Ingredients
Scale
For the Crust
- 2 cups almond flour
- 2 tablespoons coconut oil
- 1 egg
For the Filling
- 1 – 15 ounce can pumpkin puree
- 1/2 cup low-fat or almond milk
- 4 beaten eggs
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon liquid stevia
Instructions
For the Crust
- Preheat oven to 350 degrees.
- Place flour, coconut oil, and egg in your food processor and pulse until mixture forms a ball
- Press dough into a 9-inch pie dish. Using a fork, poke holes on the bottom of the crust to prevent air pockets.
- Bake for 8-12 minutes.
For the Pie
- Mix all ingredients together in a bowl.
- Pour filling mixture into the crust. Place foil around the edge of the pie crust to prevent burning.
- Bake for 45 minutes to an hour or until center is set.
- Cool to room temperature on wire rack.
- Refrigerate until ready to serve.
Nutrition
- Serving Size: 8