Cooking Instructions
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Step 1
Preheat oven to 325 degrees F (160 degrees C).
Step 2
Mix
Almond Flour (150 g)
,
Coconut Oil (60 mL)
and
Salt (1 dash)
in a mixing bowl with a fork until well blended.
Step 3
Press crust mixture into a 9-inch pie dish, covering the sides of the pan. Pre-bake crust for 10 minutes. Set aside.
Step 4
Beat
Eggs (3)
and
Salt (2 g)
in a mixing bowl.
Step 5
Stir the remaining ingredients into the eggs individually, starting with the
100% Pumpkin Purée (1 can)
, then the
Honey (170 g)
, then the
Coconut Milk (180 mL)
, then the
Pumpkin Pie Spice (6 g)
until well blended.
Step 6
Pour filling into the crust. Cover the rim with a pie crust shield or some aluminum foil to prevent it from burning, since nut flours tend to burn quicker than other flours. Bake for 50 minutes in the preheated oven.
Step 7
Place the
Pecan Halves (35 g)
on a baking sheet and place in the oven (at the same time as the pie) to toast, stirring every 5 minutes until browned, about 10 minutes. Remove pecans while the pie finishes baking.
Step 8
Top pie with the toasted pecans and let cool completely before serving.
