Gluten Free Pumpkin Pie
When I went gluten free, my son found this recipe on NourishingMeals.com and made it for Thanksgiving. I was shocked at how good it was and now we eat it every year at Thanksgiving.
Crust:
1 cup blanched almond flour
1 cup arrowroot powder
¼ tsp salt
4 ½ tbs butter
1 egg
Filling
1 ¾ cup cooked pumpkin
½ cup maple syrup
½ cup heavy cream
2 large eggs
2 tbs arrowroot powder
2 tsp pumpkin pie spice
In your mixing bowl, whisk the almond flour, arrowroot and salt.
Cut in the butter with your fingers to create pea sized crumbs.
Crack the egg into the middle of the mixture and stir with fork. Really do it this way- it makes a difference. Knead a few times until mixture forms a ball. If dry, add a tsp of water at a time.
Wrap dough in waxed paper and chill in fridge for 2 hours.
Preheat oven to 350 degrees and place the dough ball on parchment with another piece of parchment on the top. Roll with rolling pin.
Remove the top paper and flip dough over into the pie plate. Pull off the other paper. Flute the edge. Prick the bottom of the crust and pre bake for 10 minutes.
Combine all the ingredients for the filling to your food processor and puree.
Pour into prepared, pre baked crust and bake for 60 minutes. I put a baking sheet under my pie plates in case the pie spills over.
Chill at room temperature for an hour and then into the fridge for 3 hours.
