Ingredients

Crust

• 1 cup almonds or pecans, finely ground in blender until flour-like (or almond flour)
• 3 Tbsp of coconut oil plus some to grease the pie pan
• 1 egg
• Cinnamon powder (1/4-1/2 tsp or to taste

Filling

• 1 (15 ounce) can of pumpkin (nothing added) or approx. 2 cups of homemade pureed pumpkin with excess liquid drained
• 3 eggs
• 1/3 teaspoon stevia liquid (or to taste)
• 1 Tbsp of pumpkin pie spices or about 2 tsp cinnamon and 1/4 tsp each of cloves, ginger, and nutmeg
• 1 tsp natural vanilla
• coconut milk to thin (no more than about 1/3 cup)

Credit to Wellness Mama

Instructions

1. Preheat oven to 325 degrees F.
2. Grease pie pan with coconut oil and mix crust ingredients by hand in a medium-sized bowl.
3. Press crust into bottom and sides of pie pan and put in the oven while making the filling.
4. In the same bowl, combine the filling ingredients (except coconut milk) and mix using an immersion blender. If you don’t have one of these, use a regular blender or food processor. A hand-mixer will not get it as smooth! It should be smooth and spreadable, but not really pourable. Add coconut milk if needed to think slightly.
5. After 10-15 minutes, remove crust and return as it barely starts to brown.
6. Pour/smooth the filling over the crust and return to oven for about an hour or until center is no longer jiggly. Will set more as it cools.
7. Top with coconut cream of whipped heavy cream and some chopped pecans.