Pumpkin Pie



2 1/2 cup almond flour

1/3 cup arrowroot

2 eggs, chilled

3 tablespoons water, chilled

5 tablespoons grassfed butter, room temperature

1/2 teaspoon salt

1/3 cup powdered xylitol, birchbark derived or coconut sugar

Combine almond flour, arrowroot, eggs, water, salt in a food processor.  Pulse about ten times to incorporate ingredients.  Dot the mixture with pieces of butter and pulse 5-10 times, until just incorporated.  Form into a ball, wrap in plastic wrap and put it in the freezer for an hour.  

After an hour, preheat oven to 325 degrees. Remove the dough from the freezer and remove plastic wrap.  There is plenty of dough to reserve about 1/4 for cut out shapes or strips for lattice on the top of your pie.   Using your fingers and palms of you hands, press dough evenly into a 9 inch pie plate.  If the dough gets sticky, dip your finger tips in cool water or arrowroot powder while you form the crust.  Crimp the edges and arrange dried beans on the bottom of the crust to weigh it down while baking.   Place in the preheated oven and bake for 15 minutes.  




2 cups organic pumpkin puree

3 eggs

1/2 cup full-fat coconut milk

1/2 cup honey, maple syrup OR 1/3 cup powdered xylitol and 20 drops liquid stevia

1 1/2 teaspoons vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon unrefined salt

Preheat the oven to 350 degrees.  Whisk together pumpkin puree, coconut milk, sweeteners of choice, eggs, spices, vanilla, and salt. Alternatively, blend pie filling ingredients together in a high speed blender until well combined.  Pour the pie filling into the prepared pie crust.  Bake for 15 minutes.  Remove and place a foil covering over the crust.  Carefully return to the oven and bake for 30-40 more minutes or until the filling has set.  Turn off the oven and leave it cracked open while the pie cools to avoid cracks in the filling.  Serve with whipped cream or coconut whipped cream.