PUMPKIN PIE
yield: 8 servings
- 1 1/2 c Almond Flour
- 3 Tbsp Coconut Flour
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 4 Tbsp Melted Butter
- 1 Large Egg (Beaten)
- 1 can Pumpkin Puree
- 1 c Heavy Cream
- 1/2 c Pyure Brown Sugar
- 3 Large Eggs (Beaten)
- 1 tsp Ground Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
- 1/4 tsp Cloves
- 1/4 tsp Salt
- 1 tsp Vanilla
Preheat oven to 350 degrees
Remove foil from kisses
In a large bowl, whisk together almond flour, coconut flour, baking podwer and salt. Add Melted Butter and egg and stir until a dough forms.
Press dough evenly in a 9" pie plat, then use a fork to poke holes all over the crust
Bake Lightly until golden, 10 minutes.
In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices and vanilla until smooth.
Pour pumpkin mixture into par-baked crust.
Bake until filling is slightly jiggly in the middle and crust is golden. 45-50 minutes
Turn off oven and prop door open.
Let pie cool in the oven for 1 hour.
Refridgerate until ready to serve.
Suggestion: Make your own whip cream or serve with ice cream.
