WHAT YOU NEED:

Crust:

• • 1 cup coconut flour
  • 1/4 cup arrowroot flour
  • 1 c coconut oil and/or ghee, melted
  • 2 TB maple syrup
  • 1 TB organic vanilla
  • 1/3 cup water
  • 1/4 tsp sea salt

*OR sub my extra flakey sourdough crust from my Sourdough Sisterhood Ebook!

Filling:

• 2 cups fresh roasted organic pumpkin*
• 1/2 cup packed coconut sugar
• 3 tablespoon pure maple syrup
• 2 tsp ground or fresh grated ginger
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp sea salt
• 1  cup heavy cream OR just the cream from 1 can of full fat coconut milk
• 4 pastured eggs

*You can sub 1 (15 oz) can of organic pumpkin purée, but I recommend roasting your own pumpkin because it’s just. so. good.

WHAT TO DO:

for the crusts:

• preheat oven to 325F
• in a medium bowl, mix flours and salt together
• melt coconut oil and mix with maple syrup and vanilla
• make a well in the center of your flour mixture, and pour in liquid mixture
• stir by hand until the mixture is smooth (it’ll be runny until water is added)
• pour in the water and stir with hands until thickened
• press batter into a pie tin, and spread with fingers until evenly spread and covering entire tin
• poke crust with a fork to prevent bubbles and bake for 15-20 minutes until the crust is just slightly golden

for the pie:

• turn up your oven to 375F
• blend pumpkin, coconut sugar, maple syrup, ginger, cinnamon, nutmeg, cloves, and salt in a food processor or Vitamix until smooth
• move mixture to a pot set to low heat and stir until warm
• if you are using coconut milk, use a hand mixer to blend the coconut cream until thick and extra creamy, about 1 min (raw cream needs no whipping)
• add your cream to the pumpkin mixture and stir until combined into creamy deliciousness
• continue stirring over heat until you see some bubbles
• in a medium bowl, whip your eggs until combined
• add pumpkin mixture to eggs and stir with a spatula until combined
• pour pumpkin filling into your crust until full (you will probably have leftovers, which is great because now you can make some pumpkin pie pudding in a small glass ramekin)*
• bake your pie for 30 minutes or until only the very center jiggles when you gently shake the pie
• let the pie cool for at least an hour then pop it in the fridge (I think it tastes best after a night in the fridge)
• ENJOY!! We had ours with some of my homemade paleo vanilla ice cream

*cook any leftover filling in a glass ramekin with a 1/2 TB of tapioca for the same amount of time as the pie (keeping an eye on it). This is now one of Evie’s favorite holiday bites! I top it with full fat kefir that I get from our Farmers Market, and it’s sooooo good.