Pumpkin Pie

Gluten Free, Dairy free Pumpkin Pie that tastes absolutely amazing and has the most perfect creamy texture… yep! It exists! Serve this at your Thanksgiving dinner this week and I bet no one will be able to tell a difference. Soaked cashews replace any traditional dairy in the pie filling. No heavy cream or eggs here… just creamy, perfectly sweetened filling.

Most Pumpkin Pies have a traditional pie crust. I love a good gluten free pie crust and often use these gluten free frozen pie crusts when desired. But this Pumpkin Pie recipe comes with a nutty pecan crust. It is the perfect compliment to the creamy filling.

Why Make My Pumpkin Pie?

Why make my pumpkin pie instead of the traditional recipe you are used to? It can be hard to make gluten free, dairy free, paleo desserts that aren’t plain gross. The holidays often mean people with allergies or food intolerances just miss out. They can feel left out and awkward and unsure of what to eat. Not with my pumpkin pie! And you don’t even have to sacrifice texture and flavor.

Pumpkin Pie is a super healthy dessert to offer too! Pumpkin is loaded with vitamins and minerals. Vitamins A, C, E and B complex are in abundance. Minerals like Potassium, Iron, Copper, Magnesium and Manganese are all in pumpkin. AND pumpkin is loaded with plant based Fiber which your gut loves.

What You Need To Make Pumpkin Pie

You will need a high speed blender to make the filling, a food processor to make the crust and a beautiful pie dish to bake it all in! I have all my favorites linked above.

• 1 cup Raw Cashews NOT roasted or salted
• 2 1/2 cups Water
• 1/2 tsp sea salt
• 1 can Organic Canned Pumpkin 
• 1 cup Organic Maple Syrup
• 3 tsp Pumpkin Pie Spice

CRUST:

• 1 1/2 cups Pecans
• 1 large Egg
• 1 Tbs Coconut flour
• 1 Tbs Organic Cane Sugar 
• 1/8 tsp Salt

How To Make Pumpkin Pie

1. It is CRUCIAL with this recipe that you READ IT ALL THE WAY THROUGH FIRST so you know how it flows and the time you will need to make it. The recipe is easy, it just is different than you are used to. Gather all your ingredients and supplies in one spot.
2. Place cashews, water and sea salt in a large bowl. Stir. Refrigerate overnight. When are you ready to bake, remove cashews from water and place in a blender. Discard water.
3. Add pumpkin, maple syrup and pumpkin pie spice to the blender with the cashews. Blend until smooth.
4. For crust, place pecans in the bowl of a food processor. Pulse until the texture of coarse gravel.
5. Pulse in egg, flour, sugar, and salt until a ball forms. Place pecan mixture in a coconut oil greased 9 inch pie plate. Press mixture into pan and up the sides using your hands.
6. Pour pumpkin mixture into pecan pie shell.
7. Bake at 400 degrees for 15 minutes then at 350 degrees for 35 minutes.
8. Remove pie from oven and allow to cool for 30 minutes. Then refrigerate pie for at least two hours. Serve as is or with fresh whipped cream. Store any leftovers, covered, in the refrigerator. 

ENJOY! Did you make this recipe and love it? Please leave comment below and rate the recipe!

Need more Thanksgiving dessert ideas? Try my Gluten Free Apple Cake with Caramel Glaze or my Gluten Free Cut Out Sugar Cookies for the kids in fun shapes!

Don’t miss my Healthier Broccoli Casserole and Maple Mashed Sweet Potatoes with Pecan Crumble for perfect Thanksgiving sides!

Pumpkin Pie

I know… it sounds gross, But this pie is absolutely delicious! Just whole food ingredients and incredible taste here.

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:50 minutes mins

Cooling Time:2 hours hrs 30 minutes mins

Total Time:3 hours hrs 40 minutes mins

Course: Dessert

Cuisine: American

Keyword: Christmas, Dairy Free, dessert, GLUTEN FREE, holiday, Paleo, Pecan, pie, Pumpkin, sweets, Thanksgiving

Servings: 1 pie

Equipment

• 1 High Speed Blender
• 1 Pie Dish

Ingredients

• 1 cup Raw Cashews NOT roasted or salted
• 2 1/2 cups Water
• 1/2 tsp sea salt
• 1 can Organic Canned Pumpkin
• 1 cup Organic Maple Syrup
• 3 tsp Pumpkin Pie Spice

Crust:

• 1 1/2 cups Pecans
• 1 large Egg
• 1 Tbs Coconut flour
• 1 Tbs Organic Cane Sugar
• 1/8 tsp Salt

Instructions

• Place cashews, water and sea salt in a large bowl. Stir. Refrigerate overnight. When are you ready to bake, remove cashews from water and place in a blender. Discard water.
• Add pumpkin, maple syrup and pumpkin pie spice to the blender with the cashews. Blend until smooth.
• For crust, place pecans in the bowl of a food processor. Pulse until the texture of coarse gravel.
• Pulse in egg, flour, sugar, and salt until a ball forms. Place pecan mixture in a coconut oil greased 9 inch pie plate. Press mixture into pan and up the sides using your hands.
• Pour pumpkin mixture into pecan pie shell.
• Bake at 400 degrees for 15 minutes then at 350 degrees for 35 minutes.
• Remove pie from oven and allow to cool for 30 minutes. Then refrigerate pie for at least two hours. Serve as is or with fresh whipped cream. Store any leftovers, covered, in the refrigerator.