|With Cinnamon Hazelnut Crust|
|Crustless pumpkin pie|
Pumpkin Pie w/ Cinnamon Almond or Hazelnut Crust or Crustless Pumpkin Pies
For the Crust:
2-1/2 cups blanched almond flour (or substitute 1-1/4 cups hazelnut meal and 1-1/4 cups almond flour)
1/4 cup Swerve Sweetener (or sweetener equivalent to 1/4 cup sugar)
4 tablespoons cold butter, diced into small cubes
3/4 teaspoon cinnamon
For the Filling:
1 15-ounce can 100% pure pumpkin puree
3/4 cup Swerve Sweetener (or sweetener equivalent to 3/4 cup sugar)
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 cup cream (or substitute half-and-half, coconut milk or almond milk)
Preheat oven to 325 degrees F. Place all crust ingredients in a medium bowl. Cut butter and egg into flour, cinnamon and sweetener with a pastry/dough cutter until mixture resembles small pebbles and the flour is thoroughly moistened. Press crust mixture into a 9 or 10" pie dish or 2 smaller 6" pie dishes or tart pans. Bake for approximately 8 to 10 minutes; remove from oven and set aside.
Increase oven temperature to 375 degrees F. In a medium bowl, mix all filling ingredients well until smooth and well blended. Pour filling into pie dish or pan. Bake at 375 degrees for 15 minutes; reduce heat to 350 degrees and bake an additional 15 minutes; reduce heat one more time to 325 degrees and bake an additional 20 to 30 minutes, or until knife inserted near center comes out clean. Cool approximately 2 hours; serve at room temperature after 2 hours or refrigerate. Serve topped with whipped cream or vanilla ice cream, if desired.
***Note: To make individual crustless pumpkin pies, pour filling into small greased custard cups or ramekins and follow the baking instructions above.