Ingredients

The following ingredients have 8 Servings
  • 2 cups roasted pumpkin
  • 1 cup coconut milk fat, (from 2 cans)
  • ⅓ cup coconut oil
  • 1 tablespoon maple syrup
  • ¼ teaspoon vanilla stevia
  • 1 tablespoon pumpkin pie spice
  • ⅛ teaspoon celtic sea salt
  • 1 blind baked Low Carb Almond Flour Pie Crust or baked Gluten Free Pie Crust

Instruction

  • Place pumpkin on a plate and set aside
  • In a medium pot, melt coconut milk fat and coconut oil until liquefied
  • Stir in pumpkin and maple syrup until mixture is very warm
  • Transfer mixture to a vitamix and puree on high speed until very smooth
  • Blend in vanilla stevia, pumpkin pie spice, and salt
  • Transfer mixture into Low Carb Almond Flour Pie Crust
  • Refrigerate for 2 hours to set
  • Serve