Ingredients:
Pie Crust
- 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
Pie Filling
- 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
Directions:
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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.
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In a well oiled pan, firmly press the pie crust into the bottom, and edges of the pan as evenly as you can.
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Bake at 350 for 8-12 minutes (each oven is slightly different) or until it is lightly browned on the outside.
Pie Filling
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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)
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Pour the pie filing into the pie crust, and smooth out the top as much as possible.
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Place uncovered in the oven for about 40 minutes until the filling has darkened, and is semi-firm to the touch.
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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!
