Instructions

1. Preheat the oven
   ○ Preheat your oven to 425°F (220°C).
   ○ Grease the bottom and sides of a 9.5-inch pie dish with oil or butter.
   If your pie pan is smaller, the crust will be a bit thicker and you may not need all the filling.
2. Make the crust
   ○ In a large mixing bowl, combine:
   ■ almond flour, arrowroot starch, coconut sugar, ground flax, cinnamon, and salt.
   ○ Add the butter and water.
   ○ Mix with a fork first, then use your hands to bring the dough together into a ball.
3. Press the crust into the pan
   ○ Place the dough in the center of the greased pie pan.
   ○ Flatten it with your hands and press it from the center outward toward the edges.
   ○ Press the crust up the sides of the pan; it should be about ⅛–¼ inch thick all over.
4. Make the filling
   ○ In a large mixing bowl, add all the filling ingredients:
   pumpkin purée, coconut cream, eggs, egg yolk, vanilla, coconut sugar, arrowroot starch, cinnamon, ginger, nutmeg, clove, and salt.
   ○ Using an electric mixer, whisk until the mixture is smooth and well combined.
5. Fill the crust
   ○ Pour the pumpkin filling into the prepared crust.
   ○ Leave a small gap between the top of the filling and the top edge of the crust to prevent overflowing.
6. Bake the pie
   ○ Place the pie in the preheated oven at 425°F (220°C) and bake for 15 minutes.
   ○ Without removing the pie, reduce the oven temperature to 350°F (175°C).
   ○ Cover the pie loosely with foil and bake for an additional 45–50 minutes, or until the center is just slightly jiggly.
7. Cool the pie
   ○ Remove the pie from the oven and let it cool completely in the pan at room temperature.
   ○ Allow about 2 hours for the pie to cool and set before slicing and serving.