AuthorHeather BlakeCategoryDairy free, Dessert, Gluten-freeDifficultyIntermediateCreamy, savory, autumn-spiced pie with coconut milk, maple syrup, and a lightly-sweet almond crust!
Preheat oven to 350 degrees F.
In a food processor or blender, combine all crust ingredients. Pulse for about 5-10 seconds, or until combined.
Transfer to pie plate and spread out with your hands, not pressing to hard in any one spot (to prevent it from sticking to the pie plate). It's ok if it only comes half-way up the sides of the dish.
Lightly place a piece of foil on top and bake for 15 minutes.
While the crust is baking, combine all filling ingredients in a large bowl. Whisk until smooth and combined.
When the crust comes out of the oven, pour filling into crust, lightly shaking so it is even.
Bake for 50-55 minutes, or until a knife inserted in the middle comes out clean.
Let cool at room temperature for 30-60 minutes, then transfer to refrigerator for at least 4 hours before serving.
Ingredients
Directions
Preheat oven to 350 degrees F.
In a food processor or blender, combine all crust ingredients. Pulse for about 5-10 seconds, or until combined.
Transfer to pie plate and spread out with your hands, not pressing to hard in any one spot (to prevent it from sticking to the pie plate). It's ok if it only comes half-way up the sides of the dish.
Lightly place a piece of foil on top and bake for 15 minutes.
While the crust is baking, combine all filling ingredients in a large bowl. Whisk until smooth and combined.
When the crust comes out of the oven, pour filling into crust, lightly shaking so it is even.
Bake for 50-55 minutes, or until a knife inserted in the middle comes out clean.
Let cool at room temperature for 30-60 minutes, then transfer to refrigerator for at least 4 hours before serving.
