Grain Free Pumpkin Pie

Ingredients:

For the crust:

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

For the filling:

• 1 – 15 oz 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)

Instructions:

• Preheat oven to 325 degrees F.
• Grease pie pan with coconut oil and mix crust ingredients by hand in a medium-sized bowl.
• Press crust into bottom and sides of pie pan and put in the oven while making the filling.
• 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 thin slightly.
• After 10-15 minutes, remove crust and return as it barely starts to brown.
• 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.