Whole Pie just waiting to be taste-tested!
An inviting slice of pie about to be eaten!
Raw dough - rolled and flipped into dish and patched with fingers and pressed up sides
Lightly baked crust - for this pie I suggest only 5 minutes or it will darken too much later.
Finely chopped raw almond mixture - tastes yummy on its own!
Pie filling poured over top of the nut mixture and ready to be baked to perfection.
DEEP-DISH ALMOND
PUMPKIN PIE
My husband really approved of this pie and ate most of it by himself.
He liked the texture contrast between the crushed nuts and the softer, smooth pumpkin filling and said the filling almost tasted like
caramel to him. I prefer this pie without the nuts...more traditional and very yummy!
SINGLE PIE CRUST (Choose from 2 recipes) - SEE RECIPE BELOW - (made with the original bake mix with xanthan gum. If not using the xanthan gum, add 1 to 2 tsp finely ground pysillium husks and add more dry ingredients if necessary...best is to refrigerate dough first...but I was impatient). If desired, use the Miracle Dough Pie Crust that I recently developed for sweet pies. Yummy too and easier to roll out and work with by far. Here is the LINK FOR THE ALTERNATE PIE CRUST.
Almond Layer:
1 cup finely chopped raw
almonds* (250 mL)
3 tbsp butter, melted (45 mL)
2 tsp Gluten-Free Bake Mix 2, OR almond flour (10 mL)
1/8 tsp
almond extract (0.5 mL)
Pumpkin Filling:
11/4 cups
canned pumpkin (300 mL)
4 oz regular cream cheese (125
g)
1/3 cup
sour cream (75 mL)
2 eggs
1 tsp molasses (5 mL)
1/4 tsp
almond extract (1 mL)
Preheat
the oven to 350°F (180°C).
Single
Pie Crust, RECIPE BELOW: Prepare as directed below. Bake 5 minutes.
Almond
Layer: In medium bowl, combine chopped almonds, powdered erythritol,
melted butter, Gluten-Free Bake Mix 2 and almond extract. Spread this mixture over the lightly baked
crust. Press down slightly.
Pumpkin
Filling: In food processor, process pumpkin, liquid
sweetener, powdered erythritol, cream cheese, sour cream, eggs, molasses and
almond extract until smooth. Pour over
the almond layer. Bake 35 to 40 minutes,
or until set.
Helpful
Hint: *A food processor fitted with sharp blade
makes short work of chopping the almonds.
If the food processor has a pulse button, use that, as it will help with
control.
Yield: 10 servings
1 serving
301.2
calories
9.3
g protein
25.6
g fat
2.4 g fiber
7.6
g net carbs
SINGLE PIE CRUST
If you decide not to use the Bake mix with the xanthan gum, add 1 to 2 tsp finely ground pysillium husk powder (I buy it already as a powder and then grind in a coffee bean grinder, if necessary, to get rid of any gritty bits as I cannot stand grit in baked goods.) The xanthan gum and the pysillium husks make this dough easier to work with. Chilling the dough also helps with that.
3 oz cream cheese, softened
(90 g)
1 tbsp butter, softened (15 mL)
1/4 tsp baking soda (1 mL)
1/8 tsp salt (0.5 mL)
In food processor or in bowl with electric mixer,
process Gluten-Free Bake Mix, page 71, cream cheese, powdered erythritol (if using),
butter, baking soda and salt until mixed.
Form a ball with dough using your hands and cover with plastic
wrap. Chill dough about 1 hour or freeze
for quicker chilling.
Roll dough out (if crumbly, chill longer) between
two sheets of plastic wrap to fit shallow 9-inch (23 cm) glass pie dish. Remove top sheet of plastic wrap. Pick up sheet with dough and invert over pie
dish. Remove plastic wrap. Use small rolling pin or small cylindrical
object in pie dish, if necessary, to further roll dough. Patch dough where required. A straight edge up the sides is
practical. Push down slightly from edge
onto dough with thumbs and this will make a slightly thicker border for the
crust. Bake in 350°F (180°C) oven 10
minutes.
Yield: 10 servings
1
serving
101.3
calories
3.1
g protein
8.3
g fat
3.2
g net carbs
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