INGREDIENTS:
2 cups (preferably organic) pure pumpkin puree
1 cup coconut cream from 1 can
1/3 cup coconut oil
1 tablespoon 100% pure maple syrup (strictly optional - if sugar of any kind is a problem for you, delete this ingredient.)
1/4 teaspoon liquid vanilla stevia
1/8 teaspoon kosher or Himalayan salt
2 teaspoons (preferrably organic) Pumpkin Pie S[ice
1 Pre-baked and cooled Almond Flour Pie Crust
METHOD:
In a medium pot, melt coconut cream and coconut oil until liquefied.
Stir in the pureed pumpkin until mixture is very warm.
Transfer the mixture to a high speed blender like a Blendtec or Vitamix on high seed and blend until
very smooth.
Blend in vanilla stevia, pumpkin pie spice and salt.
Transfer mixture into a pre-baked, cooled Almond Flour Pie Crust.
Refrigerate for at least 2 hours.
1 Pre-baked and cooled Almond Flour Pie Crust
METHOD:
In a medium pot, melt coconut cream and coconut oil until liquefied.
Stir in the pureed pumpkin until mixture is very warm.
Transfer the mixture to a high speed blender like a Blendtec or Vitamix on high seed and blend until
very smooth.
Blend in vanilla stevia, pumpkin pie spice and salt.
Transfer mixture into a pre-baked, cooled Almond Flour Pie Crust.
Refrigerate for at least 2 hours.
