The Best Dairy-Free Pumpkin Pie Filling

This is The Best Dairy-Free Pumpkin Pie Filling and is so nutty and creamy it coverts non-pumpkin pie eaters to believers. This is a tried and true family recipe and can be made with your favorite pie crust, a cassava flour pie crust, an almond flour pie crust or no crust at all for a delicious custard dessert!

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Featured Ingredients

Pumpkin is the most nutrient-dense variety of winter squash and is a top food source of vitamin A and carotenoids.  Canned pumpkin is equally nutrient-dense, available year-round, and convenient to use.

Walnuts are one of the best studies “nuts” when it comes to health. Per serving walnuts deliver at least 10% or more of the daily value of 9 different nutrients including vitamins, minerals, functional fats, and phytonutrients. They are a top food source of alpha-linolenic acid (ALA), linoleic acid, and vitamin E.

Eggs are full of nutrients! A single serving of 2 eggs provides at least 10% or more of the daily value of 17 different nutrients, with the yolk containing the vast majority of the nutrition.

Pumpkin Nutrients

Walnut Nutrients

Chicken Egg Nutrients

The Best Dairy-Fee Pumpkin Pie Filling

Nutrivore Score:

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 222kcal

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Ingredients

• 2/3 cup walnut halves unsalted, raw
• 1/3 cup cashews unsalted, raw or roasted
• 3 large eggs
• 1 large egg yolk
• 1/4 cup honey
• 1/4 cup maple syrup
• 1/2 cup water
• 15 ounces pumpkin puree about 1 can, or 1 3/4 cup of homemade puree
• 1 teaspoon ginger powder
• 1 teaspoon allspice ground
• 1 teaspoon nutmeg ground
• 1/2 teaspoon cardamom ground
• 1/2 teaspoon cloves ground
• 1/2 teaspoon salt
• 1 tablespoon coconut oil ghee, or your favorite oil to grease the ramekins (if using instead of pie crust)

Instructions

• Preheat oven to 350 degrees. Prepare your favorite pie crust or lightly grease a casserole dish with coconut oil, ghee, or your oil of choice.
• Place the walnuts and cashews in a food processor or blender and pulse until finely ground. Add the eggs, honey, and maple syrup and blend for 2 to 3 minutes, until completely smooth (you can add some of the water if it’s too thick for your food processor or blender to puree well). It is important to blend until completely smooth; otherwise, the custard will be watery.
• Add the water, pumpkin puree, spices, and salt and blend until combined.
• Pour the custard into a greased casserole or prepared pie crust. Spread the top evenly with a spatula.
• Bake for 40 to 45 minutes, until the custard is completely set. Allow to cool completely before serving.

Nutrition

Nutrition Facts

The Best Dairy-Fee Pumpkin Pie Filling

Amount per Serving

Calories

222

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

6

g

Monounsaturated Fat

 

3

g

Cholesterol

 

93

mg

31

%

Sodium

 

179

mg

8

%

Potassium

 

251

mg

7

%

Carbohydrates

 

23

g

8

%

Fiber

 

3

g

13

%

Sugar

 

17

g

19

%

Protein

 

6

g

12

%

Vitamin A

 

8408

IU

168

%

Vitamin C

 

3

mg

4

%

Calcium

 

54

mg

5

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.