I know what you're thinking.
Pie? Savory pie?! What kind of a health and nutrition blog is this?!
And I am here to tell you, sweet whole-food connoisseur/connoisseuse, that in fact, this pie is good for you. And it's delicious. And it's the perfect darn reason to eat pie for dinner, as if you needed one. (Truth time: did you have at least one pie-only meal following Thanksgiving? No one is judging. It's kind of like a rule that you should.) ;)
What I love most about this simple pie-as-dinner/breakfast/lunch recipe is that you can prep the filling while your crust par-bakes, making the total cook time pretty short.
The crust itself is made from a melange of finely chopped nuts and/or premade nut flour, depending on what you have handy and what you prefer, which is great if you're playing with reducing grain intake or feeling out which types of flour work best for your body. (Everyone is so different - personally, I do best with little to no grain in a week, with the exception of quinoa - and it can be a worthwhile experiment to figure out what works best for you. Check out this stellar post from my good friend Lesia in Toronto for more in the gliadin versus gluten situation... it's super illuminating!)
Whether you're making your pumpkin puree from scratch or using the canned variety, the filling is quick to throw together in the food processor. Any extra makes a great base for smoothies or a dip for crudite. (Delish.) If you're using canned, just make sure you buy 100% plain pumpkin or squash, not a pie filling mixture, as the latter tends to be packed with sugar and extra spices which will throw off the rest of the recipe.
Do you have a favorite pie? Give it a try in this crust and let me know how it turns out.
Happy (healthy) baking!
- 1 15oz can pureed pumpkin or squash (or about 1 1/2 cups if you’re making homemade)
- 3/4 cup raw cashews, soaked and drained
- 1/3 cup plain unsweetened non-dairy milk (I used almond)
- 3 tbsp pure maple syrup, optional
- 1 tbsp fresh lemon juice
- 1 tbsp organic cornstarch
- 1 1/2 tsp cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/4 tsp allspice
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 1/2 cups almond meal
- 1 pinch sea salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 3 tablespoons coconut oil
- 1 tablespoon water
- Preheat the oven to 350F.
- In a food processor, pulse together almond flour, sea salt, baking soda, cinnamon and coconut oil, until crumbly. Add a little water as needed to make it malleable.
- Turn the dough onto a 9-inch pie plate or tart pan. I used a springform pan.
- Flatten the dough slightly with the back of a spoon to spread it towards the edges of the pan, then use your hands to press it down firmly and evenly, all the way across.
- Place your springform pan on a baking sheet and bake it for 10 minutes.
- While it bakes, combine all filling ingredients in the blender and process until smooth.
- Remove crust from the oven and let it cool slightly before filling with pumpkin puree mixture.
- Return the pie to the oven and bake 20-25 minutes until the filling is set. Allow pie to cool about 10 minutes, covered, before slicing.