Pumpkin Pie with a Gluten-Free Pecan Crust

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This pie is a bit sweet, buttery, lightly spiced with cinnamon, and enhanced with a bit of salt to bring out the flavours. This crust goes so nicely with the pumpkin pie filling! This crust is very sensitive to changes, so I caution against changing a lot of things in the recipe. Make sure to use certified gluten-free ingredients if you want it to be GF.

Yield
8-10 slices
Prep Time
40 Minutes
Cook time
55 Minutes
Chill time
3 hours
Total Time
1 Hour, 35 Minutes

Ingredients:

For the crust:
  • 1 cup gluten-free rolled oats, processed into a fine flour OR 1 cup GF oat flour
  • 2 cups raw pecans
  • 2 tbsp natural cane sugar
  • 3 tbsp ground flax
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 cup brown rice syrup (acts as the binder)
  • 1 tbsp Earth Balance, melted
For the filling:
  • 2 1/4 cups canned pumpkin (not pumpkin pie filling)
  • 1/2 cup natural cane sugar or brown sugar
  • 1/4 cup full-fat coconut cream, softened
  • 1 tbsp Earth Balance, softened
  • 1/4 cup pure maple syrup
  • 3 tbsp arrowroot powder (or cornstarch)
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • pinch of ground cloves

Directions:

For the Crust

  • Grease a 9-inch pie dish very well and preheat the oven to 350F. In a blender, process your oats into a very fine flour.
  • In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don’t make pecan butter either. You should be able to make a ball with the pecan dough.
  • Melt earth balance with brown rice syrup for about 30 secs in microwave. Stir. Transfer clumpy pecan mixture into a large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine very well. You should be able to form a ball with it. If it's too dry add a bit of water.
  • Spoon the pecan dough onto pie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides. Press as firmly as you can. Prick base with fork 12-13 times. Prebake the crust at 350F for 9-12 minutes, watching closely so it doesn't burn. Remove and cool for 10 mins.

for filling

  • In a large bowl, whisk together the maple syrup and arrowroot powder (or cornstarch). Now add all ingredients and whisk together, adjusting spices to taste. Add more sweetener if desired.

To bake

  • Scoop the filling into crust and smooth. Cover crust with crust shield (or tin foil). Bake for 50-55 minutes at 350F. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. (this step is very important!) Do not slice pie until it has set in the fridge for 3 hours minimum.
  • Slice with a very sharp knife, very slowly and carefully for best results. A bit of crumbling may occur, but that’s ok because it’s rustic and made from scratch! The main part is it tastes incredible. Yum!

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