1 hr 50 mins
1 hr 45 mins
Angela Curtis's Note:
I got this recipe from "The Natural Gourmet" by Annemarie Colbin. I like to alternate the grains I use in cooking, so I liked the fact that this pie was wheat-free. It is also (for those keeping track) refined sugar free. At first I questioned the fact that the recipe tells you to use whole rolled oats, but it gives the finished product a rustic feel and taste that I personally enjoyed. Remember, use real maple syrup, not pancake syrup. And preferably use grade B syrup. I wasn't sure what to put for prep time, if you think you know, feel free, but a lot of the prep is done while other things are cooking.
My Private Note
Units: US | Metric
For the Crust
- 1 1/2 cups rolled oats
- 1/2 cup brown rice flour
- 1/2 cup chopped almonds
- 1/3 cup cold-pressed vegetable oil
- 3 tablespoons maple syrup
- 1/4 cup water
- 1 pinch sea salt
- 1Preheat oven to 400.
- 2Cut squash in half lengthwise.
- 3The stalk can be difficult to cut through so do the rest first and you should be able to get it apart.
- 4Leave the seeds in.
- 5Place cut side down on a cookie sheet (remember, leave the seeds in) and bake 45-50 minutes until soft.
- 6While the squash is cooking, oil a 9 inch deep-dish pie plate to prepare to make the crust.
- 7Combine oats, brown rice flour, and almonds in a large bowl.
- 8In a seperate bowl, whisk together the oil, maple syrup, water, and salt.
- 9Pour wet ingredients into dry and stir well to mix.
- 10Wet your hands.
- 11With wet hands, press the crust evenly into prepared pie plate from the center outward, going up the sides.
- 12Remember to pess into the little"corners" of the pie plate as crusts tend to be thick there.
- 13The oven should already be at the correct temperature because of the squash.
- 14Bake 5-7 minutes until crust is set, but not brown.
- 15The squash is presumably done by now (I wouldn't recommend baking the pie crust at the same time as the squash).
- 16When the squash is cool enough to handle scoop out the seeds and discard as desired.
- 17Scoop pulp out of skins and place directly into blender or food processor.
- 18You should have about 3 cups.
- 19Place eggs, maple syrup, salt, and spices into the container of the food processor or blender with the squash.
- 20Process until smooth.
- 21Pour filling into prebaked pie crust and bake at 400 F for 15 minutes.
- 22Reduce heat to 375F and bake for 30 minutes more until set.
- 23Let pie cool to room temperature and then chill throughly before serving.
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Nutritional Facts for Wheat Free Pumpkin Pie
Serving Size: 1 (2144 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3230.7
- Calories from Fat 1224
- Total Fat 136.0 g
- Saturated Fat 19.1 g
- Cholesterol 634.5 mg
- Sodium 1695.6 mg
- Total Carbohydrate 466.8 g
- Dietary Fiber 52.5 g
- Sugars 168.7 g
- Protein 73.1 g