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Carrot Pie with Walnut-Oat Crust (Gluten-Free, Dairy-Free)

Change up your pie game with this carrot pie with walnut-oat crust. Depending on the depth of your pie plate, you may have extra pie filling. If desired, bake extra in small ramekins for a crustless pie!
Course Dessert
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 8 -10
Author Tessa Fisher

Ingredients

For Crust

  • 2 cups whole walnuts
  • 1 cup gluten-free oat flour
  • pinch of salt
  • 1/2 teaspoon baking soda
  • 3 tablespoons coconut oil solid
  • 2 tablespoons maple syrup

For Filling

  • 2 cups peeled and diced carrots about 6 carrots
  • ¾ cup packed coconut sugar or brown muscovado sugar
  • 1 tablespoon tapioca starch arrowroot or cornstarch will work too
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • pinch of cloves
  • 2 tablespoons maple syrup
  • 3 large eggs
  • 1 cup unsweetened almond milk or other non-dairy milk

Instructions

  1. For the crust: Grease a 9-inch pie plate with coconut oil or spray.
  2. Place walnuts in a food processor and pulse until you get a coarse meal. Transfer walnut meal to a medium bowl and add oat flour, baking soda, and salt. Whisk to combine. Add coconut oil and work into mixture with your fingers until it starts to stick together. Add maple syrup and continue to mix with your fingers until evenly combined.
  3. Transfer dough to pie plate and press into bottom of pie plate and up the sides. Place in refrigerator for 30-45 mins. When ready to bake crust, preheat oven to 350 degrees. Bake for 10-11 minutes, just until crust starts to turn a golden brown. Remove from oven and cool on wire rack until you are ready to fill it. The bottom of the crust will puff up during baking, so with a large spoon, gently flatten it back down. Once the crust is out of oven, turn oven temperature up to 425 degrees Fahrenheit.
  4. For the filling: Place diced carrots into the bowl of a food processor. Puree the carrots and then add the sugar, tapioca starch, salt, cinnamon, nutmeg, and cloves. Blend until ingredients are incorporated. Add the maple syrup, eggs, and almond milk. Blend until smooth.
  5. Pour filling into crust. Depending on the depth of your pie plate, you may have excess filling.**
  6. Cover crust with pieces of foil to prevent burning. Bake for 10 minutes, then turn down the temperature to 375 degrees. Bake for 43 to 45 minutes until center of pie appears firm. Remove from oven and allow pie to cool completely on a wire rack. When cool, chill in the refrigerator for 1 to 2 hours.
  7. Due to the nature of a nut crust, smaller slices cut out cleaner than larger ones. Serve with coconut whipped cream or vanilla ice cream.

Recipe Notes

**Depending on the depth of your pie plate, you may have extra pie filling. If desired, bake extra in small ramekins for shorter amount of time for a crustless pie!

Crust adapted from my coconut-pecan crust. Pie filling adapted from Sweet Goodness.