Step 1: Almond Flour Crust



  • 1 cup almond flour or almond meal
  • 1 egg
  • 1 cap vanilla extract
  • 1 TBSP coconut oil
  • ½ tsp cinnamon
  • Maple syrup to taste
  • Pinch of salt


Preheat oven to 325 degrees. Mix all ingredients together until they form a ball. The ball should have a little moisture to it, but not liquid. Taste the mixture to make sure it has a hint of cinnamon.

Smooth pieces of dough into the pie tin with fingers until crust is made.

Bake crust until just golden brown.

Step 2: Pumpkin Pie



  • 1/8 Cup Grade A (Dark) maple syrup
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 2 large eggs
  • 1 can (15 oz) pumpkin puree
  • 12 oz canned, full­ fat coconut milk
  • Almond flour pie crust (recipe above)


Preheat oven to 425 degrees. Mix maple syrup, cinnamon, salt, ginger, and cloves in a small bowl.

Beat eggs in a large bowl. Stir in pumpkin and spice mixture. Gradually stir in coconut milk. Pour into the pie crust. Bake for 15 minutes.

Reduce temperature to 350 degrees; bake for 40­50 minutes or until knife inserted near center comes out clean. Cool on a wire rack for 2 hours. Cut and serve.

Use Organic and NON-GMO ingredients where possible.

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