Gluten-Free, Grain-Free Pumpkin Pie

Source

adapted from Nourishing Traditions

Ingredients

Display units in Metric

For the Crust
1	cup	crispy almonds
³⁄₄	cup	arrowroot plus extra for flouring the pan
3	tb	butter softened
¹⁄₄	cup	Rapadura (organic whole cane sugar)
¹⁄₄	tsp	sea salt
¹⁄₂	tsp	vanilla extract
For the Pie
15	oz	pumpkin puree
3		eggs
³⁄₄	cup	Rapadura (organic whole cane sugar)
1	tb	freshly grated ginger
1	tsp	cinnamon
¹⁄₄	tsp	sea salt
¹⁄₄	tsp	powdered cloves
¹⁄₄	tsp	nutmeg
		grated rind of 1 lemon
1	cup	sour cream

For the crust:

Pulse the almonds in a food processor until thoroughly ground. Add the remaining crust ingredients and pulse until well-combined. Using the sides and bottom of a measuring cup, press into pie dish buttered and dusted with arrowroot.

For the pie:

Beat the eggs and Rapadura until well combined. Combine egg mixture with the remaining pie ingredients in a food processor and pulse until smooth. Pour into the prepared pie crust and bake at 350 degrees for 45 minutes or until knife inserted into center comes out clean.

For the crust:
Pulse the almonds in a food processor until thoroughly ground. Add the remaining crust ingredients and pulse until well-combined. Using the sides and bottom of a measuring cup, press into pie dish buttered and dusted with arrowroot.
For the pie:
Beat the eggs and Rapadura until well combined. Combine egg mixture with the remaining pie ingredients in a food processor and pulse until smooth. Pour into the prepared pie crust and bake at 350 degrees for 45 minutes or until knife inserted into center comes out clean.

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