Pumpkin Pie (SCD, Paleo, Dairy-Free, Gluten-Free)

• Beautiful, light pumpkin filling
• Sturdy crust that doesn't crmble
• Dairy-free
• Makes one 9" pie

 Crust

1/2 cup plus 2 tablespoons almond flour
1/2 cup plus 2 tablespoons coconut flour
2 tablespoons fine dried coconut flakes
3 tablespoons honey
1/4 cup plus 1 tablespoon melted coconut oil
1/2 teaspoon cinnamon

-Preheat oven to 180C/375F
-Mix all ingredients together in a mixing bowl
-Roll out between two pieces of baking paper into a disc slightly larger than your pie tin
-Peel off top piece of baking paper and flip the dough over onto the top of the tin
-Peel off the baking paper extremely carefully and use your hands to shape the dough into the tin and/or fix tears (this will all be a little easier if you have time to chill the dough first)
-Bake for 10 minutes then allow to cool

Pie Filling

1 cup pumpkin puree (make your own by roasting half a pumpkin or find SCD safe at the store)
1/4 cup almond milk (make your own or use SCD safe store-bought)
2 eggs
1/4 cup honey
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves

-Turn oven up to 200C/392F
-Put all ingredients into a food processor and blitz together for a minute OR mix it yourself with a whisk and a bit of elbow grease
-Pour into cooled pie shell
-Bake for 40 minutes then allow to cool completely
-Once cooled, carefully remove from tin, loosening around the edges first with a toothpick or very thin knife

Serving suggestions:

-Whipped coconut cream
-Pecans candied with honey