Fall pumpkin pie with ceylon cinnamon

October 19, 2018

 

 

Ingredients

 

Crust

 

  • 1 ½ cups almond flour

  • 1 egg

  • 1/2 teaspoon salt

  • 2 table spoons of grated cold butter

  • Cold water if needed

 

Filling:

 

  • 2 large eggs

  • 2 cups fresh or canned organic pumpkin puree

  • 1 cup coconut milk

  • 1/3 cup honey

  • 1/3 cup packed brown sugar

  • 1-1/2 teaspoons ground Ceylon cinnamon

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • ½ teaspoon of allspice

Directions

  • In a food processor, process almond flour. Add the egg and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water if needed until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle.

  • On a lightly gluten free floured surface, roll out dough to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.

  • In a large bowl, whisk the eggs, pumpkin, milk and honey. Combine the brown sugar and spices. Add to egg mixture just until blended. Pour into crust.

  • Bake at 425° for 15 minutes; reduce heat to 350° and bake for 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

 

 

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