Easy Pumpkin Pie with Gluten Free Nut Crust

The holidays aren't complete without pumpkin pie. But what about those with food allergies? This gluten free, dairy free, sugar free version will please everyone at your table.

Once a humble, unassuming dessert, pumpkin pie has become the star of the Thanksgiving and Christmas holiday table.

However, pumpkin pie can be off limits for those of us with various food allergies or diet restrictions. I mean, we don't want to sit there drooling while everyone else scarfs down our favorite dessert.

But you don't have to be a stingy scrooge and not feed your friends or family who can't indulge.

You can serve this wonderfully easy pumpkin pie to your entire family without reserve. It's safe for diabetics and those allergic to dairy and gluten, but it tastes like traditional pumpkin pie so the rest of the family won't think they're eating diet food.

With no more steps than it takes to make a traditional pumpkin pie, there's no reason why everyone can't have their pie and eat it, too, this holiday season.

The Joy of Baking Something Everyone will Enjoy

Even those of us with food allergies don't want to be left out of the fun.

For most Americans, Thanksgiving and Christmas aren't complete without a big slice of pumpkin pie. Nearly every household will serve this delicious dessert for their holiday dinner.

But if you're allergic to wheat or dairy products, or even a diabetic, sometimes you can feel like you're out in the cold when it comes to this traditional holiday dish.

After learning I was gluten intolerant in 2012, I've been on a quest to find food I am able to eat that tastes as good or better as what I used to enjoy. I've eaten my way through a steep learning curve when it comes to gluten free baking.

I love to cook, and I am generally the one who prepares the holiday dinners at my house. I wanted to find a pumpkin pie that would be safe to eat, but would taste good enough to fool everyone else. I wanted to cut down on any extra baking because I didn't want to make two sets of desserts.

In search of the perfect pie recipe, I scoured my mother's old cookbooks. I finally found a 1966 edition of Favorite American Recipes which had a simple pumpkin pie recipe that would require minimal adjustment on my part.

For the crust, I decided to use a nut crust I had seen versions of on different low carb and gluten free sites across the internet. The marriage of the two turned out to be perfect.

And, yes, I did manage to fool everyone at the dinner table.

Poster

Easy Gluten Free Nut Pie Crust

As simple as making a graham cracker crust.

This pie crust is made along the lines of a standard graham cracker crust, but uses nuts instead of crackers. Feel free to add spices to your crust to give it extra flavor.

This versatile crust also works well with cold pies, such as key lime and chocolate. Simply fill your pie crust with your desired filling and chill.

This recipe makes one 9-inch pie crust.

Ingredients:

1 1/2 cups finely ground nuts
1/4 cup Swerve sweetener (or your preferred sweetener)
1/4 cup melted coconut oil or butter

Preheat oven to 350F.

In a bowl, mix nuts, sweetener, and oil or butter until well combined. Pour into pie plate and begin pressing mixture across the bottom and up the sides.

Next, chill for 10 minutes, or until set. Place in oven and bake for 10-15 minutes, or until lightly brown. Remove from oven and let cool. Pour the pumpkin pie filling into the pie shell and bake at the recommended time and temperature.

Gluten Free Christmas Holiday Cookbooks


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Gluten Free, Dairy Free, Sugar Free Pumpkin Pie

As good as traditional pumpkin pie. Maybe better!

Prep time 10 min - Total time 60 min

Ingredients for 8 servings
1 can or 1 1/2 cup pumpkin • 3/4 cup Swerve (or natural sweetener of your choice to taste) • 1/2 tsp ginger • 1 1/2 tsp cinnamon • 1/4 tsp cloves • 1/4 tsp allspice • 1 tsp mace • 3 eggs • 3/4 cup coconut milk

Combine pumpkin, sweetener, and spices. Add milk and eggs and mix well.

Pour into pie shell. Bake at 450F for 10 minutes. Lower temperature to 325F and bake for 30-45 minutes, or until firm.

Recipe:

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Pretty Pie Baking Dishes

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Recipe Tips:

This pie does freeze well after baking
If you like the flavor, 1/4 cup sherry can be added in during the mixing process
Be sure to cook your pie completely. If the edges of your pecan crust start to get too brown, cover with foil

This recipe just goes to show you that imagination can go a long way in the kitchen. Don't be afraid to experiment with your favorite family recipes!

More Gluten Free Holiday Recipes:

Gluten Free Coconut Brittle Christmas Candy

Looking for a gluten free, dairy free, sugar free alternative to traditional barks and brittles? These little nutty pieces of heaven will become your favorite holiday candy recipe.

Soft and Chewy Low Carb Chocolate Chip Cookies

A great tasting dessert that will make you think you're splurging, but each cookie only has 2 carbs! They're gluten-free, too!

Updated: 08/06/2014, AbbyFitz

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AbbyFitz on 08/27/2014

Oh, wow. Thanks. Hope you like it!

JoHarrington on 08/27/2014

This is precisely what I was looking for! I'm entertaining an American who is allergic to wheat this Christmas, so I might see if we can make this.

AbbyFitz on 02/17/2014

Thanks!

DerdriuMarriner on 02/17/2014

Abby, Yes, I will let you know because it was great. I loved it as a child, teen, and adult!

AbbyFitz on 02/16/2014

I'm glad you liked it! If you ever find out how your mother made it, let me know. I always like to try new recipes.

DerdriuMarriner on 02/16/2014

Yum-yum-yummy! Pumpkin pie is a favorite for me. My mum was gluten intolerant so I grew up knowing about alternative recipe universes. I never thought to get her pumpkin pie recipe; it was the best. Your recipe gives me the impression that it might be reminiscent of hers. She either made a nutty crust or no crust, which was the way we preferred it.
Thank you for sharing your recipe. It will help me to reconstruct my mum's one of these days.

AbbyFitz on 01/11/2014

Aren't they pretty! I wish I made pie more often to warrant buying some :)