Gluten-Free Pumpkin Pie Crust

  • Yield: 8 1x



  • 1/2 cup ground flaxseed
  • 1 cup pitted dates
  • 1/4 cup hemp seeds
  • 1/2 cup raw organic macadamia nuts, like our favorite from Food to Live, roughly chopped
  • 1 tablespoon freshly grated ginger
  • 1/2 teaspoon cinnamon
  • 1 tablespoon extra virgin organic coconut oil, such as Barlean’s, plus more for oiling the pie dish.
  • 1 tablespoon lemon juice
  • Pinch of unrefined sea salt


  1. Place the flaxseeds, dates and hemp seeds in a food processor. Pulse to mix until ingredients are well blended. Add the remaining ingredients and continue pulsing and processing until everything is well blended and mixture becomes moist and “crumb-like.”
  2. Lightly oil the bottom of a 9-inch pie dish with extra virgin coconut oil. Using your hands, spread the ingredients out evenly on the bottom of the pie dish. Pack down.
  3. Pour the pumpkin pie filling (below) into the pie dish and bake.