Pumpkin Pie with Crispy Almond Pie Crust

Thanksgiving is only days away and the baking for most has started.  I made the pumpkin pie and this time with a crispy almond pie crust.  Usually I take the short cut and uby a pre-made pie crust at Whole Foods or Trader Joes, but not this year.  There was some extra pumpkin pie batter – so I put that in custard cups – so we get TWO desserts – lucky us!!

Crispy Almond Pie Crust


1 cup crispy almonds
3/4 cup arrowroot or bulgur flour
6 Tbl butter, softened or  3/8 cup coconut oil
1/4 cup rapadura or coconut sugar
1/4 tsp sea salt
1/2 tsp vanilla

1. Place the almonds into a food processor and process until you have almond meal.

2. Add all other ingredients and process until a smooth ball is formed.

3. Butter and flour a pie pan.

4. Press the dough into the pan until the pie pan is covered.  Use a fork to make a nice design on your crust edges.  Set aside.

Pumpkin Pie


1 3/4 cup fresh pumpkin puree or 1- 15oz can of pumpkin puree
3 eggs
3/4 cup rapadura or coconut sugar
1/2 tsp ginger
1 tsp cinnamon
1/4 tsp sea salt
1/4 tsp cloves
1/4 tsp nutmeg
1 cup organic, condensed milk or creme fraiche

1.  Preheat oven to 350 degrees.

2. Cream the eggs and rapadura.

3. Add all spices and blend well.

4. Add the pumpkin – mix well.

5. Add the condensed milk – mix well.

6. Pour into your prepared crispy almond pie crust.

7. Cover the edges of the pie crust with covers or tin foil.

8. Bake for 25 minutes and then take the tin foil off the pie crust edges. Even though I covered the crust – when I tool the tin foil off some of the crust was already burnt – not sure why.

9. Bake for another 10 – 15 minutes.

This freezes well – so you can make ahead.  Serve with freshly made whipped cream. Enjoy.

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4 Responses to Pumpkin Pie with Crispy Almond Pie Crust

  1. Candace Coffin says:

    Looks like a great recipe. The Almond Meal Pie Crust must have tasted yummy. I have a basic pastry recipe that is easy and done in the food processor like yours. Do you think I can make this same recipe substituting one cup of flour for the almond meal? Here’s the recipe: 2 2/3 cups flour, 2 sticks cold butter cut into 1 inch pieces, 1 teaspoon sea salt, 1/2 cup really cold water. (Process flour, butter and salt until mixture is ike coarse meal ( 8 seconds or so) and then add the water and pulse until dough clumps together into a ball. Roll out… makes 2-3 crusts.

  2. Jo says:

    Can’t wait to taste that baby….hope it makes it into the city in one piece…ha!

  3. Mardi says:

    The crust looks sensational.

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