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Pumpkin pie à l’Amande

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Pie Crust:
  • 1 ½ cups (375 mL) almond meal or almond flour
  • pinch fine salt
  • ½ tsp (2 mL) baking soda
  • 2 Tbsp (30 mL) gluten free all-purpose flour
  • 1 Tbsp (15 mL) light brown sugar
  • 2 Tbsp (30 mL) So Nice Organic Almond Original or Unsweetened
  • 2 Tbsp (30 mL) vegetable oil or melted coconut oil
Pumpkin Filling:
  • 3 ½ Tbsp (52 mL) cornstarch
  • 1/3 cup (75 mL) lightly packed light brown sugar or coconut sugar
  • pinch of fine salt
  • ¾ tsp (4 mL) ground cinnamon
  • ½ tsp (2 mL) ground ginger
  • ¼ tsp (1 mL) ground nutmeg
  • 1 cup (250 mL) pumpkin puree
  • 1 2/3 cup (400 mL) So Nice Organic Almond Original or Unsweetened
  • 1 tsp (5 mL) vanilla extract

Instructions

  • Start by making filling. In a saucepan whisk together cornstarch, sugar, salt, cinnamon, ginger and nutmeg. Add pumpkin puree and whisk to combine with dry ingredients. Slowly pour in So Nice Organic Almond Original or Unsweetened and whisk again until well combined. Place over medium heat and warm until bubbling, not boiling, whisking often. Once it starts bubbling and getting thicker, switch to stirring with a rubber spatula and reduce heat to medium-low. Continue cooking until a visible ribbon forms on surface of filling when spooned across the top. Remove from heat and stir in vanilla extract. Transfer to a bowl and cover with plastic wrap, making sure wrap touches top of filling. This will prevent a film from forming. Refrigerate for 2 hours.
  • Meanwhile, make pie crust. Preheat oven to 350 F (180 C).
  • In a medium bowl whisk together almond flour, salt, baking soda and flour.
  • In a medium bowl whisk together almond flour, salt, baking soda and flour.
  • Pour cooled filling into cooled tart pie crust and smooth with a rubber spatula. Return to the refrigerator and chill for at least 2 hours before serving.

Makes 8 servings