PUMPKIN PIE (GLUTEN FREE)
INGREDIENTS 1.1 tablespoon unsalted butter, soft, for the pan 2.2 cups almond meal flour. 3.¼ teaspoon kosher salt 4.1 teaspoon baking soda 5.1 teaspoon ground cinnamon 6.¼ teaspoon ground ginger 7.⅛ teaspoon ground nutmeg 8.1 cup unsweetened pumpkin puree (canned is fine) 9.4 tablespoons unsalted butter, melted and slightly cooled 10.½ cup honey 11.3 large eggs 12.1 teaspoon pure vanilla extract
UTENSILS • Beater • Small bowl •Teaspoon •Cup •Tablespoon
STEPS 1. Preheat the oven to 350 degrees . Spread the mould with Butter. 2. In a small bowl, whisk together the almond flour, salt, baking soda and spices. 3. In a medium bowl, whisk together the pumpkin puree, butter, honey, eggs and vanilla. 4. Slowly add the dry ingredients into the liquid ingredients and whisk until well blended. Pour the batter into the prepared pan, smoothing out the top with a spatula. 5. Bake 30 minutes. Carefully tent the edges of the cake with strips of foil to prevent them from getting too dark, and continue to bake 20 more minutes, or until a toothpick inserted in the center comes out clean.