Gluten & Dairy Free "Pumpkin" Pie Crust

For Easter the craving for pumpkin pie was just too strong to deny! Not traditional, I know, but very tasty nonetheless. Since it still feels like winter here anyway, this "November" treat didn't feel too out of place.

The All Natural Allergy Cookbook gives a great recipe for a nut crust that you could use with any pie. While cooling, a few photos were taken of the finished crust. Unfortunately neither could we wait nor remember to take a picture of the finished pie. Maybe next time...

NUT CRUST

2 Tbsp canola oil

2 Tbsp honey or maple syrup

1/4 c arrowroot powder

1/4 c buckwheat flour

1/2 tsp cinnamon

3/4 c ground nuts and/or seeds
(almonds, walnuts, pecans, sunflower...)

Preheat oven to 350F & lightly oil a small pie plate. I mixed everything in the food processor because it was difficult to incorporate the dry thoroughly with the wet ingredients. Add everything but the nuts & mix.

Add nuts and mix until crumbly. Pour into greased pie plate and press down with oiled fingers or spoon. Bake 3-5 min. Let cool. Fill.

To make 2 crusts (which I did) use 1 1/2 times this recipe.