My changes to a recipe I found online.
Holiday Pumpkin Pie
Crust:
1 cup nut flour (pecan is really nice)
1/4 cup sugar equivalent (maple, honey, palm sugar...)
4 Tbsp. melted butter, or solid vegetatble oil-such as spectrum palm shortening
Filling:
15 ounce can plain pumpkin or 2 cups fresh prepared pumpkin
1/2 cup sugar, (equivalent alternative sweetener. I like maple)
2 eggs, lightly beaten
12 ounces evaporated milk or milk substitute of choice
1 tsp. vanilla
2 1/2 tsp. pumpkin pie spice
Prepare pie shell. Mix all ingredients and press into a 9" pie shell. Refrigerate until firm.
Preheat oven to 350 degrees.
In a large bowl, mix all filling ingredients in the order given. Pour mixture into prepared pie shell, place in oven, and bake until center tests done-about 45-55 minutes. Allow to cool completely. 8 servings.
Enjoy!
This is my favorite holiday pie since I can't use flour any more. The pecan flour really makes it special.
