Pumpkin Pie with a Nut Crust (Gluten and Dairy Free)
by Monarda Thrasher | Guest contributor
This is the best way to eat pumpkins, or squashes for that matter. Pumpkin pairs so well with a nutty, fatty crust. My kids miss plain, ole’ flaky wheat crusts. But, the last time I made a pie with this nut crust a friend told me, “I’m so glad you didn’t have time to make a wheat crust, this is the best pie!”
I have to admit that I deviated from the recipe below. I used a whole stick of butter. That’s right, I said, “I use a whole stick of butter.” It’s a bit messy with a whole stick of butter, but we eat a “good for you fats”, high fat diet, so we love it with the extra butter.
A word of warning, an over-cooked pumpkin pie can split. I don’t mind imperfections of appearance, my pies make up for them with flavor. To prevent the split, make sure to take the pie out on the earlier side of done, it will continue to set as it cools.
You can play around with the spices or add vanilla, but I’ve found that the grated ginger and citrus zest are what really makes this pie!
Nut Crust
- 1 Cup nuts- Pecans, Almonds, Hazelnuts, Sunflower seeds
- ¾ Cup of a 1 to 1 mixture of Tapioca Flour and Sorghum Flour (or whatever GF flour mix you prefer)
- ¼ Cup Butter or Lard (or if you like your food fatty, ½ Cup*)
- ¼ Cup Maple Valley Maple Syrup
- ¼ tsp Sea Salt
- Combine nuts and butter in a food processor.
- Add flour, salt and maple syrup.
- Press dough into a pie dish.
- Bake in an oven at 325 degrees for 20-25 minutes. (I often bake it for only 10 minutes).
*If using ½ Cup butter, the sides will sink in the oven. You will have to re-adjust the sides of the pie, pushing pie crust back onto the sides before you add the filling. Trust me, it’s so worth it!
Pumpkin (or winter squash) Pie
- 1 Pie Crust
- 2 Cups Pumpkin or Squash
- 4 Eggs
- ½ Cup Maple Valley Maple Syrup (more for a sweeter pie)
- 1-1½ Tbsp fresh grated Ginger
- ¼ tsp Nutmeg
- ¼ tsp Clove
- ½ tsp Cinnamon
- ¼ tsp Sea Salt
- Grated rind of 1 lemon or mandarin
- ¾ Cup Coconut Milk (from a can)
- Optional: 1 Tbsp Vanilla Extract or 2 Tbsp Brandy
Combine all ingredients in a food processor. Pour into the pie shell and bake at 350 degrees for 25-35 minutes, until a toothpick comes out clean. Serve with whipped topping or ice cream!
Monarda is an intuitive folk herbalist, fermentologist, tea maker, storyweaver and educator. She has been studying herbalism and fermentation since 2007, launching the Wild Farmacy Project, Tea for the People and the Driftless Herbal Exchange Network in that time. She has found a passion for empowering folks to make the best medicine for themselves. Her educational focus is making traditional herbal techniques and practices more accessible for people, so that they can practice herbal crafts in their own homes. Her work is cross-pollinated with story-telling, social and environmental permaculture, spiritual herbalism, and healing justice.
You can follow her work at:
https://www.facebook.com/monarda.thrasher
You’re making me hungry. I would love to make this when fresh pumpkin/squash become available.