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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 8
Instructions
- To make the crust, place almond flour, coconut flour, and salt in the bowl of a food processor and pulse a couple of times to combine. Add coconut oil and egg, pulsing until the mixture forms a ball. Press dough into a 9-inch glass pie dish. Set aside.
- To make the filling, add the pumpkin and eggs to the food processor and pulse to combine. Next, pulse in the coconut milk, maple syrup, pumpkin pie spice, and salt.
- Pour filling into crust and bake at 350 degrees for 40-45 minutes.
Notes
Allow to cool for several hours, then cover and refrigerate for at least 2 hours to set.
Cook Times
Ingredients
Ingredients
For the crust:
- 1 ¾ cup blanched almond flour
- ¼ cup coconut flour
- ¼ teaspoon Kosher salt
- 2 tablespoon coconut oil room temperature
- 1 egg large
For the filling:
- 15 ounce canned pumpkin
- 3 egg large
- ½ cup canned full-fat coconut milk
- ½ cup maple syrup
- 1 tablespoon pumpkin pie spice or a combination on cinnamon, cloves, and nutmeg
- ¼ teaspoon Kosher salt
Cooking Tools Required
9 inch Pie Dish, Can Opener, Food Processor, Measuring cups and spoons, SpatulaReheating/Serving Instructions
Serve chilled.
Nutrition
Calories: 319kcal | Carbohydrates: 26g | Protein: 9g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 191mg | Potassium: 221mg | Fiber: 6g | Sugar: 15g | Vitamin A: 8391IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 3mg
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