Gluten Free Pumpkin Pie with Walnut Crust is made from seasonal, roasted pumpkin and warming spices to keep your holiday dessert menu fresh and healthy.
Making use of in-season fresh pumpkin and ingredients commonly found in most kitchens – milk, sugar, and eggs – this pumpkin pie recipe is a wholesome way to enjoy the best the season has to offer.
Naturally gluten free and delicious!
Like all of my most favorite gluten-free desserts, this Fresh Pumpkin Pie with Gluten-Free Walnut Crust is a delicious, naturally gluten-free dessert that can be made without complicated ratios of flour substitutes and additives.
Much like my Chocolate Angel Pie, Coconut Macaroons, Blueberry Lemon Crisp, and French Macarons, this pie is really simple to make.
Ingredients
- Roasted pumpkin purée – or substitute canned pumpkin
- Whole milk – or substitute evaporated milk)
- Large eggs
- Granulated sugar
- Cinnamon powder
- Ground ginger
- Ground cloves
- Salt
- Gluten free walnut pie crust – or substitute traditional all butter pie crust or gluten free meringue crust.
- Caramelized pumpkin seeds – optional, for garnish
Step by instructions
- Combine pumpkin purée with milk, sugar, and spices, and warm over medium heat.
- Whisk in eggs, then pour into still warm par-baked walnut crust.
- Bake in preheated 350 degree F oven until golden and firm, but still jiggly in the middle.
- Cool at room temperature until no longer hot. Then cover loosely with plastic wrap and refrigerate to chill at least two hours, preferably overnight.
- Serve with a dollop of whipped cream, a sprinkle of cinnamon and nutmeg, and/or a few caramelized pumpkin seeds.
How to serve
Serve homemade pumpkin pie chilled and topped with a dollop of freshly whipped cream or even vanilla ice cream. To take it up a notch sprinkle on some cinnamon or nutmeg and a few pepitas. Either toasted or caramelized.
How to store
Store homemade pumpkin pie refrigerated and loosely covered with plastic wrap for up to two days before serving. Whip cream immediately before serving.
Ingredients
Filling:
- 1 ¾ cup fresh roasted pumpkin purée or 1 15-ounce can pumpkin purée
- 1 cup whole milk or 1 12-ounce can evaporated milk
- 2 large eggs lightly beaten
- ¾ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- ½ teaspoon salt
Gluten-Free Walnut Crust:
- 3 cups raw walnuts
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup unsalted butter
- 6 tablespoons brown sugar
Instructions
- Preheat oven to 350°F.
- Pulse walnuts, brown sugar, cinnamon, and salt in food processor until roughly chopped.
- Add butter, pulse until mixture is finely ground and looks like damp sand.
- Press walnut mixture into the bottom and up the sides of 9-inch pie plate.
- Bake 8-10 minutes until lightly colored.
- Whisk pumpkin purée, milk, sugar, and spices together in a medium saucepan over medium-high heat.
- Bring to a boil and reduce to simmer.
- When crust is done par baking, remove mixture from heat.
- Add ¼ cup of warm pumpkin mixture to egg and whisk to temper. Then, slowly add the tempered eggs to the pumpkin.
- Immediately pour into warm walnut crust. Having both the crust and filling warm ensures a crisp crust and creamy filling.
- Bake 50 minutes to 1 hour or until filling is set, but still a little jiggly in the center.
Nutrition
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