• 2 1/4 cups Bobs Red Mill 1 for 1 GF Flour
• 1 teaspoon baking soda
• 1/2 teaspoon Kosher salt
• 1 cup Earth Balance "Buttery Sticks" (2 sticks)
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 Tbs Golden Flaxseed Meal + 5 TBS HOT water (mix and let sit 10 minutes)
• 2 cups Enjoy Life chocolate chips

• 2 1/4 cups Bobs Red Mill 1 for 1 GF Flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 and 1/2 eggs
• 2 cups chocolate chips

Level of Difficulty: Easy/Medium

Serves: 8

Ingredients: 

• For the crust:
• 1  ½ cups blanched almond flour
• ¼ tsp. Cinnamon
• 4 Tbs. Melted butter
• 2 Tbs. Pure maple syrup
• 
  
• For the filling:
• 1 can (15 ounces) pumpkin
• 1 cup heavy cream
• 3/4 cup sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 2 large eggs

DIRECTIONS:

1. Butter the inside of a 9 inch tart pan with removable bottom.
2. Whisk together all of the crust ingredients in a medium bowl.
3. Press the mixture into the tart pan in an even layer, making sure to press up into the edges of the pan.
4. Preheat oven to 375 F, and freeze shell while the oven is warming.
5. Bake shell for about 20 minutes, until golden brown.
6. Let the shell cool while you prepare the filling.

1. Preheat oven to 325 F degrees.
2. Whisk together all of the filling ingredients in a large bowl.
3. Place the tart pan onto a baking sheet, and pour filling into prepared crust. Smooth out the filling with a spatula.
4. Bake - rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, about 60 minutes.
5. Transfer to a cooling rack, and let cool completely.
6. Refrigerate, uncovered, for at least 6 hours.
7. Serve chilled, topped with whipped cream if you please