Harvest Pumpkin Pie With Almond Crust Recipes

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Make and share this Harvest Pumpkin Pie recipe from Food.com.

Recipe From food.com

Provided by Shannon 24

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

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  • Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour into pie pan.
  • Bake for 50-60 minutes until filling is no longer jiggly. Check pie after every 20 minutes to make sure crust isn't burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield.
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  • Preheat the oven to 350F. Place all the ingredients in a large mixing bowl and mix with a wooden spoon till the eggs are incorporated and the mixture is smooth. If your pumpkin is not very liquidy or smooth, I recommend pureeing the mixture in a blender until smooth.
  • Pour the mixture into a cooled, par-baked pie crust and gently tap on the counter to release any air bubbles. Use a pie crust shield or wrap foil around the crust for the first 30 minutes of baking. Place in the oven on the bottom rack and bake for 50-60 minutes or until the pie no longer looks liquidy and the middle just jiggles slightly. Be careful not to overcook or the pie will crack.
  • Let the pie cool on the stove where it is slightly warm or in the oven (turned off) with the door open to cool slowly. Let cool completely before serving; about 4 hours. You can also place in the fridge after it cools a bit to speed up the process.
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