Description
This foolproof pumpkin pie satisfies everyone’s sweet, seasonal cravings—without any grains or dairy in sight.
Ingredients
Units
Scale
- 2 1/2 cups almond meal
- 1/4 teaspoon baking soda
- 1/4 cup melted avocado oil (can use melted butter or coconut oil instead)
- 1/2 teaspoon vanilla extract
- 1/8 cup maple syrup
- 1 large egg, room temp
- 1 large egg white, room temp
for the filling:
- 1 can of pumpkin puree
- 3 eggs
- 1/2 cup coconut milk
- 1/3 cup maple syrup*
- 1 1/2 tablespoons pumpkin pie spice*
- 1–2 tablespoons tapioca starch
for the cashew “whipped cream”:
- 1 1/2 cups cashews
- 1/2 cup filtered water
- 1/8 teaspoon Himalayan sea salt
- 3/4 teaspoon vanilla extract
- 5 tablespoons maple syrup
- lemon juice to taste (optional)
Instructions
make the crust:
- Preheat oven to 350 F.
- Mix the dry ingredients together in a bowl. In a separate bowl, mix the wet ingredients and add to the dry ingredients. Combine with a fork and knead with your hands to fully incorporate all ingredients. Mixture should be slightly wet to the touch, not dry and crumbly. You should be able to easily form into a ball where it is slightly shiny (appears to have some moisture). If dough it too dry, add an additional egg white.
- Press dough into pie pan as if it is a graham cracker crust. Using your palm, press the dough against the bottom of the pan and up the sides. If dough is sticky, wet your hands with water during the process and wash often.
- Level the edge of the crust and make sure it is all even thickness all the way around. Flute the edge around the entire edge of the crust.
- Using a fork, dock your crust by poking it several times to keep it from rising in the oven. You can also place dried beans or pie weights in the center of the pan.
- Pre-bake crust for 15 min.
make the filling:
- Mix all ingredients together. Pour mixture into pre-baked crust.
- Put filling in pre-baked crust and bake for 1 hour, checking to make sure the crust hasn’t browned too quickly about halfway through. Filling will be set when the center jiggles slightly, but appears set.
make the cashew “whipped cream”:
- Soak cashews in filtered water overnight. If you missed this step, you can always boil water and soak cashews like tea for 30 minutes to soften.
- Add all ingredients to a high-powered blender. Transfer to a container and chill until ready to serve.
Notes
*I make my own spice blend, but Primal Palate and other companies carry Pumpkin Pie Spice. You should be able to find it easily at your local grocery. In addition, I don’t always have my pumpkin pie super sweet because I love real whipped cream with powdered sugar, but if you like to eat your pie naked, feel free to increase your maple syrup to 1/2 cup.