Cashew Ginger Crust Gluten Free Pumpkin Pie Recipe

Name: Cashew Ginger Crusted Gluten Free Pumpkin Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Dessert
Ingredients: 5 gluten free KIND bars or other gluten free nut or granola bar of choice (those that use only purity protocol oats); 15 oz. pumpkin purée (canned or fresh, cooked pumpkin); 1 cup milk, not low fat (dairy or non-dairy vanilla flavor); 2 Tbs. melted butter or non-dairy substitute (e.g. Earth Balance Buttery® Sticks); 3 Tbs. bourbon or spiced apple cider; 1 Tbs. lemon juice or bourbon; 2 Tbs. gfJules™ Gluten Free All Purpose Flour; 1/2 cup packed brown sugar; 1/4 cup granulated cane sugar; 2 large eggs (or egg replacer); 1/2 tsp. sea salt; 2 tsp. cinnamon; 2 tsp. pumpkin pie spice (or 1/2 tsp. nutmeg + 1/2 tsp. ginger + 1/8 tsp. cloves or allspice)

Jump to Recipe

If you love pumpkin pie like I love pumpkin pie, you’ll be looking for all kinds of new ways to make gluten free pumpkin pie so you can make it even more often!

And while I do love a traditional gluten free pumpkin pie with homemade gluten free pie crust, there’s something about the ease and simplicity of using crushed snack bars for a crust that’s pretty intriguing when you’re craving pumpkin pie.

I used KIND snack bars for this crust, and it was pure magic made with their Cashew-Ginger Nut bar. As sometimes happens with brands though, this flavor seems to have gone by the wayside. The ones I can find now that have been super yummy in making this crushed nuts and spice crust are in the gluten free KIND “spiced” line: Caramel Almond Pumpkin Spice; Apple Cinnamon Spice; and Apple Cinnamon Pecan.

Of course, if another flavor is calling to you, feel free to use it instead. You’ll just be throwing the bars into a food processor and pulsing, then pressing into the bottom of the pie pan. That’s it! Couldn’t be easier!

In fact, choose a few different flavors of these KIND bars, or choose another kind of snack/nut/granola bar if you prefer, just be sure to look for bars that are labeled gluten free and if they have oats, are made with purity protocol oats. Here’s more information on shopping for safe gluten free products and more information on purity protocol oats, for your reference.

Another word on my somewhat unusual crust. For pumpkin pie I often make a flaky homemade gluten free pastry crust and everyone is happy as can be. Sometimes I make a homemade gluten free graham cracker pie crust instead, and there are plenty of oohs and ahs.

But this crushed nut bar crust steps it up a notch, and was totally easy. Depending on the flavor, some KIND bars are dairy-free, some are low sugar, they all have protein and most have decent fiber content. They’re gluten free and already blended with the perfect amount of spice. Easy peasy, which I don’t know about you, but I appreciate even more this time of year!

If you’d rather stick to a traditional pastry crust for your pumpkin pie, I’ve got an amazing recipe for that, too!

Gluten Free Pumpkin Pie with homemade gluten free crust or with homemade graham cracker crust — it’s actually hard for me to pick which I like best! Oh, and I also have a recipe for CRUSTLESS gluten free pumpkin pie. How’s that for options?!

gluten free crustless pumpkin pie slice — Crustless Gluten Free Pumpkin Pie

If you’re on the hunt for even more amazing gluten free Thanksgiving recipes, you must grab a copy of my 46-Recipe, 90-page, information-packed Gluten Free Thanksgiving ebook!

gfJulesThanksgivingEbook2020 v2 cover — gfJules Gluten Free Thanksgiving ebook – updated!

Cashew Ginger Crusted Gluten Free Pumpkin Pie Recipe

Yield: serves 6

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Ingredients

crust:

5 gluten free KIND bars or other gluten free nut or granola bar of choice (those that use only purity protocol oats)

pie:

15 oz. pumpkin purée (canned or fresh, cooked pumpkin)
1 cup milk, not low fat (dairy or non-dairy vanilla flavor)
2 Tbs. melted butter or non-dairy substitute (e.g. Earth Balance Buttery® Sticks)
3 Tbs. bourbon or spiced apple cider
1 Tbs. lemon juice or bourbon
2 Tbs. gfJules™ Gluten Free All Purpose Flour
1/2 cup packed brown sugar
1/4 cup granulated cane sugar
2 large eggs (or egg replacer)
1/2 tsp. sea salt
2 tsp. cinnamon
2 tsp. pumpkin pie spice (or 1/2 tsp. nutmeg + 1/2 tsp. ginger + 1/8 tsp. cloves or allspice)

Instructions

Preheat oven to 450º F.

Prepare your pie crust by grinding the nut/granola bars in a food processor until fine crumbs are formed. Do not over-process, or it will turn into nut butter — yummy, but not what we’re going for here.

Press into the bottom and up the sides of a 9 or 10-inch pie plate.

Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients in to the liquid bowl while stirring. Beat until totally combined.

Pour into prepared pie crust, leaving at least 1/4 inch between the batter and the top of the pie crust. Pour any remaining batter into prepared ramekin(s). Smooth the top of the pie with a rubber spatula. Cover crust edges with foil or pie crust savers.

Bake at 450º F for 15 minutes, then reduce heat to 375º F and bake for 30 more minutes or until a knife inserted into the pie comes out clean.

Serve cold or warm, alone or topped with ice cream or whipped topping, like So Delicious CocoWhip or homemade coconut whipped cream!