Pumpkin Pie

Recipe by Susan Hubbard

This pie is gluten-free, grain-free, dairy-free, and sugar-free– Most importantly guilt-free & delicious. Enjoy!

The crust:
1 ½ cups almond flour
¼  cup melted butter, or coconut oil
1/8 cup honey
pinch salt

The filling:
1 ½ cups of pumpkin puree
3 eggs
½ cup coconut milk
½ cup honey
1 tablespoon arrowroot powder
1 teaspoon vanilla
1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon nutmeg
Pinch salt

1. Preheat oven to 350 degrees.

2. Prepare the crust:  Combine ingredients in a bowl and mix well.  Transfer to a 9 inch pie plate and press evenly into the bottom and sides of the plate.

3. Bake for 5 minutes, rotate 180 degrees and bake for 5 more minutes. Let cool for 10-15 minutes.
4. Prepare the filling:  Combine all filling ingredients in a bowl and mix well.
5. Gently pour the filling into the crust and attach strips of aluminum foil to the perimeter of the crust, covering it fully to keep it from getting burned. Bake at 350 degrees for 50-60 minutes or until the center of the pie ‘sets’ (is no longer liquidy). Be sure to check on the pie about half way through- turn 180 degrees if necessary.

6. Let cool for about an hour, then refrigerate.