Grain-Free Pumpkin Pie

Pie Crust

1-1/2 cups
Wheat-Free Market All-purpose Baking Mix 
Heaping ½ teaspoon
Virtue Sweetener
2 tablespoons salted butter, room temperature
1 large egg

Preheat oven to 325 degrees F. In a medium bowl combine baking mix, sweetener, butter and egg. Blend until dough forms. Place dough on a large piece of parchment paper. Place another sheet of parchment paper on top of the dough and roll out until dough is approximately 12 inches in diameter (for a 9 inch pie). Remove top paper and carefully invert crust into pie plate. Remove any excess dough and crimp edges if desired. 

Bake for 10 minutes then remove crust from oven. Preheat oven to 350 degrees. While crust is baking, prepare pie filling.

Pie Filling

15 oz. pumpkin (approximately 2 cups)
2 large eggs
½ cup heavy whipping cream
½ teaspoon cinnamon
1-1/2 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
3 tablespoons
Virtue Sweetener

In a medium bowl blend pumpkin, eggs, cream, cinnamon, pumpkin pie spice, vanilla and sweetener. Blend until smooth. Pour into partially cooked pie crust and bake for 40-45 minutes or until center is set.

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