Gluten-Free Pumpkin Pie

• Vegetarian
• Gluten free

• Produce

  • 1 can B][pure pumpkin [/b

• Refrigerated

  • 3 Egg

• Baking & Spices

  • 2 cups Almond flour
  • 1 tsp Pumpkin pie spice
  • 3/4 tsp Sea salt
  • 1/3 cup White sugar

• Dairy

  • 3 tbsp Butter, grass fed
  • 1 cup Whole milk

Found on veggiebalance.com

Description

Ingredients

• 1 can (15oz) b][pure pumpkin [/b]
• 1 teaspoon pumpkin pie spice
• 1/3 cup white sugar
• 1/2 teaspoon sea salt
• 2 eggs, beaten
• 1 cup whole milk
• 2 cups blanched almond flour
• 1 egg
• 3 Tablespoons grass-fed butter, melted
• 1/4 teaspoon sea salt

Directions

• Preheat oven to 425° F
• Place blanched almond flour, and salt into food processor.
• Add melted butter, egg and pulse until mixture forms a ball.
• Press dough into a b][9-inch pie pan [/b]
• n a large mixing bowl add pumpkin, pumpkin pie spice, sugar, sea salt and mix together.
• In a small bowl add eggs, beat with whisk for 1 minute. Add eggs to pumpkin mixture.
• Slowly stir in milk until fully incorporated.
• Pour pumpkin mixture into pie crust.
• Place pie into oven, place pan under pie to catch drippings.
• Bake for 15 minutes, turn oven temperature down to 350° F and continue baking 40-50 minutes or until knife comes out clean.