Ingredients
- PIE CRUST
- 1/2 package Warrior Bread Mix
- 2 tablespoons granulated monk fruit sweetener
- 1/4 cup dairy free butter, melted
- 1/4 cup almond milk
- 1 Egg
- PUMPKIN FILLING
- 2 cups pumpkin puree (from a can or homemade)
- 2 whole eggs
- 1 egg yolk
- 1 cup coconut milk, from a can
- 1/2 cup Coconut Sugar
- 1/4 cup granulated monk fruit sweetener
- 1/2 teaspoon Salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Clove
- pinch of cardamom
Servings
Instructions
- Preheat oven to 350 F. Line a pie plate with olive oil nonstick spray and parchment paper
- Mix the crust ingredients in a large bowl and knead for 1 minute to form the dough.
- One handful at a time, press the crust into the pan and make sure to make it as thin as you can, especially where the bottom meets the edge.
- In a large bowl, whisk together all of the pie filling ingredients. Whisk aggressively for a few minutes until fully combined.
- Pour the filling into the crust, until it reaches the very top of where the crust is, but does not overflow.
- Bake the pie for about 50 minutes until the filling just slightly still jiggles in the center when you tap it, but a tester comes out mostly clean.
- Allow to cool for at least an hour before serving.
- Slice and top with freshly grated nutmeg and coconut cream