Perfect Pumpkin Pie

To make the crust
1 1/2 cups almond flour
2 tablespoons rice flour
2 teaspoons turbinado sugar
1/2 cup grape seed oil 
1 teaspoon Himalayan sea salt
1/4 cup cream

To make the filling
1/2 cup turbinado sugar
1/4 cup muscavado sugar
2 teaspoons ground cinnamon
1/2 tea salt
1/2 tea ginger
1/4 tea nutmeg
1/4 tea cloves
1 can pumpkin puree
1/4 cup grape seed oil
2 eggs
1 teaspoon vanilla extract
1 cup milk

Directions: Preheat oven to 425 degrees. You’ll make the crust first. To do so, combine the flour, sugar and Himalayan salt. Add the oil and milk into this and work together until a soft dough forms. Use your hands and press this into a pie pan, crimping the edges with a fork if you’d like.

 Next, put into a mixing bowl the sugar, salt and all the other spices and stir well. Set aside.

Now, gently whisk together the pumpkin, grape seed oil, eggs and vanilla extract. Add the pumpkin puree mixture to the bowl of dry (spice) ingredients and stir until completely blended and smooth. Pour into your pie crust. You can then put the pie crust on top of a cookie sheet (optional) to help cook evenly, and then place in the preheated oven.

Bake at 425 for 8 to 10 minutes, then reduce the temperature to 350 degrees and continue cooking for about 45 minutes to an hour, until a knife inserted into the center comes out clean. The center may be a little bit jiggly, but as long as the toothpick is clean it should be alright. The pie will continue to firm outside of the oven, once cooled. Serve with fresh whipped cream if desired.