Almond flour pie crust

My daughter had to give up flour recently and I am amazed at what I've been able to find in the grocery store. I swear I saw gluten free pie crusts. Just one less thing you have to mess with.

I have always used the one on the back of the Libby's can of pumpkin (not pie filling)! I think it is perfectly spiced and very nice! Good luck.

Try this nut crust from 1997 Joy of Cooking: process 2 cups nuts in food processor with 4 T butter, 3 T sugar, 1/4 t salt. Press in pan. Bake 10-15 in 375 oven. For your pumpkin pie, glaze the bottom of the hot crust with a thin layer of egg wash (1 yolk stirred with 1 t water and a pinch of salt)and return to oven for 2 minutes—this to keep crust from getting sorry. Pour pumpkin mixture into the hot glazed crust and bake until done.

Hi Ellie, this crust might work, but it's got more than one flour: https://food52.com/recipes/23318-grain-free-boysenberry-peach-pie (obviously minus the boysenberry and peach filling, and plus your pumpkin filling!). You might also consider this option which doesn't use almond flour but gluten-free cookies: https://food52.com/recipes/31635-bourbon-pumpkin-pie. This one doesn't use almond flour, but is another option: https://food52.com/recipes/31902-gluten-and-dairy-free-pie-crust. You might also consider a nut crust like the one on this tart: https://food52.com/recipes/30383-yogurt-and-berry-tart-with-a-pecan-crust.