Almond Milk Pumpkin Pie

pada tanggal
A low carb and gluten loose almond milk pumpkin pie recipe that doesn’t rely upon evaporated milk. Use this pie crust recipe or your own. perfect for vacations! it can be a touch early to start making plans a Thanksgiving menu, however I’ve already got my thoughts walking for yummy low carb cakes. you may want to store this gluten free low carb almond milk pumpkin pie recipe for a conventional vacation dessert. i've been attempting to find a manner to replacement almond milk as opposed to evaporated milk in my everyday recipe. trying to evaporate the milk down appears to be an excessive amount of of a problem with an awesome chance of no longer producing the desired outcomes. the use of a one for one substitute of almond milk to evaporated milk would result in a filling that is too runny. To get around this, I in reality used much less almond milk.


Ingredients
Crust: 

  • 1 2/3 cups almond flour
  • 1/3 cup Designer Vanilla Whey Protein Powder
  • 3 egg yolks
  • 2 tablespoons softened butter
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt

Pie Filling:

  • 15 ounce can pumpkin I used a 14 ounce can of organic pumpkin
  • 3/4 tsp stevia glycerite or 1 1/4 tsp SweetLeaf drops
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 slightly beaten eggs see note
  • 2/3 cup almond milk
  • 1 teaspoons xanthan gum optional thickener see note for using yolks instead

commands
Crust:

  1. Preheat oven to 350°F.
  2. Pulse all crust ingredients collectively until in meals processor till dough ball forms.
  3. Press into pie dish beginning from the center and working out in the direction of the edges.
  4. clean crust out lightly the usage of the lower back of a spoon.
  5. Bake for ten mins.

Filling:

  1. combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
  2. upload eggs.
  3. Beat until just combined.
  4. progressively stir in almond milk.
  5. Pour filling into pie crust.
  6. Bake at 375 stages F for 30-40 minutes.
  7. Cool on a twine rack.
  8. keep refrigerated after cool sufficient to touch.

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