Gluten-Free, Grain-Free Pumpkin Pie
Ingredients
For the crust
- 1 cup crispy almonds
- 3/4 cup arrowroot plus extra for flouring the pan
- 3 tb
butter softened - 1/4 cup Rapadura
organic whole cane sugar or Sucanat - 1/4 tsp sea salt
- 1/2 tsp vanilla extract
For the pie
- 15 oz
pumpkin puree (or 2 cups homemade pumpkin puree) - 3
eggs - 3/4 cup Rapadura
organic whole cane sugar or Sucanat - 1 tb
freshly grated ginger - 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp powdered cloves
- 1/4 tsp nutmeg
- grated rind of 1
lemon - 1 cup piima creme,
creme fraiche , or sour cream
Instructions
- For the crust - Pulse the almonds in a food processor until thoroughly ground. Add the remaining crust ingredients and pulse until well-combined. Using the sides and bottom of a measuring cup, press into pie dish buttered and dusted with arrowroot.For the pie - Beat the eggs and Rapadura/sugar until well combined. Combine egg mixture with the remaining pie ingredients in a food processor and pulse until smooth. Pour into the prepared pie crust and bake at 350 degrees for 45 minutes or until knife inserted into center comes out clean.