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!


  • 2 c. walnuts, raw, organic
  • 2 tbs. coconut oil, raw, extra-virgin, organic
  • 1 tsp. baking soda, pure
  • 1/4 tsp. sea salt, unrefined and pure
  • 15 oz. pumpkin puree, 100% pure, canned, organic
  • 1 c. coconut milk, unsweetened, full-fat, organic, canned
  • 1 tsp. vanilla extract, organic
  • 1/4 tsp. clove, ground, organic
  • 1/2 tsp. cinnamon, ground, organic
  • 1/4 tsp. ginger, ground, organic
  • 1/2 tsp. nutmeg, organic
  • 1/4 tsp. cardamom, ground, organic
  • 1 pinch sea salt, unrefined and pure
  • 3 tbs. maple syrup, pure, organic
  • 3 egg, omega-3, cage-free, organic


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.