Perfect Almond Flour Pie Crust & Design Hacks
Prep Time
20
Minutes
Cook Time:
50
Minutes
Difficulty:
Medium
Serves Up To:
6
Servings
Nutrition Information
Calories | 458 |
---|---|
Total Fat | 25.5 g |
Cholesterol | 153 mg |
Sodium | 665.2 |
Potassium | 288.2 mg |
Total Carbohydrates | 48.2 g |
---|---|
Dietary Fiber | 2.5 g |
Sugars | 41.8 g |
Protein | 13 |
Ingredients
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
Directions
- 1
Preheat the oven to 350 degrees fahrenheit.
- 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
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
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
In a separate bowl, mix together the ingredients for the pumpkin pie filling. Pour the mixture into the pie crust evenly.
- 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.
- 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.
- 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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