Pumpkin is a family favorite and we enjoy more often then just Thanksgiving! I hope that you enjoy this recipe and share it with your loved ones this fall!

Recipe:

Ingredients:

Crust:

1/2 cup arrowroot flour

2 heaping tablespoons coconut flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

2 heaping tablespoons coconut oil- melted

2 tbsp maple syrup – add to melted coconut oil

Filling:

1-15 Oz can organic pumpkin purée

1-11 Oz carton of SoDelicious Coconut milk or 11 Oz of full fat cream off the top of canned coconut milk

1/2 cup coconut sugar

1 tsp Cinnamon

1 tsp pumpkin pie spice

2 tbsp gelatin

6 tbsp warm water

Process for Crust:

• Combine dry ingredients into a medium sized mixing bowl
• Then slowly add the melted coconut oil and maple syrup mixture to dry ingredients
• Form into a ball. Dough will be slightly crumbly
• Using your finger press into the pie dish
• Using a fork, dock the crust by making fork indentations throughout the crust so it bakes evenly
• Bake at 350 degrees for 8-10 mins or until slightly golden

Process for filling:

• Mix warm water and gelatin until dissolved and set aside.
• Combine all ingredients except gelatin and mix well.
• Add in gelatin and mix well with hand blender. 
• Pour mixture into prepared pie crust.
• Bake at 350 degrees for 45 minutes.
• Let cool on counter then place in the refrigerator overnight before cutting
• Serve with whipped coconut cream as desired.

Happy Fall!