This pumpkin pie is almost too good to be true!
It’s December, and I’m still craving pumpkin, so I thought I would share my pumpkin pie recipe in case anyone else isn’t ready to say goodbye to pumpkin just yet. I’m about to whip this up after I post the recipe because it is just that good!
It’s dairy free, gluten free, and sweetened with maple syrup to give it that faint feeling of fall and some slight sweetness. Plus, it’s got pumpkin and spices that add many more nutrients. If you are someone who deals with inflammation from processed foods or just want to be proactive this time of year, try making this pie instead of buying a premade one at the store! Even friends and relatives without dietary restrictions really liked it. I was so excited it turned out great since this was the first “real” pie I’ve made in almost five years since going gluten and dairy-free.
Want to print this recipe? Click Here👇🏼😍
Pumpkin Pie with Maple Pecan Crumble
Gluten-free | Dairy-free | No Sugar Added
Adapted from original by Megan Gilmore
1 ¼ cup oat flour, certified GF (or ~ 1 ¼ cup oats blended for about 20-30 seconds to create oat flour)
3 Tbsp arrowroot starch
¼ tsp salt
⅓ cup coconut oil, solid
2 Tbsp maple syrup*
3 T ice cold water**
Adapted from original by Pierce Abernathy of the Tasty Team
1 can (15 oz) pumpkin puree
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp ground ginger
½ tsp salt
½ cup maple syrup
1 cup coconut cream
1 tsp pure vanilla extract
1 ½ cups pecan, pieces or crushed
¼ cup maple syrup, plus 1 Tbsp
½ tsp salt
Preheat the oven to 350 ℉.
Crust- Have a 9 inch pie dish ready, and keep in mind that you don’t need to grease it.
Add all ingredients of the crust except for the syrup and water to a food processor or blender. Blend until a pie dough consistency is reached.
Remove from the blender and add maple syrup and water. Fold into dough with rubber spatula or clean, recently-washed hands.** Set aside, preferably in the fridge to keep the crust in the proper structure.***
Pie - by now the oven should be preheated to 350 ℉. Mix together crumble ingredients and bake for 10-12 minutes. Once crumble is removed from the oven, set the crumble to the side and preheat the oven to 425 ℉ (shouldn’t take too long since oven is already on.
In a large mixing bowl, stir the pumpkin and spices together until evenly mixed.
Next, add the eggs, cream, syrup, and vanilla and stir together slowly until an even mixture is formed.
Remove crust from fridge and add the filling -- DO NOT add the crumble yet.
Bake pie for 15 minutes and then reduce the heat from 425 ℉ back to 350 ℉. Bake for another 40 minutes. The crust edges should barely start to brown.
Remove from the oven and allow to cool.
Once the pie is cool, add 1 Tbsp maple syrup to the crumble and top cooled pie.
*Maple syrup acts as a sugar substitute in this recipe. To learn more about the nutrient benefits of using naturally sweetened foods in place of added sugars, read the article “Sugar,Sugar, or Honey, Honey (The Truth about Sugar Substitutes)” found at https://www.anniweeks.com/post/sugar-sugar-or-honey-honey .
The bottom line is that syrup is still sugar so on its own it is not a “healthy choice” per say. However, used in place of added sugars or paired with whole grains, it can be beneficial in regulating blood sugar swings when compared to other sweeteners.
**The ice cold water is what keeps the coconut oil from melting and the crust from decomposing. If a crust doesn’t seem to be forming, place the crust in the fridge for 20 minutes before removing to roll out.
***If the crust starts falling apart, simply place back together by using fingers to mold the broken piece back into the crust.
I mean...look at that crumble close-up. 😍 Yum.
Have you taste tested this recipe? Tell me what you think!
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Kirkpatrick K. Is Maple Syrup Better than Sugar. Cleveland Clinic. 2017. Accessed at https://health.clevelandclinic.org/is-maple-syrup-better-for-you-than-sugar/
Lindberg S. Nutritional Facts: Pure Maple Syrup Vs. White Sugar. Livestrong. 2019. Accessed at https://www.livestrong.com/article/326813-nutritional-facts-pure-maple-syrup-vs-white-sugar/