Perfect Pumpkin Pie with a Crunchy Nut-Crust (gluten-free)

Good afternoon!

Today is the perfect fall day! It’s cool but sunny and it smells like chimney fire and pumpkin pie in our house!

I stood up early today and made breakfast for me and my daughter. We lighted all candles in the house and even made a fire in our chimney. For the first time this season!! Let me tell you folks, fall is in the air! And this is why we just had to make this delicious pumpkin pie! My daughter is allergic to gluten so she made us a gluten-free pie crust which is so crunchy and yummy! The filling is a mouth-watering creamyness made of pumpkin and cashews!

Hope you all have a lovely Saturday!



This is how it works:



  • 3/4 cup raw buckwheat groats
  • 2 cups gluten-free oat flour (freshly made in a blender)
  •  3/4 cup Medjool dates
  • 2 1/2 cups walnuts ( half of it chopped)
  • 1/2 cup coconut oil melted
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of salt

Preheat the oven to 190° Celsius and grease a pie dish with vegan butter. Spread the buckwheat groats on a baking sheed and roast for at least 10 minutes. In the meanwhile you can make the pumpkin puree. Combine the oat flour, the non-chopped walnuts, the dates and the melted coconut oil in your blender and give it a twirl until it has a crunchy but moist consistence. (Maybe you need to add some water as well, if the dough is to dry to blend.)Fill your dough into a big bowl and add the chopped walnuts, the roasted buckwheat groats and the spices. Press the dough firmly into your pie dish and put it in the oven for about 7 minutes. Let your crust cool off for 10 minutes.




For the filling you need:

  • 3/4 cup cashews
  • 2 1/2 cup pumpkin puree
  • 1/4 tsp ground cloves
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • 3 1/2 tbsp cornstarch
  • 1/4 cup maple sirup
  • 1/4 TL ground nutmeg
  • pinch of salt

Soak the cashews for at least half an hour.Combine the pumpkin puree along with the soaked cashews, the cornstarch, the maple sirup and the spices in your blender and or purée the ingredients with an immersion blender. Blend until you have a creamy texture with no lumps in it, just very tiny cashew pieces are allowed ;). Pour your filling onto the crust and bake for 45 minutes again at 190° Celsius. Let the cake cool over night or at least for 3 hours.

Enjoy the cake!







We also put some extra vanilla into soy whipped cream and ate it with the cake! So delicious!!!







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