Pumpkin Pie

Tonight was pumpkin pie night in my house.  Some friends wanted to make pumpkin pies, so the three of us got a little pumpkin pie party going in the kitchen.  All three pies turned out, and we skipped the cooling time and ate them still warm.  Definitely worth it.
I got the recipe here, and hardly made any changes!



Pie Crust
1 cup Almond Flour
1/4 tea salt
1/3 c. unsalted butter, softened (or shortening)
2 TB ice water


Mix all the ingredients together.  It’ll form a gooey paste which you can spread into an ungreased pie pan. The original recipe doesn’t bake the crust, but I would put it in the oven at 350 for 5-10 minutes if you want it a little crispier.  The almond flour tends to stay pretty moist.
And now for the filling.

1 15oz can plain pumpkin puree (or 2 cups homemade pumpkin puree)
1 12 oz can evaporated milk
2 eggs
3/4 cup xylitol
1/2 tea salt
1 tea cinnamon
1/2 tea ginger
1/4 tea cloves
OR 2.5 tsp pumpkin pie spice


Mix everything together and pour it into your pie shell.  Bake at 425 degrees for 15 minutes, and then reduce the temperature to 350 for another 40-50 minutes.  Let cool for at least 2 hours before refrigerating.

I ended up with quite a bit of extra filling, which I made into some delicious pumpkin pancakes!

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