Delicious Holiday Pumpkin Pie with Almond Crust
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For those of you that want a healthy and lactose free version of the traditional Pumpkin Pie that tastes delicious this is the recipe for you! The almond pie crust is the perfect substitution for all of your holiday treats.
Ingredients
Instructions
Preparation:
Preheat oven to 425 degrees
1) Combine all the ingredients. I use a high speed blender.
2) Pour into a cooled almond pie crust.
3) Bake 15 minutes at 425 degrees.
4) Reduce heat to 350 degrees and bake for an additional 35 – 45 minutes.
Almond Pie Crust:
Mix dry ingredients.
Add extra virgin olive oil and thoroughly combine.Press into glass pie plate.
Bake at 350 degrees for 7 to 8 minutes.
You don’t want the crust to brown.
Remember to turn up the oven to 425 once the crust is done.
You bake the pumpkin pie at this higher temperature for just the first 15 minutes.
