1 cup room temp coconut milk + 1 can or box of coconut milk refrigerated overnight
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
1⅛ tsp sea salt
¾ cup grade b maple syrup
6 eggs
2½ cups almond flour
½ cup arrowroot flour
8 Tbsp grass fed butter, ghee or coconut oil
1 tsp vanilla extract
pretty herbs of choice for garnish
Instructions
Make the crust first by adding almond flour, arrowroot flour, grass fed butter/ghee/coconut oil, ⅛ tsp sea salt and 2 eggs to a food processor.
Process until well mixed.
Press into a 9" spring form pan making sure to carry the crust up the sides of the pan. The filling will come almost to the top so make sure the crust reaches as high as possible. This may take a little work.
Bake at 350 for 10 min.
While the crust is baking make the filling.
In a bowl mix with a spoon or electric mixer the pumpkin, coconut milk, cinnamon, ginger, cloves, 1 tsp sea salt, maple syrup and 4 eggs.
Once well mixed pour into the spring form pan.
Carefully place in the oven and bake at 350 for 45 min to 1 hour or until you can insert a knife in the center and it comes out clean.
Allow pie to cool for a few hours or overnight.
To make the coconut whip cream remove the can or box of coconut milk from the refrigerator and flip the can upside down and open from the bottom. This makes it easy to separate the cream from the water. If using boxed coconut milk cut off the top and scoop out just the cream.
Put just the cream in a bowl and whip with a hand mixer until well mixed. Tip: use a stainless steel bowl that has been chilled in the freezer for 30 min.
Top with coconut whip cream and herb of choice.
Notes
Use organic whenever possible!
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/paleo-pumpkin-pie/