Description
The crust for this pie is super easy to make and involves only a few ingredients. The pumpkin custard is firm and full of autumn spice! The topping is made of a slightly honey sweetened coconut cream that goes so nicely with the almond crust.
Ingredients
Scale
FOR THE CRUST:
- 2 Cup Almond Flour *
- 1/4 tsp Real Salt *
- 2 Tbsp Coconut Oil
- 1 Egg
FOR THE FILLING:
- 15 oz can Pumpkin Puree
- 1/3 Cup Honey
- 1 Tbsp Coconut oil (melted)
- 2 tsp Pumpkin Pie Spice
- 1/3 Cup Coconut Milk * (canned)
- 3 Eggs
FOR THE WHIPPED TOPPING:
- 2 cans Coconut Milk * (chilled, Firm cream on top only)
- 1 Tbsp Honey (Raw)
Instructions
FOR THE CRUST:
- Preheat the oven to 350 degrees.
- Place the almond flour and salt in the bowl of a food processor. Process for about 30 seconds.
- Add the coconut oil and egg to the processor and process until the mixture comes together in large crumbles.
- Place the dough in a 9” pie dish and pat the dough firmly and evenly around the sides and bottom of the pan.
- Cover the pan with a sheet of tin foil and bake in preheated oven for 15 minutes. Remove and let cool .
FOR THE FILLING:
- Add the pumpkin puree, honey, coconut oil, pumpkin pie spice, coconut milk, and eggs to a large mixing bowl.
- Whisk together until smooth. Pour into the pre-baked pie crust. Bake at 350 degrees for 50-55 minutes, or until the top is slightly puffed and firmly set.
- Remove and let cool completely. Refrigerate.
FOR THE TOPPING:
- Place the firm coconut cream(this is the firm, white, creamy, thick coconut cream that rises to the top of a can of coconut milk. Do not shake it before opening. It may help to chill the cans before opening as well as some coconut milks don’t separate as well as others)in a mixing bowl along with the honey. Beat together with an electric mixer until smooth and creamy.
- Spoon or pipe on top of the chilled pie.
Keywords: easy, firm, creamy, healthy