YIELD: 4 Mini Pumpkin Pies
MACRONUTRIENT RATIO: 2.47:1
50 gm almond flour
6 gm coconut flour
40 gm butter, room temperature
pinch of xanthan gum
pinch of baking soda
30 gm raw egg yolk
75 gm pumpkin puree, unsweetened
30 gm 36% heavy cream
1 gm cinnamon
7 gm Truvia
tiny pinch of salt
1Pre-heat the oven to 350 degrees.
2Combine the almond flour, coconut flour, butter, xanthan gum and baking soda in a small bowl. Mix very well with a silicone spatula until all the flour has been incorporated with the butter. You should have a very thick dough. Cover the bowl with plastic wrap and refrigerate for 20-30 minutes to allow the butter to firm up.
3Divide the dough into 4 equal portions by weight. Place each portion into a muffin tin or mini pie pan. You may use parchment or foil liners. Using wet fingers, press the dough into the wells end evenly press to cover the bottoms and sides. Re-wet your fingers if the dough begins to stick.
4Combine the egg yolk, pumpkin puree, heavy cream, cinnamon, Truvia and salt in a small bowl. Whisk the ingredients together very well. Divide the batter into 4 portions, about 35 grams each, and pour the mixture into each pie crust.
5Bake for about 15-20 minutes or until the center of the pie is set.