Almond Milk Pumpkin Pie - Gluten Free

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Ginger, ground
  • 1 15 ounce can Pumpkin

• Refrigerated

  • 2/3 cup Almond milk
  • 3 Egg yolks
  • 3 Eggs

• Canned Goods

  • 1/3 cup Designer vanilla whey protein powder

• Condiments

  • 3/4 tsp Stevia glycerite

• Baking & Spices

  • 1 2/3 cups Almond flour
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 tsp Xanthan gum

• Dairy

  • 2 tbsp Butter
  • 2 tbsp Heavy cream

Found on lowcarbyum.com

Description

Directions

• Preheat oven to 350°F.
• Pulse all crust ingredients together until in food processor until dough ball forms.
• Press into pie dish starting from the middle and working out towards the sides.
• Smooth crust out evenly using the back of a spoon.
• Bake for ten minutes.
• Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
• Add eggs.
• Beat until just combined.
• Gradually stir in almond milk.
• Pour filling into pie crust.
• Bake at 375 degrees F for 30-40 minutes.
• Cool on a wire rack.
• Keep refrigerated after cool enough to touch.

Nutrition