I look forward to the holiday season every year just so I can make this Pumpkin Pie with Almond Crust and Streusel Topping. It seems I am continually adapting the recipe to make it healthier. Here is my gluten-free version!
ashwagandha buy toronto
21/4 cups raw organic almonds
3 tbsp. maple syrup
1 tbsp. coconut oil
pinch of sea salt
2 cups sugar pumpkin or canned pumpkin puree
3 free range organic eggs, lightly beaten
3/4 cups coconut sugar
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. sea salt
1 tsp. ground cardamom
1/2 cup almond milk
3/4 cup oat or brown rice flour
2/3 cup coconut sugar
1/2 tsp. ground cinnamon
1/2 tsp. sea salt
1/2 cup coconut oil, melted
3/4 cup toasted, chopped pecans
1/4 cup crystallized ginger, chopped
To make the crust, pulse almonds into small crumbs in a food processor. Add maple syrup and melted coconut oil and continue to process until it comes together. Press into a 9 in pie plate. Set in the freezer to firm up.
To make the filling, cut a sugar pumpkin in half and roast cut side down on a cookie sheet in a 350 degree oven until soft. Scoop out the seeds and puree the flesh. Spoon the puree into a bowl. Whisk in the beaten eggs, sugar, ginger, cinnamon, cloves, cardamom, salt, and almond milk. Remove the prepared crust from the freezer and spoon the filling into the crust.
To prepare the topping, combine flour, coconut sugar, salt, and cinnamon in a food processor. Pulse until combined. Add coconut oil and pulse until crumbly.
Place into a bowl and then stir in the pecans and chopped ginger by hand. Spread evenly over the the pie pressing some of the filling gently into the mix.
Bake at 400 degrees F. for 10 min. and then reduce the heat to 350 and bake for an additionally 50 min. or until the filling has set. Allow to cool for 2 hours before serving.