-2/3 cup coconut flour
-1/2 cup almond meal
-2 pinches of sea salt
-Packet of stevia or 1-2 drops liquid stevia
-2 tbsp coconut oil
-3 tbsp water
– 1 can pumpkin puree
-1 large egg
-1/4 cup coconut milk
~1/4 cup honey or xylitol
-2 tsp cinnamon
-nutmeg, clove, cardamom to taste
-Preheat oven to 350° F
-To prepare the crust: evenly mix coconut and almond meal with sea salt & stevia.
-Fold in coconut oil and eggs. Add in water if you find the mix is too dry.
-Spray Coconut Oil (or spread coconut oil) on the bottom of a 9 1/2 in pan and mold crust on bottom and sides.
-Bake till crust is firm (Check around 8-10 minutes)
-To prepare the filling: Add eggs and coconut milk and blend on low or whisk well by hand. Add in spices and adjust to your preferred taste. I continued to taste test until I got the filling to taste just right to my liking. If you want your filling a little sweeter just add a little extra honey or xylitol.
-Pour fillings into crust and bake for 45-50 minutes or until firm and a knife comes out clean in the center.