I’m currently in love with this pie crust, so I had to share it ASAP, given that it is “pie season”, or at least I know many folks are making pies soon. This crust is made using the cinnamon cookie dough, which happens to be a reader favorite. I plan to make several pies, including blackberry, apple and possibly pumpkin, and I’m using this crust (at least for the bottom portion of the pie).
This pie crust tastes a lot like a graham cracker crust. A really great thing about it is that it does not get soggy – at all – which is a minor feat for an almond flour-based crust.
The pie in the first photo is pumpkin ice cream pie, which came out smashing – it tastes just like pumpkin pie. I used cream and whole milk to make the ice cream, but you can use coconut milk or almond milk. I would suggest using extra-concentrated versions of coconut or almond milk to get the ice cream thick. Alternatively you can add gelatin or butter to the milk to thicken it.
If you have extra ice cream, it pairs well with cookies, especially the cinnamon cookies. I had some cut-out cookies hanging around, so I used those to make pumpkin pie ice cream sandwiches.
Tip If you’re going to make the pumpkin ice cream pie, add the ice cream to the cooled pie crust, and freeze for about 1 hour. Cover it with plastic or other wrap, sealed as tightly as possible. About 10 minutes before serving, take it out to defrost a bit.
Pumpkin pie To use this pie crust to make pumpkin pie, first press the pie crust into a pie dish and freeze it for about 30 minutes. Then pour the custard filling into the pie dish and bake at 275 degrees F for 60 minutes, or until the custard is set. This will prevent the crust from burning.
Cinnamon Cookie Pie Crust (and pumpkin ice cream)
Cinnamon Pie Crust
- 1 teaspoon of cinnamon
- 1/8 teaspoon of sea salt
- 1/4 teaspoon of baking soda
- 2 cups of blanched almond flour
- 1/3 cup of honey
- 4 tablespoons of unsalted butter, melted
- Preheat your oven to 300°F.
- Combine all the dry ingredients and blend well.
- Add the wet ingredients to the dry mixture and blend well.
- Press the dough evenly in a pie dish you are going to bake in. I place the dough in the center of the pie dish and then press it outwards with my fingers.
- Bake the crust for about 20 minutes, or until it is completely browned. It will rise a bit, and that’s ok.
Pumpkin Ice Cream
- 2 cups of heavy cream (or concentrated almond or coconut milk; simmer the milk until it is reduced by about a third and you have 2 cups of milk; coconut cream is another option)
- 1 cup of milk (coconut, almond)
- 1 vanilla bean (or about 1 tablespoon of vanilla)
- 3/4 cup of pureed roasted squash or canned pumpkin (butternut squash is the best)
- 1/2 cup of honey (or maple syrup)
- 1/4 teaspoon of allspice
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of cloves
- Combine the ingredients in a saucepan and simmer for about 10 minutes (until small bubbles form on the side). Stir occasionally.
- Turn the heat off and let the mixture cool for about 20 minutes.
- Once the mixture has cooled, place it in the refrigerator for about 1 hour.
- Place the mixture in an ice cream maker and churn away.
- Seal the ice cream and store in the freezer. To defrost, leave it out at room temperature for about 10 minutes.