I have made this at least 4 times, it's very good in it's own right, different than traditional pumpkin pie ;)

Serves: 12

Ingredients

1 Almond Flour Pie Crust

1 Tbsp Unflavored, Knox brand Gelatin

1/2 cup Almond Milk, unsweetened

1/2 tsp Ginger

1/2 tsp ground Nutmeg

3/4 tsp ground Cinnamon

1/2 tsp Salt

16 oz Pumpkin Puree

2/3 cup Grade B Maple Syrup

3 Pastured Eggs, separated

Process

Make an almond flour pie crust in a 9-inch pie pan.

In a saucepan combine gelatin, maple syrup, salt, cinnamon, nutmeg, ginger, pumpkin, egg yolks, and almond milk.Mix thoroughly.

Cook over medium heat, stirring constantly until it boils.Remove from heat, and allow to cool.

Once the pan is cool enough, put the filling in the fridge to chill until set.

Beat egg whites until stiff.

Once pumpkin filling has cooled and set in the fridge, remove from fridge and fold pumpkin filling into the whipped egg whites.

Pour filling into pie crust.

Cover pie with plastic wrap and cool in the fridge until set.  (I don't use plastic, I let it set a bit, then cover with an inverted pie dish.

An optional topping is to whip heavy cream and sprinkle with cinnamon.

Almond Flour Crust

Yield: 9-inch round pie crust

Ingredients

2 1/2 cup Almond Meal/Flour

1/2 tsp Salt

1/2 tsp Baking Soda

1/2 cup Organic Palm Oil Shortening

1 Tbsp Grade B Maple Syrup

2 Tbsp Pure Vanilla Extract

Process

Preheat oven to 325°F.

In a medium sized bowl, combine dry ingredients.

Make sure to melt the palm shortening before mixing it into the batter.

Stir wet ingredients into dry.

Pat the dough into a 9-inch glass pie dish, and bake for 10–15 minutes, or until golden. (I bake 15, use a large spoon to press crust down, then bake another 15, remove, and press down again.

Remove from oven to cool.

Notes

Shaping the pie crust takes a little finesse. It takes about 10 minutes to smooth out the perfect pie crust; you want to create an even, thin layer. We will often use freshly ground pecans in place of almond for our pies. The warm flavor of a pecan pie crust is the perfect complement to a pumpkin pie. For this, substitute pecan meal for almond meal in equal amounts.