Recipe Pumpkin Pie With Pecan Crust

Scoop pumpkin into bowl of a food processor and puree until smooth.

Recipe pumpkin pie with pecan crust. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Press along bottom and sides of pie plate to form a crust. Sprinkle reserved pecan mixture over top of pie and continue to bake 15 20 min.

1 2 cup cassava or tapioca flour. Discard seeds or rinse for roasting. Until filling is lightly set covering edges of crust with foil if they begin to darken too quickly.

In a large bowl whisk together flour 2 3 cup baking mix pecans chop finely and 1 4 cup sugar substitute. Place the crust at the bottom of a lightly greased smart balance 10 inch baking pan and press down firmly with your fingers to make a compact crust. Add melted smart balance and process again.

About 425 g 15 oz canned pumpkin puree. 1 2 teaspoon cinnamon 2 teaspoons sukrin gold or swerve sugar sweetener brown or 2 teaspoons coconut sugar 1 4 teaspoon salt 2 heaped tablespoons coconut oil at room temperature or ghee. Combine 1 4 cup flour ice water and lemon juice stirring with a whisk until well blended to form a slurry.

1 cup almond flour meal. To make your own pumpkin purée roast a 2 1 2 pound sugar pie pumpkin in a 400 f oven for about 1 hour or until a sharp knife easily pierces through pumpkin. Cut pumpkin in half and scoop out seeds.

Transfer crust mixture to a 9 inch pie plate. Combine remaining 3 4 cup flour pecans powdered sugar and 1 4 teaspoon salt in a large bowl. Place puffins cereal pecans and brown sugar in food processor and grind finely.