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When you are in the mood for something light, sweet, and full of delicious pumpkin flavor, this pumpkin cream pie is just what the chef ordered!

 

The Frenchman loves his desserts. Totally. Sweet, spicy, or creamy, he loves it. Sure, that makes it easy to keep him happy. Just add whipped cream and a touch of sugar, right?

Maybe.

He does have a certain flair for flavors that keep me on my toes in the kitchen. A pinch of this, a touch of that, a bit more of this. Cinnamon, spice and everything nice.

Enter the pumpkin cream pie.

While the Frenchman loves desserts, he loves pumpkin desserts. Anything creamy, cool, and pumpkiny make his smile wider than the Grand Canyon.

What I love about this pumpkin cream pie is how quickly it goes together, and it just chills out in the fridge while you go about the rest of your day. It’ll be happy to wait there for you until you are ready to pile whipped cream on and sink your fork into it.

The crust is gluten free, which makes it great for those with gluten allergies. For those with a nut allergy, you can also skip the crust entirely and pour the filling into ramekins for serving. This will make it more of a pumpkin mousse, but still delicious.

Sure to be a hit at your next gathering or holiday table, this pumpkin cream pie will be a family favorite!

Ingredients:

Crust:

• ¾ cup almond flour
• 3 Tablespoons sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 3 Tablespoons butter, melted

Filling:

• 2 cups heavy whipping cream
• 12 ounce can of pumpkin (or 2 cups fresh)
• 1 cup sugar
• 2 teaspoons cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger

 

Instructions:

1. Preheat oven to 350 degrees.
2. Prepare the crust by mixing together almond flour, sugar and seasonings.
3. Pour melted butter over all.
4. Stir to combine.
5. Press into an ungreased 9 inch pie plate.
6. Bake for 8 minutes. Allow to cool completely.

Meanwhile, prepare the filling.

1. Pour heavy whipping cream into a bowl.
2. With a handheld or stand mixer, whip cream until light and fluffy and stiff peaks start to form.
3. In a separate bowl, combine pumpkin, sugar, and spices.
4. Fold in whipped cream to pumpkin mixture and combine thoroughly.
5. Pour filling into cooled crust.
6. Chill in refrigerator for 2-3 hours, or in the freezer for an hour.

Slice and serve with whipped cream topping, if desired!

 

What is your favorite pumpkin dessert?

Yield: 8

Pumpkin Cream Pie

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Ingredients

• Crust:
• ¾ cup almond flour
• 3 Tablespoons sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 3 Tablespoons butter, melted
• Filling:
• 2 cups heavy whipping cream
• 12 ounce can of pumpkin (or 2 cups fresh)
• 1 cup sugar
• 2 teaspoons cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger

Instructions

2. Instructions:
3. Preheat oven to 350 degrees.
4. Prepare the crust by mixing together almond flour, sugar and seasonings.
5. Pour melted butter over all.
6. Stir to combine.
7. Press into an ungreased 9 inch pie plate.
8. Bake for 8 minutes. Allow to cool completely.
9. Meanwhile, prepare the filling.
11. Pour heavy whipping cream into a bowl.
12. With a handheld or stand mixer, whip cream until light and fluffy and stiff peaks start to form.
13. In a separate bowl, combine pumpkin, sugar, and spices.
14. Fold in whipped cream to pumpkin mixture and combine thoroughly.
15. Pour filling into cooled crust.
16. Chill in refrigerator for 2-3 hours, or in the freezer for an hour.
17. Slice and serve with whipped cream topping, if desired!