| Servings |
Ingredients
Pumpkin Pie
- 4 ounces Fox Hill Kitchens Bread or bunz cubed
- 1½ cups Heavy cream
- ¼ cup Water or almond milk
- 1 tablespoon Lemon juice (optional)
- ⅓ cup Butter melted
- 4 eggs
- 1 cup Sweetener (we used allulose and @lakanto)
- ¼ teaspoon Salt
- 2 tablespoons Pumpkin spice blend
- 3/4 cup Pumpkin puree
- 1/2 teaspoon Vanilla (optional)
Nut Crust
- 2½ cups Ground pecans (or walnuts)
- 2 tablespoons Allulose or sweetener of choice
- 4 tablespoons Melted butter
- ¼ teaspoon Salt
Ingredients Pumpkin Pie
Nut Crust
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Instructions
Pumpkin Pie
- Preheat oven to 300
- Combine all ingredients using a blender, handheld blender, or food processor until smooth. Pour into a pie plate, tart form, or individual ramekins. Pie plate or tart forms may be lined with precooked nut crust (recipe below).
- Bake for 15-30 minutes or until set in the center.
- Let sit to cool for at least 20 minutes. Can be enjoyed warm or cold. Cover and store in the refrigerator. Reheating is fine.
Nut Crust
- Preheat the oven to 325.
- Combine all ingredients and pulse in a blender or food processor to a fine, compressible consistency. Be careful not to overprocess.
- In a pie plate or tart form, gently press to form an even layer.
- Bake for 10-15 minutes. Remove from the oven and cool, fill and bake as above.
Recipe Notes
Can easily be made ahead of time.
Lightly sweetened whipped cream is a delicious topping. Feel free to substitute coconut cream for dairy free. Sweetener can be reduced or increased to personal tastes.
Tip: if pie filling is warmed, slightly, in a microwave or double boiler before pouring into a baking container, it will cook more evenly and quickly.
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