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

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. 🙂

Related Posts

• Another Almond Meal Crust That Has Confectioner’s Sugar & Coconut Milk in the Ingredient List.
• Impossible Pumpkin Pie That is Also Gluten-free, Dairy-free, Egg-free
• Index to All Recipes at Fruitful Words