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This velvety pumpkin pie features a crisp, almond flour-based crust and vanilla-spiked filling that you’re sure to love. Enjoy a silky, diabetic-friendly dessert recipe whenever your sweet tooth strikes.
Recipe yields 10 servings
Make the crust: In a medium bowl, combine the almond flour and salt. Cut the shortening and butter into the flour mixture until crumbly.
Add the cold water and mix together until soft dough forms. Form the dough into a flat disk.
Transfer the dough to an 8-inch pie pan and press it into the bottom and sides of the pan. Crimp the edges. With a fork, prick the bottom of the crust a few times. Set aside until ready to use.
Make the filling: Preheat the oven to 425°.
In a bowl, combine all of the filling ingredients and with a hand mixer, mix at medium speed for 3 to 4 minutes.
Pour the filling into the prepared pie crust and bake for 15 minutes. Reduce the heat to 350° and bake for 45 to 50 minute, or until the crust is golden.
Remove from over and transfer to a wire rack to cool. Refrigerate for at least 1 hour. Serve topped with a dollop of coconut whipped cream and a sprinkling of cinnamon, if desired.