Wheat Free Pumpkin Pie

Recipe by Angela Curtis
READY IN: 1hr 50mins




  • Preheat oven to 400.
  • Cut squash in half lengthwise.
  • The stalk can be difficult to cut through so do the rest first and you should be able to get it apart.
  • Leave the seeds in.
  • Place cut side down on a cookie sheet (remember, leave the seeds in) and bake 45-50 minutes until soft.
  • While the squash is cooking, oil a 9 inch deep-dish pie plate to prepare to make the crust.
  • Combine oats, brown rice flour, and almonds in a large bowl.
  • In a seperate bowl, whisk together the oil, maple syrup, water, and salt.
  • Pour wet ingredients into dry and stir well to mix.
  • Wet your hands.
  • With wet hands, press the crust evenly into prepared pie plate from the center outward, going up the sides.
  • Remember to pess into the little"corners" of the pie plate as crusts tend to be thick there.
  • The oven should already be at the correct temperature because of the squash.
  • Bake 5-7 minutes until crust is set, but not brown.
  • The squash is presumably done by now (I wouldn't recommend baking the pie crust at the same time as the squash).
  • When the squash is cool enough to handle scoop out the seeds and discard as desired.
  • Scoop pulp out of skins and place directly into blender or food processor.
  • You should have about 3 cups.
  • Place eggs, maple syrup, salt, and spices into the container of the food processor or blender with the squash.
  • Process until smooth.
  • Pour filling into prebaked pie crust and bake at 400 F for 15 minutes.
  • Reduce heat to 375F and bake for 30 minutes more until set.
  • Let pie cool to room temperature and then chill throughly before serving.