Ingredients:
•2 cups Pumpkin (canned)
•1/2 cup agave
•4 egg whites
•1/4 tsp sea salt
•1 1/2 tsp cinnamon
•1/2 tsp ground ginger
•1/4 tsp ground cloves
•1 1/2 cups almond milk (or milk of choice)
Instructions:
Combine all ingredients in bowl and mix well.
Pour in crust and bake for 15 mins @ 425 F and then reduce to 350 F for 45 mins, uncovered.
Here is the almond crust:
1 cup ground almonds
3/4 cup whole wheat flour
3/8 cup coconut oil (just under 1/2 cup)
1/4 cup splenda (I used stevia)
1/4 tsp sea salt
1/4 tsp vanilla
Combine all ingredients together (works best with hands) and press into pie pan (9").
Bake according to pie filling instructions.
Preparation Time: 20 mins
Cooking Time: 1 hour
