Pumpkin Pie

Ingredients:

For the pastry base:

2 cups of ground almonds
1/4 cup arrowroot
3 tbsp melted coconut oil
1 tbsp raw maple syrup
Pinch of salt

For the pumpkin filling:

1 can pumpkin puree
1/2 can coconut milk
1/3 cup raw maple syrup
3 tbsp corn flour
1 tsp vanilla extract
1 tbsp ground cinnamon

1/2 tsp ground nutmeg
1/2 tsp ground ginger
*Add more spices, if you desire.

Method:

For the pie crust:

1. Mix together dry ingredients until combined, then add in the wet ingredients and mix together with a spoon.
2. It should form a crumbly texture that sticks together.
3. Form this into a ball, and then fill a greased pie crust dish.
4. Once the pastry is evenly spread into the pie crust dish, prick some holes into it with a fork.
5. Place it in the freezer for about 5 minutes.
6. Bake at 180°C for about 10 minutes.

For the pumpkin filling:

1. Mix all ingredients together with a whisk until fully combined.
2. Pour this mixture into the par baked pie crust, and bake for about 35-40 minutes at 180°C.
3. Allow the pie to cool fully, before placing it in the fridge to firm up for at least a few hours.