Perfect Almond Flour Pie Crust & Design Hacks
Serves Up To:
|Total Fat||25.5 g|
|Total Carbohydrates||48.2 g|
|Dietary Fiber||2.5 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
30 oz or 1 can of pumpkin pie filling
⅔ cup evaporated milk
Preheat the oven to 350 degrees fahrenheit.
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.
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.
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.
In a separate bowl, mix together the ingredients for the pumpkin pie filling. Pour the mixture into the pie crust evenly.
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.
- First, divide the dough into 12-15 rolled balls, leaving about a teaspoon of the dough to the side.
- 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.
- Arrange the pumpkins on top of the pumpkin pie filling and bake in the oven for 45 minutes.
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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