- 1 cup almond flour
- 2 Tbsp. coconut flour
- 2/3 cup tapioca flour/starch (or arrowroot flour)
- 1 Tbsp. coconut sugar or maple sugar
- 1/2 teaspoon baking powder
- 1/2 cup palm oil shortening
- 1/4 cup ice water
- 15-ounce can pumpkin puree
- 2/3 cup full fat coconut milk (I love Native Forest Simple/No Guar)
- 1/2 cup maple syrup (KETO option: Instead of maple syrup, substitute 1/2 cup coconut milk + 1/2 teaspoon pure monk fruit sweetener or 1/2 teaspoon stevia leaf powder)
- 4 teaspoons olive oil (or a neutral oil such as avocado oil)
- 1 teaspoon vanilla extract
- 1–2 teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons agar powder
- 3 Tbsp. cornstarch
Optional Whipped Topping:
- 1 can Let’s Do Organic Heavy Coconut Cream, chilled overnight
- 1 tablespoon powdered sugar (KETO option: Substitute a pinch pure monk fruit powder or stevia leaf powder for the powdered sugar)
To serve: ground nutmeg
To make the pie crust: In a large bowl, whisk together the dry ingredients: the almond flour, coconut flour, tapioca flour/starch, maple sugar and baking powder. Cut in the shortening until incorporated. Gradually add the ice water, mix well without overmixing, then form into a flat disk. Wrap in parchment paper and chill in the refrigerator for 20 minutes.
Make the filling: In a large bowl or saucepan, combine all filling ingredients. Pre-cook the filling on the stovetop: Warm over medium heat for 5 to 10 minutes, whisking often, until thick, smooth and creamy. (* SEE KETO OPTION above)
Preheat the oven to 375 degrees F. Once the pie dough has chilled for 20 minutes, wipe your work surface with a damp sponge. Place a sheet of parchment paper on top. Unwrap your chilled pie dough and flip it onto the other piece of parchment paper. Roll it out to a thin circle of dough. Flip the dough onto an oiled pie plate. Chill again if necessary to easily remove the sheet of parchment from the pie dough, being careful as you work with it.
Moisten your fingers and crimp the edge of your pie crust. Bake the crust by itself for 10 minutes. Add the filling. Add a silicone pie crust protector. Bake at 350 degrees F. for an additional 10 to 20 minutes. Cool completely and chill before serving with optional whipped topping below and a sprinkle of ground nutmeg.
To make the optional coconut whipped topping: Scoop out the solidified solid fat from the top of the chilled coconut coconut cream. Reserve the liquid part. Place the coconut fat in a food processor. Add the powdered sugar. Blend until creamy and smooth, adding a small amount of the liquid from the can if needed to achieve the right consistency.