Pumpkin Pie with Gluten-Free Pecan Crust|This Is Why I’m Full
Here is another recipe from when I thought I would go vegan/vegetarian (we all know how that’s turned out). Trying to change to a vegetarian diet is really hard to do around the holidays, which was probably another factor in me breaking that diet choice.
This Pumpkin Pie with Gluten-Free Pecan Crust is one of the things I researched so there would be something I could eat around the holidays, and you know, curb those pumpkin cravings too. I had to at least have pie around the holidays, one of these days I’ll get my grandmothers recipe for pumpkin pie posted. She uses bacon grease for the pie crust, and I have to say it’s the best pie crust I’ve ever eaten. Oddly enough knowing my friends they judge me when I tell them you can use bacon grease and make a pie crust. Does that really sound that odd? It’s not. It’s delicious.
Happy holidays to everyone, make this and tell everyone they’re vegan now. Their reactions will be priceless.
Let us know what you think of this Pumpkin Pie with Gluten-Free Pecan Crust and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- Make sure to use certified gluten-free ingredients if you want it to be GF.
- For the crust
- 1 cup GF certified rolled oats, processed into a fine flour OR 1 cup GF oat flour
- 2 cups raw pecans
- 2 tbsp sugar
- 3 tbsp ground flax
- 1 tsp ground
- ½ tsp kosher salt
- ¼ cup brown rice syrup (acts as the bin
- der, honey may work if you prefer that)
- 1 tbsp Earth Balance, melted
- for the filling
- 2 & ¼ cup canned pumpkin (not pumpkin pie filling)
- ½ cup natural cane sugar or brown sugar
- ¼ cup full-fat coconut cream (or almond milk), softened
- 1 tbsp Earth Balance, softened
- ¼ cup pure maple syrup
- 3 tbsp arrowroot powder (or cornstarch)
- 2 tsp vanilla extract
- 2 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- pinch of ground cloves
- For the Crust
- Grease a 9-inch pie dish very well and preheat the oven to 350F. In a blender, process your oats into a very fine flour. If you don’t think your machine can get the oats fine enough, then I suggest buying oat flour from Bulk Barn or other store. The oat flour needs to be very fine in this crust, not flaky or chunky.
- In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don’t make pecan butter either. You should be able to make a ball with the pecan dough
- Melt earth balance with brown rice syrup for about 30 secs in microwave. Stir. Transfer clumpy pecan mixture into a large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine very well. You should be able to form a ball with it. If it's too dry add a bit more oil.
- Spoon the pecan dough onto pie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides. Press as firmly as you can. Prick base with fork 12-13 times. Prebake at 350F for 9-12 minutes, watching closely so it doesn't burn. Remove and cool for 10 mins.
- for filling
- In a large bowl, whisk together the maple syrup and arrowroot powder (or cornstarch). Now add all ingredients and whisk together, adjusting spices to taste. Add more sweetener if desired.
- To bake
- Scoop the filling into crust and smooth. Cover crust with crust shield (or tin foil). Bake for 50-55 minutes at 350F. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. (this step is very important!) Do not slice pie until it has set in the fridge for 3 hours minimum.
- Slice with a very sharp knife, very slowly and carefully for best results. A bit of crumbling may occur, but that’s ok because it’s rustic and made from scratch! The main part is it tastes incredible. Yum!