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Apple Butter Pumpkin Pie


  • Author: Ashley Thomas

Ingredients

Pie crust:

  • 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)

Instructions

Crust

  1. Preheat oven to 350F.
  2. Combine all ingredients and form into a ball.
  3. Place dough on 9-inch pie or tart pan – this will take several minutes to form.
  4. Poke dough with fork before putting in oven
  5. Bake at 350 for 5 minutes (you’ll bake this longer once you add the filling).

Filling

  1. Combine the apple butter, pumpkin, spices and coconut milk. Taste and then adjust amount of sweetener (if needed).
  2. 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:

  1. Pour the filling into the pie crust.
  2. 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.
  3. Cool the pie to room temp and let it set in the fridge for a couple hours before slicing and serving.

Coconut Cream Garnish:

  1. Place can of coconut cream in fridge for several hours or overnight.
  2. Open can and take off the thick coconut cream on the top.
  3. 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).

Notes

  • 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.