An autumn classic, pumpkin pie makes a perfect ending to a holiday meal.  This version is DAIRY FREE with pecans.

  • 2 cups fresh or canned pumpkin puree (other squash may also be used)
  • 1/4 cup unsweetened applesauce
  • 1 egg or egg substitute
  • 1/4 cup raw agave syrup or pure maple syrup
  • 1/4 cup ground almonds
  • 1/2 tsp. each of cinnamon, allspice and nutmeg
  • 1 cup pecans
  • 1 wheat free pie crust

Preheat oven to 350F. Place the pie crust into a pie dish. Put into oven to bake for 10 minutes or so, just to brown the crust.

Combine all ingredients except pecans into a large bowl until you have a smooth mixture. Pour into a pie baking dish, and cover with pecans.

Bake at 350 for about 45 minutes. Cool and serve

Wheat Free Pie Crust

  • 1 1/2 cup spelt flour
  • 1/3 cup coconut oil
  • 1 tsp. baking powder
  • 1/2 tsp. Salt
  • 1 tsp. agave syrup
  • 1 tsp. water
  • 1 tsp. apple cider vinegar

In a food processor add flour and coconut oil and mix until it resembles course crumbs.

Mix water and vinegar together. Slowly fold into dry ingredients until it forms into a ball shape. (don’t overhandle). Refrigerate 1 hour before rolling out to fit a 8” pie plate.

Make your own pumpkin puree