Pumpkin Pie
Ingredients
For the crust:
- 1/2 cup coconut oil or butter (I use half and half)
- 3/4 cup coconut flour organic
- 1/4 cup almond flour
- 2 large eggs
- 1/2 tsp spice, nutmeg, all-spice, cinnamon optional
- 1/2 tsp vanilla optional
For the filling:
- 1 1/2 cups pumpkin puree
- 1/2 cup coconut milk (or evaporated milk)
- 3 eggs
- 1/2 cup honey (or 3/4 maple syrup) (I've used 1/3 cup of maple syrup with a 1/2 tsp liquid stevia)
- 1 tbsp vanilla extract
- 1 tbsp arrowroot or cornstarch (or 2 tbsp tapioca starch)
- 2 tsp cinnamon
- 1 tsp all-spice
- 1/2 tsp nutmeg (and/or ginger)
- 1/2 tsp salt
Instructions
To make the crust:
- Preheat oven to 400 degrees F.
- Grease 9-inch tart pan and set aside (I use a cake pan with great results).
- Melt butter and/or coconut oil
- Add eggs, vanilla, and spices. Whisk with a fork.
- Stir in coconut and almond flour until well combined.
- Press 'dough' into pan evenly going up the sides of the pan.
- Use a fork to poke holes in the dough.
- Blind bake it by adding a layer of parchment paper covered in dried beans or rice.
- Bake for 8 minutes or until edges are brown.
- Cool on a wire rack.
To make the filling:
- Turn down oven to 325 degrees F.
- Combine spices, salt, and arrowroot/cornstarch and whisk with a fork until combined.
- In a bowl, add pumpkin puree, eggs, and vanilla. Stir until combined.
- Add spice mix and combine.
- Add maple syrup and coconut milk and whisk until well combined.
- Pour filling in cooled pie crust.
- Bake pie for 45 minutes or until set in center and browned on top.
- Let cool completely on wire rack and refrigerate 5 hours or overnight.
- Enjoy with some coconut whipped cream and a spiced hot chocolate.
Nutrition
Calories: 256kcalCarbohydrates: 29gProtein: 7gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 96mgSodium: 195mgPotassium: 169mgFiber: 7gSugar: 18gVitamin A: 6499IUVitamin C: 2mgCalcium: 47mgIron: 2mg
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