Ingredients

Crust
2 cups almond flour
2 tbsp coconut flour
1/2 tsp salt
2 tbsp vegetable shortening
1 tbsp maple syrup
1 large egg, beaten

Filling
2 cups pure pumpkin purée
1 cup coconut milk (I like Blue Dragon, as it does not have any additives)
2 large eggs
1/4 cup coconut sugar
1/4 cup pure maple syrup
1 tbsp pumpkin pie spice (I use Club House)
1/2 tsp salt
optional: 1 tsp vanilla

Method

1. Preheat oven to 450°F.
2. In a medium mixing bowl, stir together almond flour, coconut flour, and salt with a fork. Add in shortening, egg, and maple syrup, and mix until it forms a ball of dough.
3. Place dough between two pieces of parchment paper that are larger than your pie pan. Roll dough out so that it is just larger than the pan. Transfer to the pan and press it into the corners and clean up the edges and any cracks that have formed. *You can also just press the dough into the pan without rolling, but it may be difficult to remove your slices once it is cooked.
4. Place the pie pan with the dough (and no filling) into the oven for 10 minutes to pre-bake. This keeps the filling from making the bottom of the pie too soggy.
5. In a large mixing bowl, combine all of the ingredients for the filling using a whisk or a mixing spoon.
6. Remove the crust from the oven, and add in the pie filling. Place the pie with the filling into the oven, and then immediately turn the oven down to 350°F. Bake for 55-65 minutes. *If you find that the crust is browning too quickly during cooking, add a layer of foil over top of the pie so that it doesn’t get too dark while the filling continues to cook.*
7. Remember that the filling will continue to cook and harden slightly after it is removed from the oven, so cook it to just below the firmness you desire for eating. Allow the pie to cool completely before eating.

Notes:

1. For a firmer pie filling, you can place the coconut milk upside down in the fridge overnight prior to making the pie filling. Scoop out the coconut cream that settles at the top, and then drain away the remaining water. You can also substitute the maple syrup for more coconut sugar.
2. This pie pairs perfectly topped with coconut chantilly cream, but you can also use alternative canned whipping cream from the store.