Pumpkin season ain’t over yet! With Thanksgiving in two days, this is the perfect recipe to take to any of your festivities! Gluten free, Dairy free, and most of all, GUILT FREE!!
Try this easy recipe I got from my girl Sali’s SnapGuide (which is the ISH, by the way) — I had to MORADIFY it to my liking 😉
INGREDIENTS FOR CRUST:
1 ¼ Cups Walnut halves (Also works with almonds)
1 Cup Almond flour/meal (You can substitute gluten-free baking flour or coconut flour)
1 Egg white (or egg substitute)
½ Teaspoons Salt
INGREDIENTS FOR FILLING:
1 15oz. Can Pumpkin Purée
⅔ Cups Walnut halves
⅓ Cups Unsalted cashews
3 Eggs (or egg sub.)
1 Egg yolk (or egg sub.)
¼ Cups Honey
¼ Cups Maple syrup (can use agave instead)
1 Cup Water (if you like your filling to be more “firm” like I do, use a little less water)
1.5 Tablespoon Pumpkin Spice
1 Teaspoon Nutmeg
1 Teaspoons Cinnamon
¼ Teaspoons Salt
Blender or food processor
9″ pie tin/pan
*Preheat your oven to 375 degrees Fahrenheit
Blend the walnut halves until consistency is similar to walnut butter.
Mixed the blended walnuts with the almond flour, egg white & salt.
Shape the mixture into your pie tin.
Note: There’s no need to grease your pie tin — crust will get oily. If you use a different baking pan like I did, lightly spray with oil of your choice. I like to use coconut oil spray from Trader Joes
Poke holes in your crust (I poked mine with a fork) to avoid it from bubbling or puffing up.
Place your crust in the oven for anywhere between 17 – 20 minutes. Crust should be golden brown.
Turn your oven down to 350 degrees Fahrenheit and work on the filling while the crust is baking.
Blend cashews and walnuts until they are fine.
Keep nut mixture in the blender and add the eggs, egg yolk, honey & maple syrup.
Blend until completely smooth.
Add in the rest of your ingredients: spices, water & pumpkin purée. Blend everything together until smooth.
Pour your filling into the pie crust once the crust is ready and has cooled for 10-20 minutes.
Place the pie back into the oven for about 40 minutes.
Once it’s ready, let it cool ( I put mine in the fridge for an hour, but you don’t have to) and serve!
Thanks for showing me the genius that is SnapGuide and this amazing recipe that I just HAD to try over and over again, Sali!
PS — if you have left over crust & filling, you can make mini pumpkin pie cups in a muffin pan! They’re great for an on-the-go snack.