Pumpkin Pie with Almond Crust

2 cups almond flour/meal
1 1/2 tablespoons melted GFCF margarine
1 tablespoon pure cane sugar

Preheat oven to 350 degrees. Mix almond flour, butter, and sugar. Pat evenly into bottom and sides of a pie or tart dish. Bake 10 minutes. Cool completely.

2 large eggs
1 15 oz. can pumpkin puree
1 15 oz. can cream of coconut*
2/3 cup pure cane sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

Beat eggs with a fork. Add sugar, spices and salt. Blend well. Stir in cream of coconut and then stir in pumpkin puree. Whisk until well blended. Pour into cooled pie crust and bake for 55 minutes. Cool completely on a wire rack. Serve at room temperature or refrigerate until ready to serve.

~ I'm sorry I am posting this on Thanksgiving instead of a few days before, but I wanted to try this recipe first. I tweaked some of the measurements and omitted and substituted some of the ingredients, and it turned out to be delicious! ~

* You can find cream of coconut in the international aisle of your grocery store, the baking aisle, or (as in our store) the wine aisle - in the drink mixers section.