gluten free pumpkin pie


The Crust:

The Filling:


1. Preheat your oven to 350. Line a 8″ cake pan with parchment paper. Mix the ingredients for the crust together to make an almond “paste” and press the crust into the bottom of the cake pan. Bake for about 5 minutes (careful, it burns quickly!)

2. While the crust is baking, get a large bowl and mix the rest of the ingredients together (pumpkin, milk, eggs, vanilla, spices, sugar, and salt). Whisk until everything is thoroughly combined.

3. Pour the filling into the crust and bake for about 30min. Check on the pie once in a while so it doesn’t burn. When the filling is set and no longer runny (and a toothpick comes out clean) the pie is done! Remove from the oven and cool completely before slicing and serving. Whip up some cream and enjoy!