Pumpkin Pie (Gluten & Dairy Free) - SharonSnowdon.com

Pumpkin Pie (Gluten & Dairy Free)

It’s only in the last year or so that I’ve fallen in love with pumpkin pie.  It’s not such a big thing here in the UK but I know our friends across the pond go mad for it at this time of year.  I love the blend of spices; the sweetness of the cinnamon and the warmth of ginger – this pie is full of flavour and is completely gluten & dairy free.

I did amend the original recipe slightly for a couple of reasons; I didn’t have all the ingredients so I had to improvise a bit and I’ve slightly changed the measurements for the spices, adding cinnamon and unfortunately making the pie without cardamon.  If anyone knows where I can buy ground cardamon in the UK please let me know!  I’m sure I can order it online but I’ll probably forget until I need to make this pie again!

Pumpkin Pie

Pumpkin Pie (gluten & dairy free)
Serves 8
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
For the crust
  1. 110g walnut halves
  2. 80g ground almond
  3. 1 egg white
  4. Pinch of salt
For the filling
  1. 425g (1 tin) pumpkin puree
  2. 30g walnut halves
  3. 30g pecans
  4. 45g cashews
  5. 3 eggs + 1 yolk
  6. 90ml maple syrup
  7. 1 tsp ginger
  8. 1 tsp all spice
  9. 1 tsp cinnamon
  10. 1/2 tsp nutmeg
  11. 1/2 tsp ground cloves
  12. 1/2 tsp ground cardamon
To bake the crust
  1. Preheat the oven to 190C (375F)
  2. Put the walnuts in a food processor and blitz until they resemble fine breadcrumbs and are just starting to clump together.
  3. In a bowl mix together the ground walnuts, almond flour, egg white and salt until you get a crumbly dough.
  4. Press your dough into a 8" pie dish making sure you press the dough right up the sides of the dish (using your fingers is much easier than using a spoon!)
  5. Use a fork to prick all over the base to stop it from bubbling up when cooking.
  6. Bake for about 20 minutes or until it starts to turn golden brown.
  7. Let it cool for at least 10 minutes before pouring in the custard.
For the filling
  1. Place the cashews, walnuts and pecans in your food processor and blitz until they are finely ground. Add the eggs, egg yolk and maple syrup and blend for 2-3 minutes until completely smooth. This is important as it keeps your custard thick.
  2. Add all the spices blend again until well combined.
  3. Pour the custard into the cooled pie shell and spread the top out evenly with a spatula.
  4. Bake for 40 minutes and allow to cool completely before serving.
  1. I found I had too much custard to fit in my pie shell! If this happens to you simply pour the leftover custard into individual ramekins and bake for 20 minutes and voila, you have a baked pumpkin custard dessert!
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