Hi. I need to make a gluten free pumpkin pie. Can someone recommend a good recipe for gluten free almond flour pie crust?
Samantha is Food52's Partnerships Editor.
Hi Ellie, this crust might work, but it's got more than one flour: https://food52.com/recipes... (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.... This one doesn't use almond flour, but is another option: https://food52.com/recipes.... You might also consider a nut crust like the one on this tart: https://food52.com/recipes....
Thank you Samantha! The last recipe, instead of grinding the pecans, can I just substitute with almond flour? Would it still work?
Alice is a James Beard Foundation and IACP award-winning author of ten cookbooks, including her latest, Flavor Flours.
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.
Thank you Alice! This recipe seems really good and easy and I have a big bag of raw almonds:) This recipe is perfect! Can you also recommend a great recipe for the pumpkin mixture?
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.
Thank you so much and Happy Thanksgiving!
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.
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