Pumpkin Pie

Crust:

  • 3 cups pecan pieces (frozen)
  • 6 tablespoons melted butter
  • 6 tablespoons Pyure sugar substitute
  1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse them until the largest pieces are as big as lentils or split peas.
  2. Add the butter and the sweetener.  Blend until it’s mixed evenly.  You may need to scrape down the sides and mix with a fork.
  3. Dump it into a 9 inch pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.

Filling:

  • 1 15 oz. can pumpkin
  • 2 eggs
  • 2/3 cup unsweetened almond milk
  • ½ cup Pyure sugar substitute
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1 pinch cloves
  • 1/4 teaspoon sea salt

Preheat oven to 425 F. (important)

Dump all the ingredients into a food processor or blender and whirl to blend.

Pour into the crust.

Put the pie in the oven and immediately turn the oven down to 375 F.

In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn’t soggy, but then allows the custard to bake more slowly.)

Bake until almost set in the middle, about 30 to 40 minutes more.

If it starts to crack a bit around the edges, it’s probably done.  Cool and serve.

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Filed under Gluten-Free Recipes

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