I hope everyone had a great Thanksgiving - I know we did! Our menu was very traditional this year, albeit with a few twists, like this relatively low-carb Pumpkin Pie with Almond Crust. It is based on a recipe from Elena's Pantry, but with a few modifications. I had a bit of pumpkin mixture left over after filling the crust, so I poured it into a ramekin and baked it as a custard. I think I actually like it even better that way. Enjoy all of your Thanksgiving leftovers and get ready to dive into the holiday shopping spree today, if you are so inclined!
Pumpkin Pie with Almond Crust
Almond Crust:
2 C. almond flour
2 T. melted coconut oil or butter
1/8 tsp. salt
1 egg, lightly beaten
Pumpkin Filling:
3 eggs, lightly beaten
1 can (15 oz.) pumpkin purée
1/2 C. heavy cream (or full fat coconut milk)
6-8 T. pure maple syrup
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt
Stir the crust ingredients together in a large bowl. Mix with your hands until the mixture comes together. Form into a disk and place the disk in a 9-inch pie plate. Push the dough with your fingers to spread evenly over the bottom and up the sides. Set aside.
In a large bowl, beat together the filling ingredients. Pour into the crust. Bake at 350 degrees for about 45 minutes*, or until the center is set (a toothpick or knife inserted in the center comes out clean). Cool to room temperature. Chill for two hours before serving. Serves 6-8.
*Mine took closer to 90 minutes for the center to set! Be sure to cover the crust edge with foil or a silicone pie shield if it is getting too brown.
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