle position and preheat oven to 350°F.
In a food processor, process the crust ingredients (walnuts, coconut oil, baking soda, and sea salt) until very fine in texture. Press the walnut mixture into a 9-inch pie pan, ensuring a thinner layer on the bottom and thicker layer along the pan's sides. Bake for 15 minutes.
Remove pie crust from oven. Set aside. In a large bowl, combine all remaining ingredients and whisk until smooth. Pour batter into pre-baked pie crust. Bake for 50 minutes, rotating pan halfway through to ensure even cooking.
Remove pie from oven and cool completely. Serve.
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