NEW RECIPE - Pumpkin Pie - Gluten, Grain, and Dairy FREE

Pumpkin Pie

For the crust
        •       1 1/2 cup almond flour
        •       3/4 cup whole pecans
        •       1 tablespoon coconut oil
        •       2 tablespoons honey
        •       1 egg
        •       1/4 teaspoon Pink Himaylan salt
        •       1/2 teaspoon ground cinnamon

 Pie Ingredients:

        •        1 can organic pumpkin
         •       1/2 can coconut milk
         •       1/2 cup raw honey
         •       2 eggs
        •       1 tsp cinnamon
        •       1 tsp pumpkin pie spice


 INSTRUCTIONS:
        1.      Add the pecans to a food processor and process until they have turned into a coarse flour.
        2.      Add the rest of the ingredients and process for 15 seconds, until a dough forms.
        3.      Press the dough into an 8 or 9-inch pie plate, spreading it up the sides and covering the bottom. Fill with pie weights or prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.
        4.      Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
        5.      Whisk all of the ingredients together in a bowl.
        6.      Pour the filling into a frozen pie crust.
        7.      Bake at 350 degrees for 35 minutes, or until the custard has set but is still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking.
        8.      Turn off the oven and leave it cracked open for 30 minutes while the pie cools. This will help it from cracking on the top.
        9.      Refrigerate until chilled, then serve with coconut whipped cream on top.