Ingredients:

  • 2 cups almond flour
  • 1/4 cup coconut oil (melted)
  • 2 tablespoons honey or maple syrup
  • 1/4 teaspoon salt
  • 1 egg (beaten, for brushing)
  • 2 cups canned pumpkin puree (unsweetened)
  • 3/4 cup coconut milk (full-fat)
  • 3/4 cup brown sugar or coconut sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • .2 teaspoons pumpkin pie spice (or a blend of cinnamon, nutmeg, and ginger)
  • .5 teaspoon salt

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the almond crust. In a mixing bowl, combine almond flour, coconut oil, honey/maple syrup, and salt. Mix until well combined. Press the mixture into a greased pie pan evenly across the bottom and up the sides. Use your fingers or a flat-bottomed measuring cup to ensure its compact. Prick the bottom of the crust with a fork to prevent bubbling.
  3. Bake the crust for about 10 minutes, then remove it from the oven and let it cool slightly while you prepare the filling.
  4. Make the pumpkin filling. In a large mixing bowl, whisk together pumpkin puree, coconut milk, brown sugar/coconut sugar, eggs, and vanilla extract until smooth. Add in your spices (pumpkin pie spice) and season with salt; mix thoroughly until everything is well incorporated.
  5. Pour the pumpkin filling into your pre-baked almond crust. Smooth out with a spatula if needed.
  6. Bake in preheated oven for an additional 35–40 minutes, or until set in the center but still slightly jiggly when moved gently.
  7. Remove from oven and allow cooling at room temperature for at least an hour before serving. This will help it firm up more as it cools down.