Scale
Ingredients
Graham Cracker Crust:
- 1/2 cup + 2 tbsp coconut flour
- 2 tbsp arrowroot starch
- 2 tbsp coconut sugar
- 1 tbsp grassfed gelatin
- 1 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup softened coconut oil (not melted or solidified)
- 2 tbsp raw honey
Pumpkin Pie Filling:
- 15 ounces pumpkin puree
- 1/3 cup softened coconut oil
- 1/3 cup softened coconut butter
- 1/3 cup raw honey
- 2 1/2 teaspoons Primal Palate Pumkpin Pie Spice* (see notes for AIP)
- 1/4 tsp fine sea salt
- 4 teaspoons gelatin
- 2 tablespoons hot water
Instructions
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Preheat oven to 325 degrees F with a rack in the middle of the oven.
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Make the crust: In a medium mixing bowl, whisk together the dry ingredients. Stir in the coconut oil and honey until well combined and a wet dough forms. It will be slightly sandy in texture.
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Spoon the dough into the center of a greased 9-inch glass pie plate. Place a sheet of parchment paper over the dough and use it to assist you in pressing the dough evenly into the bottom and halfway up the sides of the plate (no more than ¾-inch up). Take your time to ensure the dough is of even thickness throughout the bottom and sides for the best results.
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Bake for 12 to 13 minutes until the crust is medium golden brown. Let cool while you make the filling.
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Prepare the filling by blending all filling ingredients except the gelatin and hot water in a food processor until smooth.
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In a small bowl, vigorously whisk the gelatin with the hot water until smooth and frothy. Add to filling mixture and blend briefly until well combined.
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Spoon and spread the mixture evenly into the pie crust.
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Refrigerate for at least 2 hours or overnight until set.
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Serve with coconut whipped cream or ice cream, if desired.
Notes
For AIP pumpkin spice seasoning: 1 tsp ground cinnamon + ½ tsp ground mace +1/2 tsp ground ginger
Nutrition
- Serving Size: 1 slice