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Gluten-Free Walnut Crust Pumpkin Pie

Whip up this Gluten-Free Walnut Crust Pumpkin Pie made from seasonal, roasted pumpkin and warming spices if you want to keep your holiday dessert menu fresh and healthy.

Whip up this Gluten-Free Walnut Crust Pumpkin Pie made from seasonal, roasted pumpkin and warming spices if you want to keep your holiday dessert menu fresh and healthy.

Pumpkin pie has always been, and most likely will always be, my absolute favorite dessert. I know it’s strange, but I’ve loved it for as long as I can remember, long before the days of pumpkin-spice-everything. To the dismay of many a childhood friend, it’s what my birthday candles used to be placed in and is still my birthday request.

Even to this day, pumpkin pie is what grandma makes for me when I visit (thank you grandma!).

Pumpkin pie filling is naturally gluten free and with a non-gluten eating husband, I’m constantly looking for new ways to reinvent the classics, so of course my favorite dessert needed an update. Simply switching out the traditional crust for a simple press-in Walnut Crust turns pumpkin pie into a gluten-free dessert my entire family can enjoy.

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.

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, this recipe can be easily adjusted to accommodate most dietary restrictions. Non dairy? Use almond, coconut, soy, or homemade walnut milk in the filling to play up the nutty richness. Top with coconut cream instead of whipping cream. Switch out butter for a bit of coconut oil. Make it vegan with flax seed or other egg substitute.

Pumpkin Pie with Gluten Free Walnut Crust

Prep Time: 1 hour

Cook Time: 1 hour

Yield: 8-10 servings

Serving Size: 1 piece of pie


  • 1 3/4 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
  • 3/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/2 tsp salt
  • Gluten-Free Walnut Crust:
  • 3 cups raw walnuts
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup unsalted butter
  • 6 tbsp brown sugar


  1. Preheat oven to 350°F.
  2. Pulse walnuts, brown sugar, cinnamon, and salt in food processor until roughly chopped.
  3. Add butter, pulse until mixture is finely ground and looks like damp sand.
  4. Press walnut mixture into the bottom and up the sides of 9-inch pie plate.
  5. Bake 8-10 minutes until lightly colored.
  6. Whisk pumpkin purée, milk, sugar, and spices together in a medium saucepan over medium-high heat.
  7. Bring to a boil and reduce to simmer.
  8. When crust is done par baking, remove mixture from heat.
  9. Add 1/4 cup of warm pumpkin mixture to egg and whisk to temper. Then, slowly add the tempered eggs to the pumpkin.
  10. Immediately pour into warm walnut crust. Having both the crust and filling warm ensures a crisp crust and creamy filling.
  11. Bake 50 minutes to 1 hour or until filling is set, but still a little jiggly in the center.


Home Chef Tip: Roast your own pumpkin! Cut one small sugar pumpkin (about 4 pounds) in half and remove seeds. Roast cut side down, until soft, 50-60 minutes. Cool completely, then scoop out flesh. If needed, transfer to a food processor and process until smooth.

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Gluten-Free Walnut Crust Pumpkin Pie

The nutty richness of this easy, press-in walnut crust compliments the warm fall spices and rich pumpkin perfectly. Since walnuts are naturally rich in oil, they need only a bit of sugar and butter to become a beautifully crisp, sturdy crust to hold up to the pumpkin filling. Similar to a graham cracker crust, just pulse ingredients in a food processor until combined and press in pie pan.

Combine pumpkin purée with milk, sugar, and spices, and warm over medium heat.

Whisk in eggs, then pour into still warm par-baked crust.

Bake until golden and firm, but still jiggly in the middle. Allow to cool at least two hours, preferably overnight, before serving with a dollop of whipped cream, a sprinkle of cinnamon and nutmeg, and/or a few caramelized pumpkin seeds.

I don’t know if it’s the nostalgia of waiting for the pie on Thanksgiving, the warm spices that hint at fall, or the cool creamy texture, but there’s just something about pumpkin pie that makes it impossible for me to only eat it once a year.

We hope you love this Gluten-Free Walnut Crust Pumpkin Pie recipe from SoFabFood Home Chef, Tristin from One Armed Mama, as much as we do. If you enjoyed this delightful recipe, be sure to stop by our Desserts section to find more like it. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!

This post first appeared on SoFabFood, please read the originial post: here

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Gluten-Free Walnut Crust Pumpkin Pie


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