Simple Pumpkin Pie – GFCFSF
September 25, 2016
Simple Pumpkin Pie - GFCFSF
2 cups almond flour
1/4 cup melted coconut oil
1/2 tsp salt
1/2 cup sugar
Mix all together and press into pie pan. Bake pie crust at 325 for 10 minutes. Remove to cool.
1 15-ounce can organic pumpkin (not pumpkin pie filling)
3/4 cup canned full fat coconut milk
1/2 cup honey
2 teaspoons pumpkin pie spice (1 teaspoon ground cinnamon, 1/4 teaspoon ground dry ginger, 1/4 teaspoon nutmeg,
1/8 teaspoon ground allspice, 1/8 teaspoon ground cloves)
1/2 teaspoon salt
In a bowl, whisk filling ingredients until smooth. Pour into crust and bake for 50 minutes, or until filling is just set. Cover with foil/parchment if the top is getting too dark. Refrigerate 4 hours or overnight. Top with Cocowhip, if desired.