- 2 Cups blanched almond flour
- 2 Tbsp coconut sugar
- 2.5 Tbsp coconut oil
- 1 Chia egg (1 tbsp chia seeds to 1/4 cup of water and let sit for 5 minutes)
- Pinch salt
- 1 14 oz can Pure organic pumpkin
- 1/3 Cup coconut sugar
- 1/4 Cup maple syrup
- 1.5 Tbsp arrowroot starch
- 2 Tsp vanilla extract
- 1.5 Tsp cinnamon
- 1/4 Tsp ginger
- 1/4 Tsp nutmeg
- Pinch ground cloves
- Pinch himalayan salt
Preheat the oven to 350. Place flour and sugar in a food processor first, and pulse until combined. Add in the rest of the crust ingredients, and pulse until a thick “bally” consistency is achieved.
In a well oiled pan, firmly press the pie crust into the bottom, and edges of the pan as evenly as you can.
Bake at 350 for 8-12 minutes (each oven is slightly different) or until it is lightly browned on the outside.
In a small bowl, whisk together the arrowroot powder and maple syrup until no clumps remain. Add this, and all the other pie ingredients to a bowl and whisk together. (If you have a food processor you can pulse them together in there)
Pour the pie filing into the pie crust, and smooth out the top as much as possible.
Place uncovered in the oven for about 40 minutes until the filling has darkened, and is semi-firm to the touch.
Let cool for about an hour before covering and placing into the fridge overnight or for several hours. Serve with some whipped cream (coconut obv) and enjoy!