Ingredients
For the Crust:
1 1/2 cup/150g almond flour
3/4 cup/70g shredded coconut unsweetened
1 egg
1 tsp cinnamon
For the Filling:
1 3/4 cups/15oz can pumpkin puree
3 large eggs
1/2 cup full-fat coconut milk or almond milk
1/3 cup maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/4 tsp ground clove
1 pinch of Himalayan pink salt
Directions
Preparation:
- Preheat oven to 350 Fahrenheit/175 Celsius.
Line a 9 inch pie dish with parchment paper.
Grease the sides.
The Crust:
- In a food processer or with a hand mixer, blend the ingredients for the pumpkin pie base. Blend until they resemble sticky crumbs and the
coconut is starting to release its oils. - Press the dough into the pie dish with your hands.
For the Filling:
- In a large bowl using a hand mixer, beat together the pumpkin puree and the eggs. add the milk maple syrup, vanilla, cinnamon, nutmeg, ginger, cloves, and salt and blend until smooth.
- Pour the filling into the crust.
- Bake for 30 minutes until the filling is set at the edges but jiggly in the center, place a cover the crust with foil so the edges don’t burn and
bake for 30 more minutes.