Almond Milk Pumpkin Pie - Gluten Free
Try this Almond Milk Pumpkin Pie - Gluten Free recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 3 egg yolks
- 2 tablespoons heavy cream
- 2/3 cup almond milk
- 1 2/3 cups almond flour
- 1/3 cup designer vanilla whey protein powder*
- 2 tablespoons softened butter
- 15 ounce can pumpkin (i used a 14 ounce can of organic pumpkin)
- 3/4 tsp stevia glycerite or 1 1/4 tsp sweetleaf drops
- 1/2 teaspoon ground nutmeg (and i did look it up and nutmeg is not a nut)
- 3 slightly beaten eggs (see note)
- 1 teaspoons xanthan gum (optional thickener)
- Carbohydrate 5.07083774199419 g
- Cholesterol 89.402490331115 mg
- Fat 15.1059130261739 g
- Fiber 2.57059579100211 g
- Protein 5.42450448698 g
- Saturated Fat 3.69320336181979 g
- Serving Size 1 1 slice (37g)
- Sodium 26.9479479309683 mg
- Sugar 2.50024195099208 g
- Trans Fat 0.849509485432433 g
- Calories 169 calories
Crust:Preheat oven to 350°F.Pulse all crust ingredients together until in food processor until dough ball forms.Press into pie dish starting from the middle and working out towards the sides.Smooth crust out evenly using the back of a spoon.Bake for ten minutes.Filling:Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.Add eggs.Beat until just combined.Gradually stir in almond milk.Pour filling into pie crust.Bake at 375 degrees F for 30-40 minutes.Cool on a wire rack.Keep refrigerated after cool enough to touch.
