Pumpkin Pie with Cashew Pecan Crust (dairy free, egg free)
Prep time
Cook time
Total time
This pie is dairy free and egg free. I know that there are a lot of you out there who have multiple food allergies so I decided to make an allergy free pumpkin pie for the holidays that would taste delicious. I made this for Thanksgiving and my friends dad was in town visiting from the midwest. He was super overwhelmed by all the "healthy" nontraditional foods and hard to please in the food department, but I was able to win him over with this pie so I know its good! Hope you will enjoy! I am also posting a recipe for a pumpkin pie with dairy and egg so if you rather go that route that keep en eye out for it. Happy Holidays!
Author: Samantha B. Johnson
Serves: 8
Ingredients
- Crust:
- ¾ cup pecans
- ¾ cup cashews
- ½ cup coconut flour
- ¼ tsp salt
- ½ tsp baking soda
- ⅛ cup coconut oil
- ¼ cup palm shortening
- ¼ cup honey
- Filling:
- 1 can pumpkin puree
- ½ cup raisins
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp ginger powder
- ⅛ tsp cardamom
- ⅛ tsp salt
- 1 tbsp honey
- ½ tbsp. vanilla extract
Instructions
- Soak raisins in ½ cup water and set aside
- Put nuts in a Cuisinart and pulse till small pieces, add coconut flour, baking soda and salt and pulse until fine
- Add honey, shortening and coconut oil to Cuisinart and blend till uniform
- Form dough into a ball roll it into a piece of parchment paper and put it in the freezer for 30 min
- Preheat oven to 375 degrees
- After 30 min press crust into a pie pan making sure to press it evenly in to bottom and sides
- Bake in oven for about 10 min or until crust start to turn golden
- Put soaked raisins into the Cuisinart and pulse until raisins begin to chop into smaller pieces then add a few spoonful’s of pumpkin pie filling along with spices, pulse again until raisins have blended in nicely.
- Add the rest of the pumpkin filling, vanilla extract and honey and pulse until thoroughly mixed
- Add pie filling to crust and bake another 12 minutes or until crust is at desired brownness
- Let pie cool and put in refrigerator to set for at least 1 hour
- Reheat to serve or eat cold
I’m just starting the SIBO diet and I think I can have everything in the Pumpkin Pie with Cashew Pecan Crust except the Cashews which are “high” fodmap can you please recommend a substitute?
I would use macadamia nuts or pecans
Quick question about the directions. Should I drain the raisins before putting them in the food processor?
No you do not need to drain the water from the raisins before putting in the food processor. Happy Thanksgiving!