Wheat Free Pumpkin Pie
Ingredients
- 1 12 cups rolled oats ⓘ
- 12 cup brown rice flour ⓘ
- 12 cup chopped almonds ⓘ
- 13 cup cold-pressed vegetable oil
- 3 tablespoons maple syrup ⓘ
- 14 cup water ⓘ
- 1 pinch sea salt ⓘ
- 3 lbs butternut squash (1 large or 2 small) ⓘ
- 3 eggs (free range for preference) ⓘ
- 12 cup maple syrup ⓘ
- 1 pinch sea salt ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 14 teaspoon ground ginger ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
837
kcal
42% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).