1 1/2 cups almond flour

pinch of sea salt

1 tablespoon cinnamon

2 tablespoons honey

1/3 cup olive oil

filling ingredients in directions

 

Preparation

preheat the oven to 350 degrees

lightly grease pie pan

mix all ingredients together with a spoon (make sure all almond flour has been moistened)

dump dough into the middle of the pan and spread out and onto the edges of the pie pan – it is not going to be perfect and will slide down the sides a little- it’s okay!

bake for 10 minutes

*Pie Filling

Ingredients:

1 can pumpkin (the small can not the large one)

2 free range eggs

1/3 cup honey

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1 teaspoon pure vanilla

1/4 cup coconut milk (yes, the kind from a can- not So Delicious or the “light” version)

Directions:

Ignore the missing piece- it was yummy

in a large bowl, whisk together eggs, honey, vanilla and coconut milk

stir in pumpkin, pumpkin pie spice, and cinnamon (use a spatula/spoon)

mix until it looks creamy

once pie crust is done…

pour filling into the baked pie crust and smooth out the top

put back into the oven for 45-60 minutes (do the toothpick test)

let cool then ENJOY!