Category:
Ingredients
For 1 people
Crust
- 1/4 tsp. GROUND CINNAMON
- 1 cup RAW ALMONDS
- 3/4 cup RAW PECANS
- 1/4 cup WATER
- 2 Tbsp. EXTRA VIRGIN OLIVE OIL
- 2 Tbsp. PURE MAPLE SYRUP
Filling
- 1 + 3/4 cup PUMPKIN PUREE*
- 2 EGGS
- 1/2 cup PURE MAPLE SYRUP
- 1/4 cup UNSWEETENED COCONUT MILK
- 1 tsp. PURE VANILLA EXTRACT
- 1/3 cup BROWN RICE FLOUR
- 1/2 tsp. SEA SALT
- 1/2 tsp. GROUND CINNAMON
- 1/4 tsp. GROUND NUTMEG
- 1/4 tsp. GROUND GINGER
- 1/4 tsp. GROUND CLOVES
Pumpkin Pie Directions
Procedure:
- Preheat oven to 350°F.
- Combine all crust ingredients into a food processor and process until a thick mixture is formed. Press mixture into a glass pie dish, greased well with olive oil.
- Pre-bake crust for 15 minutes. Remove from oven and let cool for 10 minutes.
- In a large bowl, whisk together all filling ingredients. Pour filling evenly into pie crust. Bake for approximately 55 minutes or until filling is firm.
- Let pie cool completely and serve.
Notes
* If using canned pumpkin, use one 14 oz. can of unsweetened pumpkin purée. If using fresh pumpkin, use a 3-3 1/2 lb. pumpkin. To prepare purée, preheat oven to 375°F. Cut pumpkin in half and scoop out seeds and stringy flesh. Place pumpkin halves, insides facing down, onto a baking sheet and bake for approximately 1 hour, or until flesh is soft. Remove from oven and let cool completely. Scoop out flesh and purée until smooth in a food processor.
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