This was so good! I will be making this again. Kids & Mike loved it too.
Yes, I’ll be making and treating us to regular pumpkin pie with fresh whipped cream for Thanksgiving because I make the most amazing pie crust ever! However, for regular days, I like to keep it clean and this hits the mark without losing all the flavor. Clean living that feels good!
Ingredients
For the crust:
1 cup almond flour
3 tbsp coconut flour
1/4 cup coconut sugar
4 tbsp coconut oil melted
1 egg
Mix ingredients together and press into an 8x8 pan. Bake at 350 for 10 min.
For the filling:
1 can (15 oz.) pumpkin puree or 1.75 cup fresh
2 eggs room temperature
1/2 cup coconut milk
1/2 cup maple syrup
2 tsp pumpkin pie spice
1/4 cup coconut milk or half&half.
Mix all ingredients and add to crust. Bake for 40-50 min until set.
Cut into squares and top with coconut cream.
Enjoy!!!
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