1 Cup Pumpkin Puree (not pie filling)- homemade or canned.
1 Small Can (5.5 oz) Coconut Milk - full fat. I used Thai Kitchen
2 Eggs
2-3 Tablespoons Maple Syrup
1 Tsp Ground Cinnamon
1 Tsp Ground Ginger
⅛ Tsp Ground Cloves
Pinch of Salt
Instructions
First, prep the crust.
Combine almond flour, maple syrup, egg, and coconut oil in a medium bowl. Using a fork (or your hands) mix until all of the ingredients have formed a cohesive mass. If it feels too wet, add a touch more flour. The texture of my dough was slightly sticky, but it held together nicely.
Grease your pan! As I mentioned, I used my tart pan, but this would fit nicely into an 8" pie pan.
Press the dough into the pan, making sure that the crust is even and that there are no holes for filling to leak out.
Refrigerate the crust while you make the filling. It is going to help it become crispy!
Preheat the oven to 350 degrees.
The Filling:
Whisk together the pumpkin and coconut milk. If your coconut milk has tons of solids that won't combine, zap the mixture in the microwave for 20-30 seconds to melt the fat in the coconut milk.
Whisk in the eggs, add the maple syrup, and all of the spices.
Pour the filling into the crust and bake at 350 for 30-40 minutes (depending on your oven) or until the filling has set in the center.
Tip: I always place my pies onto a baking sheet before putting them in the oven. I am not a fan of pie dripping on to the element of my oven. Just saying.
Recipe by The Fast and the Foodiest at http://new.fastandfoodiest.com/?p=65