Ingredients – Pumpkin Pie Filling
- 1 pie crust*
- 1 can organic pumpkin
- 1 1/2 cup full fat canned coconut milk
- 2 eggs (organic, pastured if possible)
- 3/4 cup coconut sugar
- 1/4 tsp salt
- 2 tsp+ pumpkin pie spice blend**
- 2 cups blanched almond flour
- 1/4 tsp sea salt
- 2 tbsp coconut oil, melted
- 1 egg
Preheat oven to 375. Prepare pie crust and set aside. Mix together pumpkin, coconut milk, eggs, coconut sugar, pumpkin pie spice blend and salt, and then pour into pie crust. Bake pie in the middle of the oven for 45-50 min.
Note: Conventional pumpkin pies are usually done when they shake slightly in the middle – but we found that this pumpkin pie appeared cooked solid even around the 40 minute mark, before it was cooked thoroughly. We cooked ours total about ~55 min, but oven time may vary.
**Our recipe tester, Julia, loves spice. She uses generous measurements: 1 tsp cinnamon, 1 tsp cardamom (optional – she’s Scandinavian, so she puts it all baked treats!), 1/2 tsp clove and 1 tsp clove. Adjust spice level to your preference!
Ingredients – Pie Crust
Place flour and salt in a food processor and pulse briefly. Add coconut oil and egg and pulse again, until mixture forms a ball. Then press dough into a 9-inch pie dish.
Source: elana’s pantry