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Chai-spiced Pumpkin Pie, Thm S

Preheat oven to 425. In a food processor, combine all ingredients for the crust and pulse until a dough ball forms. Turn the ball out onto parchment paper and knead a few times with your hands, if necessary. Press the dough into a 10in. pie plate, and crimp the edges with a fork (or get fancy with your hands, if you like). Prepare the filling by whisking all the ingredients together in a medium-si. . .

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Servings: 8

Prep Time: 00:10

Cook Time: 00:45

Main Ingredients

for the crust:

3/4 c almond flour

1/4 c coconut flour

1 stick, or 1/2 c unsalted softened butter

1/4 c swerve or gentle sweet

1/4 tsp salt

1 egg for the filling:

1 15oz can pumpkin puree

1 c unsweetened almond milk

1/2 c heavy cream

2 eggs 1/2- 3/4 c swerve or gentle sweet

1/2 tsp salt

2 tbsp cinnamon

1 tbsp ground ginger

1 tsp cardamom

1/2 tsp nutmeg

1/4 tsp cloves

Preparation

1Preheat oven to 425.

2In a food processor, combine all ingredients for the crust and pulse until a dough ball forms. Turn the ball out onto parchment paper and knead a few times with your hands, if necessary. Press the dough into a 10in. pie plate, and crimp the edges with a fork (or get fancy with your hands, if you like).

3Prepare the filling by whisking all the ingredients together in a medium-sized bowl.

4Pour the filling gently into the crust. Bake for 15 minutes at 425, then turn the oven down to 350 and continue baking for 40-50 minutes or until a toothpick is inserted into the middle and comes out clean.

Additional Notes

Credit: Erin Murray, My Fling with Food

Reviews: 0

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