Pumpkin Pie with Pecan Crust **Wheat-Free**
You will never miss the wheat or gluten in this pumpkin pie! Who says your favorite pie has to be filled with tons of sugar, additives and refined carbohydrates? NOT ME
3/4 cup pecans
1 cup blanched almond flour
1/8 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin spice (cinnamon, ginger, allspice and nutmeg)
1 teaspoon vanilla
4 tablespoons coconut oil (or cold butter)
3 tablespoons 100% maple syrup
Preheat oven to 350 degrees.
Place the pecans in a food processor and process until you have a coarse flour. Add the almond flour, salt, baking soda, cinnamon, pumpkin spice, coconut oil, maple syrup, egg, and vanilla and pulse until a ball of dough forms.
Using the palms of your hands, press the dough into the bottom and up the sides of a pie pan. Spread into a thin layer thoughout the sides and bottom. Bake for 10 minutes.
Pumpkin Pie Filling: