Gluten-Free Pumpkin Pie

Updated: Aug 14

Ingredients for the crust:

  • 18-20 pitted dates. You may need more or less dates depending on the sizes of the dates.

  • 3 cups organic raw pecans or walnuts (soaked and dehydrated)

  • 1 tsp vanila extract

Ingredients for the Filling:

  • 2 large eggs

  • 1/4 cup full fat organic coconut milk or coconut cream

  • 1 can (2 cups) organic pureed pumpkin 🎃

  • ½ cup maple syrup or 3 tbsps of honey

  • 1 tsp vanilla extract

  • 2 tsps cinnamon

  • 1/8 tsp ground ginger

  • 1/8 tsp cardamom

  • 1/8 tsp allspice

  • 1/8 nutmeg

  • 1/8 clove

Ingredients for whipped cream:

Instructions for making the pie:

  • Preheat oven to 350ºF.

  • Add the ingredients for the crust into a food processor, pulsing until it turns into crumbs. It should be a bit sticky and not to crumbly. Add more dates to the mixture until it’s crust-like.

  • Transfer the crust to a 9-inch round baking pan or pie dish, pressing the crust into the bottom of the pan evenly with your hand.

  • Add the ingredients for the filling into the blender. Blend until smooth.

  • Pour the filling over the crust, then bake for 45-50 minutes until browned around the edges.

  • Remove pie from the oven. Cool 30 minutes at room temperature before eating.

  • Serve with homemade coconut whipped cream (see instructions below).