Walnut Crust Pumpkin Pie
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Walnut Crust Pumpkin Pie

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.