Thanksgiving is in six days! Can you believe it? How's the meal planning coming? Figured out that perfect pumpkin pie recipe yet? If not, don't sweat! I've got ya' covered with this amazing gluten free, casein free pumpkin pie! I've honestly never made any pumpkin pie better then this one here! And it's SO easy!!
My family doesn't need a gluten free or casein diet, but this is seriously the absolute best pumpkin pie I've ever made! The texture is the perfect thick, dense pumpkin filling and the crust is light and crummy! Crummy in a good way.
Like I said too, it's sooooooooo easy to make! You can make this the night before and just keep it covered on the counter until dessert time. All you do is throw everything in your blender and then pour it into your pie crust and pop it into the oven! Seriously, it's totally awesome. The only hang up is that you MUST soak your almonds the night before you make this or it will be, crunchy, pumpkin pie. I don't know, but, that's not very traditional around these parts.....
Gluten & Casein Free Pumpkin Pie Recipe
3 Cups pumpkin puree
1 Cup maple syrup
1/2 teaspoon sea salt
1/2 teaspoon ginger powder
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon powder
3 Eggs
1/2 c. soaked Almonds
Simmer pumpkin and maple syrup on stove top stirring frequently, until pumpkin just begins to simmer. Pour pumpkin mixture in blender and blend in remaining ingredients.
Pour into prepared pie crust (see below), cover with foil and bake at 350 for 40-50 minutes, or until firm.
Almond Pie Crust
1 1/2 cup blanched almond flour
1/4 cup arrowroot powder
1/4 tsp. sea salt
1/4 baking soad
1/4 cup unflavored coconut oil
2 Tbsp. honey or maple syrup
1 tsp. vanilla
Mix all the ingredients together and press into a pie pan. Bake at 350 degrees for 10 to 15 minutes until golden brown. Let cool before filling.
Gluten & Casein Free Pumpkin Pie Recipe
3 Cups pumpkin puree
1 Cup maple syrup
1/2 teaspoon sea salt
1/2 teaspoon ginger powder
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon powder
3 Eggs
1/2 c. soaked Almonds
Simmer pumpkin and maple syrup on stove top stirring frequently, until pumpkin just begins to simmer. Pour pumpkin mixture in blender and blend in remaining ingredients.
Pour into prepared pie crust (see below), cover with foil and bake at 350 for 40-50 minutes, or until firm.
Almond Pie Crust
1 1/2 cup blanched almond flour
1/4 cup arrowroot powder
1/4 tsp. sea salt
1/4 baking soad
1/4 cup unflavored coconut oil
2 Tbsp. honey or maple syrup
1 tsp. vanilla
Mix all the ingredients together and press into a pie pan. Bake at 350 degrees for 10 to 15 minutes until golden brown. Let cool before filling.