Almond Crust Pumpkin Pie

Almond Crust Pumpkin Pie

Almond Crust Pumpkin Pie

Why? Well, because it’s Fall. Because it is American Thanksgiving. Because it’s a vegetable. Because I love it! Any excuse is a good one to make a pumpkin pie and if it is a healthy gluten free version that’s an even better excuse.  :-)  Note: You can use pumpkin puree if you prefer, but remember to add pumpkin spice mix.

Almond Crust Pumpkin Pie
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 6+

Ingredients
For the crust
  • 1 cup gluten free flour (Costco offers Cloud 9 which is good, but I prefer Arnels)
  • 1 cup almond flour (available at some Costco locations)
  • 1 teaspoon Kirkland pure vanilla
  • ¼ cup soft butter
  • 1 egg (Costco has organic eggs at a great price)
  • 3 tablespoons palm sugar
  • 1 tablespoon water
For the pie filling

Instructions
  1. Preheat the oven to 375.
  2. In a bowl mix together all pie crust ingredients and place into the freezer for 5-7 min.
  3. Spread the pie crust ingredients into a tart pan. Press with your fingers to create a level bottom and edges.
  4. Place the pan with the crust into the freezer for another 15 min.
  5. While the crust is in the freezer, prepare the pie filling by mixing the pie filling ingredients in a bowl.
  6. When the crust is ready, take it out of the freezer and pour the pie filling on the top.
  7. Place in the oven and bake for about 45 -50 minutes or until middle of the pie is set (it will no longer wobble when shook slightly).
  8. Let the pie cool before serving.
  9. Serve topped with whipped cream.

 

Almond Crust Pumpkin Pie

Almond Crust Pumpkin Pie