Pumpkin pie

This year I attempted to make a GP friendly pumkin pie that was also gluten, sugar free and dairy free

It could have been a tad sweeter but everyone enjoyed it including the kiddos.

Ingredients

I played around with the crust recipe and made it fit  into a 9-inch pie plate

21/2 cups almond meal, 1/4-1/3 cup egg whites, 2tbs maple syrup mixed in a bowl till well combined. Add more egg white if not moist enough. It was a bit hard to work with but I rolled it out between parchment paper and placed it into a pie plate and baked it at 350 for 10 minutes 

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• In a clean bowl combine:
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• 2 large eggs
• 1 15-ounce can pure pumpkin puree
• 1 cup coconut or almond milk
• 1/2 cup pure maple syrup
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 tsp nutmeg
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground cloves
• The batter is runny, it made me a bit worried but set up nicely after baking and cooling.

Directions

1. Set an oven rack in the lowest position and heat oven to 350º 
2. In a large bowl, whisk together the eggs, pumpkin, milk, maple syrup, cinnamon, nutmeg, ginger, salt, and cloves.
3. Pour the pumpkin mixture into the crust and bake until the center is set, 60 to 65 minutes. Let cool to room temperature before serving. I found that the second pie was tastier after being refridgerated over night the first pie we ate right away and wasn't quite as flavorful.

Enjoy 

-JVW