Pie Crust & Pumpkin Pie Filling: Gluten-free, Dairy-free, Egg-free Style

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This crust looks pretty IN THE PAN, but it falls apart when taking it out. This is probably because of its very soft texture. It would be good as a base for cheesecake.

INGREDIENTS for Pie Crust (Original recipe is here.)

  1. 1/3 cup Earth Balance “butter”
  2. 1 1/4  cup almond meal
  3. 3 Tablespoons sugar

DIRECTIONS

  • Preheat oven to 350F.
  • Melt butter in a microwave safe bowl.
  • Combine butter with almond meal аnd sugar mixing until all the “butter” іѕ absorbed.
  • Press the dough into an 8″ round pie pan making sure the crust is uniform in thickness. Push the dough up the edges and then flute them all around.
  • Bake fοr 10 minutes or until slightly browned.

NOTE: I did not pre-bake this crust. I put in pumpkin filling and then baked the pie for 50ish minutes.

INGREDIENTS FOR PUMPKIN PIE FILLING (Original recipe here. This recipe uses cornstarch instead of eggs)

  1. 1-15 ounce can pumpkin
  2. 1 cup almond milk
  3. 3/4 up sugar
  4. 1/4 cup cornstarch
  5. 1/4 teaspoon salt
  6. 1 teaspoon vanilla
  7. 2 teaspoon pumpkin pie spice
DIRECTIONS
  • Preheat oven to 425F.
  • Put all ingredients into a blender. Mix at medium speed for 3 to 4 minutes.
  • Pour into 9-inch crust.
  • Bake 15 minutes at 425F.
  • Turn the oven down to 350F.
  • Bake for another 45 to 50 minutes. Use a toothpick to check center of pie for doneness
  • Let it cool on the counter.
  • Refrigerate for 30 minutes before serving. When I refrigerated the pie, it developed a crack. It was still tasty though. 🙂
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Entry filed under: Main, Recipes. Tags: , , , .

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