Delicious Pumpkin Pie (Gluten-free, Refined-Sugar-Free)

Ingredients

• 3 cups organic blanched almond flour
• 2 tbsp coconut sugar
• 1/4 teaspoon salt
• 3 tablespoons organic coconut oil
• 2 chia egg or 1 large egg for non-vegan version

• 1 1/3 cups organic raw unsalted cashews soaked and drained
• 1 cup organic maple syrup room temperature
• 1 15 oz can pumpkin puree
• 2-3 teaspoons pumpkin pie spice
• 1 teaspoon alcohol free vanilla extract
• 1 teaspoon cinnamon

• 3/4 cup organic coconut cream
• 1 teaspoon of vanilla extract
• 1 teaspoon pumpkin pie spice

Instructions

1. preheat oven to 350 F
2. For crust- mix the blanched almond flour, coconut sugar, and salt together. Add in the eggs (or chia egg) and coconut oil. Mix well (by hand or hand mixer)
3. press the mixture on the sides and on the bottom of a pie plate (about 9″).
4. For filling- Blend all ingredients together using a blender for 1 to 2 minutes on medium to high speed.
5. pour the filling over the pie crust and bake for 45 minutes or until the filling looks slightly brown.
6. Let it cool for about 2 hours, then refrigerate for 2 hours.
7. For coconut cream garnish- use a mixer to blend coconut cream, vanilla and cinnamon until creamy and fluffy. Coat pie with filling and refrigerate.