Perfectly spiced and easy to make, this grain-free pumpkin pie is a wonderfully delicious way to celebrate fall flavors!
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Nothing quite says fall like a pie.
Am I right? Of course I am. While my husband would be happy to eat gluten-free apple pie every day of the week, my favorite fall-flavored pie has always been homemade pumpkin. There’s just something about the gooey, custardy filling and the perfect mix of my favorite spices that gets me every time.
And it doesn’t need to be a conventional pumpkin pie for me to love it, either. I’m all about pumpkin anything! Pancakes, cookies, fruit snacks, cheesecake, and little mousse shooters… I love it all!
Easy as grain free pumpkin pie!
I remember a time when I was a little put off by making pies. They seemed like so much work. Especially the crust. But not this pie, my friends. One bowl, one blender – that’s all you need! Well, you do need the ingredients, a pie plate, and an oven, too, but those are givens, I guess.
To keep this pie super simple and completely grain-free, I’ve used almond meal for the crust. It lends a beautifully nutty flavor that pairs perfectly with plush pumpkin pie.
Sorry about the corniness.
If you’ve never used almond meal before, it is a little different than almond flour. It will get nice and dark, but don’t let that put you off. It WILL be delicious. If you don’t have any almond meal, but you do have almond flour, it’s okay to use that instead.
Homemade is better.
You might be tempted, when you’re in the baking aisle, to just pick up one of those convenient cans of pumpkin pie mix for this recipe. Why not? It would save time and the energy you’d spend measuring out all those spices. Don’t give in the the temptation, my friends!
While those mixes might sound like a good idea, they’re always loaded down with processed and unnatural ingredients. Just take a look at the ingredients in this popular pumpkin pie mix found in most grocery stores:
Pumpkin, water, sugar, salt, spices, dextrose, natural flavor.
The ingredients might sound okay, but once you get past the pumpkin and water, watch out! Two types of sugar? Completely unnecessary. Especially when both of them are refined and possibly GMO. Natural flavor? Just a fancy way to say MSG.
Even though convenience is tempting, it’s always the healthier choice to use single ingredients and make your food as completely from-scratch as possible. This allows you to the ability to control the ingredients that go in, like the sweetener, spices, and salt.
Easy, Grain-Free Pumpkin Pie
- Pie plate
- 2 cup almond meal
- 1 egg
- 1 Tablespoon honey
- 1/2 teaspoon sea salt
- 1/3 cup softened butter
- 1-15 oz. can pureed pumpkin NOT pumpkin pie mix
- 2 eggs
- 1 cup sour cream
- 1/2 cup honey
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- pinch cloves
- pinch sea salt
- Preheat oven to 350° and grease a 9-inch pie plate.
- Combine all crust ingredients in a bowl until it comes together in a ball. Place in the middle of pie plate and gently press out evenly until it fills the entire plate, including the sides. Crimp the edges, if desired. Set aside.
- In a blender or food processor, puree all filling ingredients until smooth. Pour into prepared crust.
- Bake for 50-60 minutes, or until set. The crust will look very dark - don't worry!
- Serve warm or chilled.
Would there be any good suggestions for substitute of butter in crust or sour cream in filling for pumpkin pie recipe? I was thinking perhaps a dairy free yogurt or sour cream and coconut oil in the crust. Looking forward to trying some of your recipes. ❤️
Jaimie, Intoxicated on Life Community Care Manager
Yes, you could try coconut oil for the crust, or even lard (unless you need vegetarian instead of just dairy-free 🙂 ). A dairy-free yogurt or sour cream would most likely work to replace regular sour cream. However, we haven’t tested the recipe with those ingredients, so if you do, please let us know how it goes!