Every year I do a new pumpkin pie recipe. This year, I was aiming high. A gluten-free crust has always been a challenge, yet so intriguing. So here's a pie with a tasty nut based and ever-so-slight crust. The crust almost melts into the pie and gives it a richer taste. This pie's packed with fiber and healthy fats. Top with vegan coconut whipped cream and you can have it for breakfast, lunch, and dinner.
- 1 cup almond meal (I processed half raw almonds and half walnuts together)
- 1/4 cup coconut sugar
- 2 tablespoons chilled butter (coconut oil is vegan)
- 1 1/2 tablespoons milk of choice
Blend all ingredients together in a food processor until they form a nice ball.
Chill in the fridge for 15 minutes so it is easier to roll out.
Using 2 pieces of parchment paper, or plastic wrap, roll out dough. Use one piece on the bottom, one on top. Peel off bottom layer, and plop into pie plate. Now slowly and ever so gently remove top sheet, peeling it back. Fit crust in to your liking.
- 1 box pumpkin puree (Tropical Traditions has a new tetra pac box, awesome!)
- 3 eggs
- 1/2 cup coconut sugar (or other sweetener)
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 6 drops liquid stevia
- 1 can coconut milk
Preheat your oven at 425 degrees.
In a small bowl, mix coconut milk with stevia drops. Mix well.
Now using an electric mixer or your processor, mix all the ingredients together until smooth and creamy-looking.
Pour pie mix into your lovely nut pie shell and bake for about 55 minutes. Check regularly, these suckers can be finicky. Center should just wiggle a bit when done. Let rest for at least 30 minutes. Enjoy warm or cold, but remember to add your whipped cream.