PALEO PUMPKIN PIE

PIE CRUST INGREDIENTS:

• 1 1/4 cup Cassava Flour

• 1/4 cup Coconut Flour

• 1 tbsp Powdered Lakanto Monkfruit

• 1/4 tsp Salt

• 8 tbsp Cold Grass-fed Butter

• 1 Duck Egg (or 1 Pasture Raised Chicken Egg)

PIE FILLING INGREDIENTS:

• 1 can (15 oz) Organic Canned Pumpkin Puree

• 2/3 cup Full Fat Coconut Milk, Unsweetened

• 6 tbsp Powdered Lakanto Monkfruit

• 2 tsp Alcohol-Free Vanilla Extract

• 1.5 tbsp Pumpkin Pie Spice

• 1 tsp Cinnamon

• 2 Duck Eggs (or 2 Pasture Raised Chicken Egg)

• 1 Duck Egg Yolk (or 1 Pasture Raised Chicken Egg Yolk)

• A Pinch of Salt

OPTIONAL COCONUT WHIPPED CREAM INGREDIENTS:

• 1 can (13.5 oz) Full Fat Coconut Milk, Unsweetened

• Powdered Lakanto Monkfruit

• 1 tsp Alcohol-Free Vanilla Extract

PIE CRUST INSTRUCTIONS:

1. Preheat the oven to 350 degrees.

2. With a mixer, pulse all of the ingredients together, except for the duck egg. Once mixed, add the the duck egg and continue to pulse until a dough forms.

3. Mold together with your hands into a ball.

4. Chill in the refrigerator for 15 minutes.

5. Roll out the dough with a rolling pin to ensure an even crust. Press into a 9 inch pie dish to form a pie crust. Feel free to crimp the edges with a fork into your desired design. You will want to either use a pie crust weight or to use a fork to puncture holes in the bottom of the crust, as it will begin to puff during the pre-bake.

6. Pre-bake for roughly 10 minutes. Allow to cool while you prepare the pie filling.

PIE FILLING INSTRUCTIONS:

1. Whisk the eggs. Add the pumpkin and coconut milk, while slowly mixing.

2. Add all of the dry ingredients, but be careful not to over mix.

3. Pour into pre-baked pie crust and bake at 350 degrees for 50-55 minutes. You may want to cover the pie crust edges with foil if they start to brown too quickly.

4. Let the pie cool at room temperature. Store in the refrigerator.

OPTIONAL COCONUT WHIPPED CREAM INSTRUCTIONS:

1. Chill a can of coconut milk or coconut cream for 1-2 days in the refrigerator.

2. Whip with powdered Lakanto Monkfruit (to taste) and 1 tsp of vanilla extract.

3. Serve!