Holiday Nutty Pumpkin Pie

Adorn your Thanksgiving table with Autumn colors


This alternative to the traditional Thanksgiving dessert is gluten-free, dairy-free, much lower in sugar than typical, and absolutely delicious!  I often make it for my own family.

For the crust:

  • 1.5 cups nuts (walnuts or almonds or pecans or, my preference, a mix)
  • ½ cup ground flaxseed
  • 3 dates (pitted)
  • 2 Tbsp butter or ghee or coconut oil (slightly soft but not melted)
  • Pinch of sea salt
  • 1 tsp cinnamon

For the filling:

  • 4 eggs, ideally free-range and organic
  • 1/2 cup real maple syrup
  • 1 -15 ounce can pumpkin puree, preferably organic (or fresh cooked pumpkin *fully drained* (mashed well) & pureed)
  • 1 tsp real vanilla extract
  • 1.5 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp sea salt
  • 1/4 tsp nutmeg
  • 1 cup full-fat coconut milk, from a can (not a carton!)
  • Optional: 20 drops of liquid stevia extract) – though optional, the extra sweetness from this ingredient will be appreciated by those who are accustomed to more typically (and thus highly) sweetened desserts

Preheat oven to 350 degrees. Grind and blend first 6 ingredients in a food processor until nuts are very finely ground.  Using your hands (and lightly wet fingers) press nut mixture into a 10” pie plate, preferably glass (just makes a thicker crust on a 9” plate). Bake crust for 10 minutes (very careful not to burn). Remove from oven and allow to cool fully.

Meanwhile, put eggs, maple syrup, and stevia in food processor (or bowl with hand mixer) and blend well. Add remaining ingredients & blend just until combined, scraping bowl sides at least once.  Pour into room temp crust and bake until an inserted knife in the middle comes out clean, 45-60 minutes.  Allow to cool fully before eating to allow custard to set.