Ingredients for the crust:
6-8 TBS water
Directions for the crust:
Set oven to 400 degrees.
I did not melt the coconut oil. I put all the ingredients in a bowl and mashed it all together with a whisk or large fork (a pastry blender would probably work better, I just didn’t have one on hand).
Roll out dough on a surface dusted with almond flour-or between parchment paper that is dusted with almond flour, and place it in the bottom of the pie pan. This dough is not easy to work with and breaks easily. Try not to get frustrated. I had to do some patching and pressing. It doesn’t have to look perfect. There will be extra dough as this recipe is originally for the type of pie with a top and bottom crust.
Having the extra helped make it easier to work with. 🙂
Bake the crust for 10 at 400 degrees. Remove from oven, and turn oven up to 425 degrees.
Ingredients for the filling:
2 large eggs
MIX: the spices together in small bowl.
BEAT: eggs in large bowl. Stir in pumpkin, maple syrup, and spices. Fold in the coconut milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for an hour or until knife inserted near center comes out clean (mine took a little over an hour). You may need to gently cover the edges with foil if they start to brown too fast.
***Cool on wire rack for 2-3 hours. This step is necessary for it to firm up!
Serve immediately or refrigerate.
Top with whipped coconut cream!
Whipped Coconut Cream:
Refrigerate 2 cans of Native Forest coconut milk (not the reduced fat kind). Open the can and take the cream off of the top and place it in a bowl.
*you can save the watery part for other recipes-you could even use it in place of water in dough for the pie!
Whip with beaters until whipped cream consistency with 3 TBS Grade B maple syrup and 1 tsp of vanilla.