We're starting our Thanksgiving Recipe Series where we'll be sharing a new, yummy fall recipe every Tuesday until Thanksgiving! We're starting off strong with a gluten-free pumpkin pie with our Maple Protein Almond Butter... Yum! Not only does this pie have all of the nostalgic yumminess of this holiday classic, but it is also HIGH in protein and uses a homemade gluten-free crust. Find the recipe below!
Prep time: 35 min / cook time: 1 hour / servings: 6-8
INGREDIENTS -
For the crust:1.5 tsp white vinegar
8 tbsp butter
1 tsp sugar
3 tbsp ice water
1 cup + 2 tbsp gluten-free flour
For the filling:
1, 15oz can pumpkin puree
1 tsp cinnamon
1/2 tsp all spice
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup Maple Protein Almond Butter
2/3 cup sugar
2 eggs
12 oz evaporated milk
DIRECTIONS:
Make the crust first. Cut the butter into small pieces and freeze for 10 minutes. Combine the ice water and vinegar in a bowl. Whisk until smooth. Process the flour, sugar and salt in the bowl of a food processor until combined. Scatter the butter over top and pulse until the butter is crumbly. Add the vinegar mixture and pulse until the mixture begins to clump around the blade (about 8 pulses). Place the dough onto a piece of plastic wrap. Gather into a disc and wrap tightly in the plastic wrap. Refrigerate for at least 1 hour. Roll the crust between 2 large pieces of plastic wrap, to about ¼ inch thickness. Remove the plastic wrap and flip into a 9-inch pie plate. Gently ease the dough into the edges of the pan. Trim any excess edges. Wrap the shaped pie crust loosely in plastic and place in the freezer for 15 minutes.
Now for the filling! Preheat the oven to 425 F. In a medium bowl, whisk together the sugar, spices and salt. Whisk in the pumpkin, eggs, Maple Protein Almond and milk until smooth. Pour filling into the pie shell. Bake for 15 minutes. Reduce the heat to 350 F and bake for another 40-50 minutes until the filling is set. Let cool 1 hour. Serve chilled with whipped cream and a dollop of Maple Almond Butter!