Source: Adapted from www.elanaspantry.com
Ingredients
2 cups
blanched almond flour 3⁄8 teaspoons
Celtic sea salt (divided) 2 tablespoons
coconut oil 4
eggs (to make vegan, use equivalent of "flax" eggs) 1 can
pumpkin puree (15 oz) 1⁄2 cup
coconut milk (full fat in the can) 1⁄4 cup
honey (can be replaced with 20-30 drops stevia or 3 TBS honey and 5 drops stevia) 1 tablespoon
ground cinnamon 1 teaspoon
nutmegYields:
Additional Notes
For a spicier pie, use 1 Tablespoon cinnamon and 1 teaspoon each nutmeg, ginger and cloves, or 2 Tablespoons Pumpkin Pie Spice Blend. (Recipe #607)
Instructions
For the crust, place flour and 1/4 teaspoon salt in food processor and pulse briefly. Add coconut oil and 1 egg, and pulse until mixture forms a ball. Remove dough from processor and press into a 9-inch pie dish.
For the filling, combine the pumpkin puree and 3 eggs in the processor. Pulse in coconut milk, honey (or stevia), cinnamon, nutmeg, and 1/8 teaspoon salt. Pour filling into crust and bake at 350 degrees for 45 minutes.
Allow pie to cool, then refrigerate for 2 hours to enable pie to firm.