Ingredients for Pie Crust

2 cups blanched almond flour (honeyville brand)

¼ teaspoon celtic sea salt

2 tablespoons organic coconut oil

1 large organic egg

Instructions

Place flour and salt in food processor or kitchen aid and pulse/mix briefly.  Add coconut oil and egg and pulse until mixture forms a ball. Press dough into a 9-inch pie dish.

Bake at 350° for 8-12 minutes

Filling

1 (15 ounce)  organic canned pumpkin puree 

3 large organic eggs

½ cup coconut milk or almond milk

½ cup raw  honey

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

⅛ teaspoon celtic sea salt

DIRECTIONS

In a food processor or kitchen aid combine pumpkin puree, and eggs.  Pulse in coconut milk, honey, cinnamon, nutmeg, and salt . Pour filling into Gluten free Pie Crust.

Bake at 350° for 45 minutes.  Allow to cool then refrigerate for 2 hours to set

Add whip and enjoy! You can use either the bad whip or my coconut cream whip recipe below.

Coconut Whip Cream:

2 Cans full organic coconut milk refrigerated over night

2 tsp. vanilla

2 tbsp. organic maple syrup

DIRECTIONS:

Refrigerate the milk over night.  Carefully open cans and scoop the thIck white coconut chunk that has risen to the top into your blender. On high speed, mix cream for 20-30 seconds until smooth…add vanilla and maple syrup, give another blend and your all done!  Keep extras in fridge.