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Perfect Almond Flour Pie Crust & Design Hacks

Prep Time



Cook Time:





Serves Up To:



Nutrition Information

Total Fat25.5 g
Cholesterol153 mg
Potassium288.2 mg
Total Carbohydrates48.2 g
Dietary Fiber2.5 g
Sugars41.8 g


  • Almond Flour Pie Crust:

  • 1 ¼ lbs or 5 cups Blue Diamond Almond Flour

  • ½ teaspoon salt

  • ¼ cup sugar

  • ¼ cup unsalted butter, room temperature

  • 2 eggs

  • Filling:

  • 30 oz or 1 can of pumpkin pie filling

  • ⅔ cup evaporated milk

  • 2 eggs


  1. 1

    Preheat the oven to 350 degrees fahrenheit.

  2. 2

    In a medium-sized bowl, add all the pie crust ingredients. Then, mix the ingredients with a spatula or your clean hands until well incorporated and a dough forms.

  3. 3

    Pull off ¼ cup of the dough and set it to the side. Then press the rest of the dough into a 9” pie pan to form a crust. You can use the bottom of a glass to ensure the pie crust is level and evenly pressed down.

  4. 4

    Next, decorate the outer edges of the pie crust. You can use the handle of a whisk to create a unique border around the pie.

  5. 5

    In a separate bowl, mix together the ingredients for the pumpkin pie filling. Pour the mixture into the pie crust evenly.

  6. 6

    Now for a super fun decorating hack for the top of your pie! We will take the extra pie dough you set aside earlier to make an assortment of decorative mini-pumpkin toppings.

    1. First, divide the dough into 12-15 rolled balls, leaving about a teaspoon of the dough to the side.
    2. Take the bottom bulb of a whisk and press it down on top of each dough ball to create the ridges for the mini pumpkins. Then take the extra teaspoon of dough and make a tiny steam for the top of each pumpkin.
    3. Arrange the pumpkins on top of the pumpkin pie filling and bake in the oven for 45 minutes.
  7. 7

    Let cool for 30 minutes and serve or refrigerate for later! Enjoy this classic pumpkin pie with a delicious Blue Diamond Almond Flour crust!

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