Yum yum yum pumpkin pie. My favourite dessert at Thanksgiving. This dessert is easy to make and tastes delicious. I hope you enjoy it as much as I do.
1 egg
1 tsp of vanilla
1/3 cup of honey
pinch of salt
2 cups of almond flour
2 tbsps of coconut flour
1 tsp of apple cider vinegar
Preheat the oven to 335. Beat the eggs in a mixer. Add the vanilla and mix. Add the honey and mix again. Add the almond flour and salt and mix well. Add the vinegar and combine. Add the coconut flour and mix well. The mixture should look thick and almost like dough. Using a spatula scrape the sides into a big ball. Place the dough onto a piece of parchment paper and then another piece on top of the dough. Using a rolling pin roll the dough out to the size of your dish. Flip the parchment paper over so that the dough is now on the dish. Carefully lift the edges up so that the air is released underneath from air bubbles. Using your fingers knead the dough into place to fit the dish perfectly and then trim off any dough handing from the edge.
For the pumpkin filling::
2 eggs
1 can of pumpkin puree
1 tsp of allspice
1 tsp of cinnamon
1/2 cup of coconut milk
1 cup of coconut sugar
pinch of ground cloves
1 tsp of coconut flour
Beat the eggs. Add all the filling ingredients with the eggs. Mix it well. Pour the pumpkin filling into the pie shell. Cook for 40 minutes or until centre is coked through. If you find the pastry edge is browning too much you can place foil over the top and continue cooking. Poke a hole with a clean knife in the middle if it comes out clean its cooked. Also you can tell its cooked when there is a slight skin on the top.
1 egg
1 tsp of vanilla
1/3 cup of honey
pinch of salt
2 cups of almond flour
2 tbsps of coconut flour
1 tsp of apple cider vinegar
Preheat the oven to 335. Beat the eggs in a mixer. Add the vanilla and mix. Add the honey and mix again. Add the almond flour and salt and mix well. Add the vinegar and combine. Add the coconut flour and mix well. The mixture should look thick and almost like dough. Using a spatula scrape the sides into a big ball. Place the dough onto a piece of parchment paper and then another piece on top of the dough. Using a rolling pin roll the dough out to the size of your dish. Flip the parchment paper over so that the dough is now on the dish. Carefully lift the edges up so that the air is released underneath from air bubbles. Using your fingers knead the dough into place to fit the dish perfectly and then trim off any dough handing from the edge.
For the pumpkin filling::
2 eggs
1 can of pumpkin puree
1 tsp of allspice
1 tsp of cinnamon
1/2 cup of coconut milk
1 cup of coconut sugar
pinch of ground cloves
1 tsp of coconut flour
Beat the eggs. Add all the filling ingredients with the eggs. Mix it well. Pour the pumpkin filling into the pie shell. Cook for 40 minutes or until centre is coked through. If you find the pastry edge is browning too much you can place foil over the top and continue cooking. Poke a hole with a clean knife in the middle if it comes out clean its cooked. Also you can tell its cooked when there is a slight skin on the top.