Pumpkin Pie

Refined Sugar free, gluten free, paleo, grain free

1 15 oz. can unsweetened pumpkin puree

1 cup full fat coconut milk (I like Native Forest brand)

½ c. maple syrup

1 ½ tsp ground cinnamon

1 tsp vanilla extract

¾ tsp ground ginger

¾ tsp ground nutmeg

½ tsp ground cloves

½ tsp ground cardamom

¼ tsp salt

3 large eggs

Preheat oven to 350 °F.

Prepare the Thumbprint Cookie Dough for the crust, and press the dough into a greased (use ghee or coconut oil) 9-inch pie pan. With almond flour pie dough, you do not have to worry about the crust becoming tough as with wheat crust. Go ahead and use your fingers to press the dough into your pie pan!

Whisk together pumpkin puree, maple syrup, vanilla, spices, eggs, and coconut milk until fully combined.

Pour the filling into the prepared pie pan.

Bake covered loosely with foil or a silicone pie crust protector for 30 minutes. If the edges of the crust begin to brown, keep covered, then bake for another 15 minutes, or until the filling is set. 

Turn off the oven, leaving the pie inside, and leave the oven door slightly open, allowing the pie to cool for 30 minutes. 

Remove pie from the oven and cool to room temperature on a wire rack, then refrigerate 2 hours or until fully set.

Serve.