Overview of the RecipeFor Those of you that want a healthy and lactose free version of the traditional Pumpkin Pie that tastes delicious this is the recipe for you! The almond pie crust is the perfect substitution for all of your holiday treats.
Cooking DirectionsPreheat oven to 425 degrees
Combine all the ingredients. Use a high speed blender.
Pour into a cooled almond pie crust.
Bake 15 minutes at 425 degrees.
Reduce heat to 350 degrees and bake for an additional 35 – 45 minutes.
Almond Pie Crust
1 1/2 cups blanched almond flour
1 pinch of kosher or sea salt
1/2 pinch of stevia or xylitol to very lightly sweeten (less is more)
3 tbsps extra virgin olive oil
Mix dry ingredients. Add extra virgin olive oil and thoroughly combine. Press into glass pie plate.
Bake at 350 degrees for 7 to 8 minutes. You don’t want the crust to brown.
Remember to turn up the oven to 425 once the crust is done. You bake the pumpkin pie at this higher temperature for just the first 15 minut
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