Grain-Free Pumpkin Pie

A gluten-free, grain-free pumpkin pie with a light, flaky crust.

Crust:
11/4 cup almond flour
½ cup cassava flour
¼ tsp sea salt
5 tbsp organic palm shortening
1 large egg
1-2 tbsp cold water

Pumpkin Pie Filling:
1 (15 ounce) can organic pumpkin puree
½ cup full fat coconut milk
3 large eggs
1 tbsp pumpkin pie spice
½ cup maple syrup
1 tsp vanilla extract
¼ tsp sea salt

View the full recipe at Downshiftology →