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Recipe Servings: 1 nine inch pie crust Prep Time: 25 minutes Description: Gluten free, soy free, dairy light pie crust that goes well with pumpkin pie. I recommend lining the pie pan with this crust in such a way that none of it is uncovered by the filling. The exposed part overcooked and was a nightmare to clean off the pie pan. Allergens: Almond, Beet, Corn, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Miscellaneous, Nut, Sugar, Sugar cane, Sulfites, Tree nut Ingredient List:

Qty	Name
1 cup	almond meal
1/4 cup	powdered sugar
2 Tablespoons	butter , chilled
1-1/2 Tablespoons	almond milk , (instead of cream)
for dusting	cornstarch , or tapioca flour
for dusting	tapioca flour , or cornstarch

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Instructions: In a food processor, blend all ingredients until dough clumps together. Chill 15 minutes. Roll out dough on wax paper dusted with either cornstarch or tapioca flour. Transfer to a 9-inch tart or pie pan.
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Miscellaneous: Created: December 24th, 2008
Last Updated: December 24th, 2008
Source of Recipe: http://www.fitness and freebies.com/celiac/pumkinpie.html
Filed Under: Desserts




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