Gluten-Free Pumpkin Pie with Almond Crust
Crust:
1 1/2 cups almond flour or almond meal
3 tsp melted butter
2 tsp sugar
Filling:
2 large eggs
1 15 oz can pumpkin puree
1 12 oz can evaporated milk
3/4 cup sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/2 tsp salt
Preheat oven to 350 degrees. In a small bowl, mix almond flour, melted butter, and sugar. Pat evenly onto bottom and up the sides of a glass pie dish. Bake 10 minutes and let cool.
Beat eggs in a large bowl, then whisk in pumpkin, sugar, spices, and salt. Stir in milk and mix well. Pour mixtures onto pie crust and bake for 50-55 minutes or until cake tester inserted near the center of the pie comes out clean. Cool on rack and serve chilled with whipped cream.
I found this recipe in a Fred Meyer holiday cookbook that came in the mail. Seriously the most amazing pumpkin pie I have ever tasted. Even if you prefer a different crust, this filling is simply the best, in my opinion. Enjoy!
