This Pumpkin Pie with Pecan Maple Crust is gluten-free, dairy free, and super easy to make. The coconut milk is a great substitute for the evaporated milk with virtually no coconut taste, and the pecan maple crust is a delicious and quick alternative to traditional pumpkin pie crusts.
Crust Ingredients
- ¾ C oats
- ¾ C white rice flour
- ½ C tapioca flour
- ½ C finely chopped pecans
- ½ t cinnamon
- ¼ C maple syrup
- 3 T oil (I use grapeseed)
Crust Directions
Mix all dry ingredients (oats, flours, pecans, and cinnamon). Add oil and maple syrup. Mix until combined.
Press into greased 9″ pie dish.
Filling Ingredients
- 3 eggs
- 1 – 15 oz. can pumpkin
- 1 C full fat coconut milk
- ¾ C brown sugar
- 1 t cinnamon
- ½ t ground ginger
- ½ t ground cloves
- pinch of salt
Filling and Baking Directions
Preheat oven to 350 degrees.
Note: Pumpkin pie recipes with a ‘regular’ crust call for you to start with the oven at 425 degrees. That’s to help keep the crust from getting soggy. This pie crust can be cooked at 350 degrees for the entire time.
Beat eggs. Add pumpkin and coconut milk and mix until combined. Whisk together dry ingredients in a separate bowl and then add to eggs and pumpkin. Mix thoroughly. Pour filling into pie crust.
Bake your Pumpkin Pie with Pecan Maple Crust at 350 degrees for 60 – 70 minutes or until knife inserted near center comes out clean.
Enjoy!
Other recipes you might enjoy:
Pumpkin Pie with Maple Nut Crust (contains dairy)