This gluten-free pumpkin pie with maple nut crust is our family’s favorite way to eat pumpkin pie. The maple syrup, nuts, and oats complement the pumpkin pie filling perfectly. If you don’t need a gluten-free crust, you can substitute regular all-purpose white (wheat) flour for the white rice and tapioca flours.
If you are gluten-free and prefer a traditional crust, check out my gluten-free pie crust here. That recipe does make the equivalent of two pie crusts… but since the recipe is difficult to halve, you’ll have to make TWO pumpkin pies… 🙂
Crust Ingredients:
- ¾ C oats
- ½ C white rice flour
- ¼ C tapioca flour
- ½ C finely chopped pecans
- ½ t cinnamon
- ¼ C butter, melted
- ¼ C maple syrup
Crust Directions:
Mix all dry ingredients (oats, flours, pecans, and cinnamon). Add melted butter and maple syrup. Mix until combined.
Press into greased 9″ pie dish.
Filling Ingredients:
- 2 eggs
- 1 – 15 oz. can pumpkin
- ¾ C white sugar
- 1 t cinnamon
- ½ t ground ginger
- ½ t ground cloves
- 1 – 12 oz. can evaporated milk
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 whole time.
Filling:
Beat eggs. Add pumpkin and mix until combined. Whisk together dry ingredients in a separate bowl and then add to eggs and pumpkin. Mix until combined. Add evaporated milk slowly while mixing until combined.
Pour filling into pie crust. Bake pumpkin pie with maple nut crust at 350 degrees for 60 – 70 minutes or until knife inserted near center comes out clean.
Enjoy!
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