This pie is gluten-free, grain-free, dairy-free, and sugar-free– Most importantly guilt-free & delicious. Enjoy!
1 ½ cups almond flour
¼ cup melted butter, or coconut oil
1/8 cup honey
1 ½ cups of pumpkin puree
½ cup coconut milk
½ cup honey
1 tablespoon arrowroot powder
1 teaspoon vanilla
1 teaspoon cinnamon
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.