How to make it

  • Preheat oven to 375F, grease the sides of a 9" springform pan and line the bottom with parchment paper. Place pan onto a baking sheet and set aside.
  • In a food processor, combine almonds, sunflower seeds, pumpkin seeds and sugar. Process to a fine mealy crumb.
  • Stream in the melted butter, pulsing to combine.
  • Press the mixture firmly into the bottom of the springform pan.
  • Bake 12-15 minutes, set aside to cool while preparing filling.
  • Preheat oven to 425F.
  • Mix tapioca starch and water in a small bowl, set aside.
  • In the clean bowl of a food processor, puree tofu with the tapioca slurry until completely smooth.
  • Add pumpkin, apple butter, brown sugar, spice and evaporated milk, pureeing completely.
  • Pour into the cooled base.
  • Bake 20 minutes, then cover the springform pan with foil and return to the oven for a further 25 minutes.
  • Cool completely in the pan, then chill in the refrigerator before unmoulding and serving.

Reviews & Comments 3

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    " It was excellent "
    peetabear ate it and said...
    Jo Jo nice addition to the gluten free pie crust options... thanks you for a great post... five forks for you..
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    " It was excellent "
    lincolntoot ate it and said...
    You just woke up my taste buds! This will not be kept for just the holidays! The crust can be used for endless pies - what a great post - High 5!
    Was this review helpful? Yes Flag
  • jo_jo_ba 10 years ago
    Amount Per Serving
    Calories: 212.8
    Total Fat: 10.4 g
    Cholesterol: 6.9 mg
    Sodium: 84.3 mg
    Total Carbs: 25.7 g
    Dietary Fiber: 2.9 g
    Protein: 6.6 g
    Was this review helpful? Yes Flag

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