Ingredients:
- For the crust
- 2 cups of almond flour
- 2 tbsp of coconut oil
- Pinch of salt
- 1 egg
- For the filling
- 1 1/2 cups of pure pumpkin puree
- 1/2 cup of coconut milk
- 1/2 cup of honey/maple syrup
- 2 eggs
- 2 teaspoons of vanilla bean extract
- Pinch of salt
- Pinch of nutmeg
- Pinch of cinnamon
- Pecans to garnish
Instructions:
- For the crust
- Pre-heat the oven to 180c.
- Blend all ingredients in a blender and press down into a pie dish.
- Prick the top of the crust several times all over to prevent bubbling and place in the oven for approximately 10 minutes before removing and setting aside.
- For the filling
- Blend all ingredients in a blender before pouring into the pie crust base.
- Bake for approximately 50 minutes or until the filling is firm and the crust is a lovely golden brown.
- Remove from the oven and allow to cool before chilling for a couple of hours.
- Top with the pecans.
