Ingredients

The following ingredients have 9 Servings
  • 1 1/4 cup almond flour
  • 1/2 cup cassava flour
  • 1/4 tsp sea salt
  • 5 tbsp cold butter (or organic palm shortening for dairy-free)
  • 1 large egg (beaten)
  • 2 tbsp cold water
  • 15 oz organic pumpkin puree
  • 1/2 cup full fat coconut milk
  • 3 large eggs
  • 1 tbsp pumpkin pie spice
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Instruction

  • To make the crust, stir together the flours and salt in a mixing bowl. Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture.
  • Add the egg and one tablespoon of water and using your hands, knead the ingredients together until a ball of dough forms. If the mixture is too dry and crumbly, add the second tablespoon of water (I used two for my recipe).
  • Wrap the ball of dough with plastic wrap or parchment paper and place in the refrigerator for at least one hour.
  • Preheat your oven to 350 degrees fahrenheit.
  • Remove the dough from the refrigerator and roll it out between two pieces of parchment paper or use your fingers to push the dough into a 9-inch pie pan. Use a fork to piece a few holes in the bottom of the dough.
  • Pre-cook the crust for 15 minutes. Remove from the oven and set aside.
  • In a large mixing bowl combine all the pumpkin pie filling ingredients. Using a hand mixer on medium speed, blend all ingredients together for one minute.
  • Pour the filling mixture into the pre-cooked pie crust and place back in the oven for 50-60 minutes. To keep a lighter crust edge, place a pie crust shield over your pie halfway through. When a toothpick comes out clean one inch from the edge, your pie is done.
  • Remove the pie from the oven, cool at room temperature for 30 minutes, then refrigerate for 2 hours to firm up.