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.