Bottom-Friendly Gluten-Free Pumpkin Pie

Recipe developed in Partnership with Pure.

Ingredients:

For the Crust:

• 1 1/2 C almond flour

• 3 tbsp coconut flour

• ¼ tsp baking powder

• ¼ tsp salt

• 2 scoops Pure Fiber Powder

• 5 tbsp butter melted

• 1 large egg beaten

For the Filling:

• ⅓ cup sugar

• 1.5 tbsp pumpkin spice

• 6 scoops Pure Fiber Powder

• 1 tsp salt

• 2 eggs + 1 egg yolk

• 2 C Pumpkin

• 1 can condensed milk

• ½ C non-dairy milk

• 2 tbsp agave

• 1 tbsp vanilla

Instructions:

1. Preheat oven to 350 degrees.

2. Mix all the crust ingredients in a bowl until a crumbly dough forms and sprinkle into a pie dish. Press the dough into the dish until it forms a crust. Bake for 10 minutes.

3. Remove the crust from the oven, reduce the oven temperature to 325 degrees, and place the crust aside.

4. Mix all the filling ingredients in a large bowl. Pour the filling into the crust and bake for 1-1.5 hour, or until the pie jiggles slightly like jello.

5. Let cool for three hours or over night.

6. Serve with dairy free whipped cream and grated nutmeg! Bottoms up!

Recipe developed for Pure for Men

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