Grain Free Pumpkin Pie
Ingredients
For the crust
- 2 cups blanched almond flour
- 2 T coconut oil (melted)
- 1 flax egg (I used a flax egg replacement and it worked great)
- 1/4 tsp sea salt
For the filling
- 2 cups pumpkin puree (fresh or canned is fine)
- 3/4 cup almond milk (I used almond milk )
- 1 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/2 cup maple syrup
- 3 T arrowroot powder
- 1/2 tsp salt
Instructions
For the crust
- Preheat oven to 350.
- In a food processor, mix the flour and salt. Then add in the egg and coconut oil and mix until a dough starts to form.
- Once the dough forms, press it into a greased glass pie dish . I used a 9 inch. Bake it in the oven for about 9-11 minutes.
For the filling
- In a food processor , blend all the filling ingredients until smooth.
- Pour into baked pie crust and bake in the oven at 350 for about 50-60 minutes.
Recipe Notes
When mine was done cooling, it still felt slightly loose, so I put it in the fridge and it completely firmed up. That worked out great. I think that arrowroot is just a tad less stable than cornstarch. However, it is free of GMOs and that’s why I used it over cornstarch. Enjoy!