This is my gluten free version adjusted to be lower in sodium, fat, and sugars. If desired, alternate flours can be used in the crust, but I find Almond Flour to bind as well as wheat flour versions. And this tastes way better than those using cake mix, without the added chemicals. As always, no ingredients that would not be included in the average cook's pantry. I also use all organic ingredients.
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Preheat oven to 350 degrees
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Ingredients
Crust:
1 1/2 cups ground Almond meal flour
1/4 cup brown sugar
1/2 cup butter, unsalted, cubed
1/4 tsp salt (don't add if salted butter is used)
1/2 cup chopped pecans
Pie filling:
1 can pumpkin puree
1/2 cup brown sugar
1/4 tsp salt
2 eggs, beaten
1/2 cup milk (I use my homemade cashew milk, but any milk will do)
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. cloves
1/4 tsp. ground nutmeg
Directions
In a bowl, combine the crust ingredients. Cut in the butter with a pastry cutter or forks to coarse crumbs. The crust can also be mixed in a food processor.
Save 1/2 cup of the crumbs.
Press remainder in a 9 x13 glass baking dish.
Bake for 10 minutes.
While crust is baking, mix the pie filling. Combine all ingredients and stir well until smooth and combined.
Remove baked crust when completed. Pour the pie filling on the crust. Sprinkle the reserved crumbs on top and return to the oven.
Bake for 25-30 minutes. Pie filling should be set and not loose. A knife inserted should come out clean.
Cool, cut into squares and keep refrigerated.
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