We love this pumpkin pie. I modified the recipe from a raw foods cookbook a few years ago. This was when we first began eliminating dairy and eggs for the sake of our son Mikah’s food allergies. The pumpkin and spice flavors come through so naturally and appetizingly. It is really a good pumpkin pie.
Edit (11/17/09): Even though Mikah no longer has allergies to dairy or eggs, we still make this pie. 
Pumpkin Pie (Gluten-Free, Dairy-Free, Egg-Free)
- 1 cup almonds
- 3/4 cup water
- 2 cups cooked pumpkin (drained of excess water if using fresh pumpkin)
- 1/4 cups maple syrup
- 1/4 cup raw honey (preferably a mild-flavored, light-colored honey such as Spring Nectar)
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon dry ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Soak the almonds in the 3/4 cup of water overnight, or for 8 hours. Don’t rinse or drain.
After the soaking time has elapsed, preheat oven to 350 degrees.
Place all ingredients (including the soaked almonds and their soaking water) in food processor or high power blender (such as Vita-Mix) and blend until creamy and smooth. Pour into prepared pie crust.*
Bake for one hour or more, until toothpick inserted comes out clean.
Optional: drizzle with frosting! See Vanilla Frosting (Coconut Cream).
*The coconut crust in Nourishing Traditions is nice, as is this gluten-free nut crust. However, I would recommend soaking and then dehydrating the nuts to neutralize enzyme inhibitors, ala Nourishing Traditions.
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This looks interesting. I wonder if my family would ban me from family dinners if I tried a “different” recipe. LOL I don’t have a Vita-Mix.
Michelle,
I think you could do it without a Vita-Mix. Do you have a food processor? That could probably handle the almonds and water. Or, you could also buy Almond Meal (almonds already ground) and proceed from there. You’d have to wing the amount a bit.
In any case, I think your family would find the recipe a bit “different” because it doesn’t have the typical pumpkin pie flavor… something to do with having no condensed milk, I think… but we really, really like it!
Wardeh,
I came looking for the pumpkin pie recipe, but found your whole site/blog inspiring! I’ll be back, and I’m really looking forward to trying the pumpkin pie. My son is on a very restricted diet right now, and may be for some time. I’m still working on learning to sew, and I homeschool my little ones as well. Thanks for sharing your world with us!
Merry Christmas,
Sarah
can this be made without the almonds?
I would say only if you can substitute another nut such as cashews or hazelnuts. They need to be ground up with the water to make a nut paste base for the pie filling. Hope this helps!
But what do you do if you cannot eat nuts either???? This pie sounds yummy, but I cannot eat eggs, dairy or nuts. Have you seen any other options anywhere?
I haven’t seen any other options, but I would definitely experiment. You could try coconut milk (not light) for the almonds and water and thicken it by whisking in some flax seed meal. With this pie, you want the resulting filling to be thick, but the thickness of the filling is flexible, just bake until firm.
Another suggestion… try the traditional pumpkin pie recipe, subbing 2 T flax seed meal & 6 T water for the 2 eggs, honey for the sugar, and coconut milk for the evaporated milk. I would reduce the coconut milk by about 1/8 cup to account for the liquid sweeteners.
I hope something here will help you. I’d love to know what you figure out!
How about substituting soy cream cheese for the nut meal? I bet that would be yummie!
Happy eating!
Twitter: fritchbeetle
says:
I made this yesterday and used stevia instead of the syrups and almond flour and water instead of the almonds. Sooo good!
.-= gilliebean´s last blog post… MILK =-.
gilliebean – I’m glad to hear it! Would you mind sharing how much almond flour/water you used (and did you soak it?) and how much stevia?
I am so glad to see a recipe like this! My son has an egg/nut/fish/shellfish allergy so I’m going to try substituting the almonds with pumpkin seeds.
Congratulations on your child no longer having allergies. I’m dreaming of that day
I tried this pumpkin pie recipe with a rice flour & lard crust & is was quite tasty but as stated the texture of the pumpkin isn’t custardy like a traditional pie. I’m making it again this week with a few tweaks… we’ll see how it turns out, I’m aiming for the custard texture while keeping it dairy, soy, egg, & gluten free.