- 2 cups almond flour
- 2 tablespoons ghee
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 egg
Apple Butter Pumpkin Filling
- 1 cup apple butter (make sure it’s thick and not runny)
- 1 cup fresh or canned pumpkin
- 1 cup coconut milk, full fat
- 2 teaspoon pumpkin pie spice
- 2 teaspoon arrowroot powder
- ½ teaspoon cinnamon
- pinch of salt
- 1 tablespoon maple syrup, adjust to taste
- 3 eggs, whisked
- Optional Garnish: coconut whipped cream (made with the fat of top of 1 can of coconut milk – see directions below)
- Preheat oven to 350F.
- Combine all ingredients and form into a ball.
- Place dough on 9-inch pie or tart pan – this will take several minutes to form.
- Poke dough with fork before putting in oven
- Bake at 350 for 5 minutes (you’ll bake this longer once you add the filling).
- Combine the apple butter, pumpkin, spices and coconut milk. Taste and then adjust amount of sweetener (if needed).
- Whisk arrowroot in a teeny tiny bit of cold water (~1-2 tsp) to remove clumps then add it to the mixture along with the eggs. Stir well.
Assemble and Bake:
- Pour the filling into the pie crust.
- Bake at 350 for 50-60 minutes or until the middle of the pie is mostly set. Do the knife or toothpick test – the toothpick should be mostly clean.
- Cool the pie to room temp and let it set in the fridge for a couple hours before slicing and serving.
Coconut Cream Garnish:
- Place can of coconut cream in fridge for several hours or overnight.
- Open can and take off the thick coconut cream on the top.
- Put cream in a bowl, add sweetener and beat the cream until it forms peaks (I used my Kitchenaid but you can use a hand mixer).
- Make sure your apple butter is thick. If it’s too too watery or runny then your pie may not set properly.
- Also, if you use maple syrup as a sweetener (I do because I love maple and apples), just be sure not to over-do it. Maple syrup has a thinner consistency than honey or coconut sugar.