Gluten free pumpkin pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 medium Banana, fresh 3/4 Cup Almond Flour1/4 cup Millet 1/3 cup Yellow Cornmeal 454 gram(s) Pumpkin fresh 5-6 dates dried 6 Pitted Dried Plums 1 cup Organic vanilla almond milk 1 tbsp Cornstarch 1 large Egg, fresh, whole, raw 1 tsp Vanilla Extract 1 tsp Pumpkin Pie spice
FOR THE CRUST: In a large bowl, use your hands to "cut in" the cold banana into the flour. Keep kneading and mixing until you have a cohesive ball of dough. If it is still super sticky, you can add a little more flour.
Roll out the crust. Flip into a 9 inch pie pan. Set aside.
FOR THE FILLING:
In a saucepan, warm up half the almond milk with the dried fruit to obtain a paste. Add the cornstarch to the remaining milk before adding to the saucepan. Add the vanilla and spice. Fold all the ingredients together. Pour into the crust.
Bake at 425F for 15 mins.
Reduce the heat to 350F and bake for another 35-40 mins.
Let it cool, then chill for at least 8 hours before serving.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JULIA_RUN2SMILE.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JULIA_RUN2SMILE.
Nutritional Info Amount Per Serving
- Calories: 115.7
- Total Fat: 4.4 g
- Cholesterol: 15.5 mg
- Sodium: 16.3 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 2.3 g
- Protein: 3.3 g
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