Classic Pumpkin Pie

Vegan/Paleo Pumpkin Pie

Crust:

- 2 1/2 cups cassava flour
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- 1/4 cup solid coconut oil
- 4 to 6 tbsp ice cold water

Filling:

- 15 oz pumpkin purée
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/2 tsp salt
- 1/2 cup coconut cream (from a can)
- 1/4 cup cassava flour
- 1 tbsp cinnamon
- 1 tsp freshly grated nutmeg
- 1 tbsp vanilla extract
- Fresh coconut whipped cream

In a food processor, pulse together flour, salt, and sugar. Add coconut oil to the mix, pulsing it together until a mealy texture forms. Then, drizzle in the cold water, running the food processor on high until a dough forms and comes together. Wrap it in plastic wrap and put it in the fridge for 30 minutes. Once chilled, preheat your oven to 425°F. Take your dough out of the fridge and roll it out onto a clean, floured surface to form a 12-inch circular shape. Flip it onto the pie pan and gently press it into to fit the shape of the pan. Using a fork, prick the bottom of your crust. Then, using your fingers, gently press crimps into the edges of the dough and bake for 15 minutes.

For the filling:

In a small pot over medium-high heat, add pumpkin puree, maple syrup, and coconut sugar. Allow the mixture to come to a simmer, then reduce to medium heat, allowing the sugars to caramelize for about 10-15 minutes. Then reduce your heat to medium-low and stir in the coconut milk. Whisk in the cassava flour until no clumps remain. Add the spices and vanilla and then whisk to ensure all ingredients are thoroughly combined. Reduce the oven to 350 degrees Fahrenheit. Add the pumpkin mixture to your pie crust and bake for 45-50 minutes. Allow to cool completely, top with fresh coconut whipped cream, and then serve and enjoy!