1 can pumpkin (or bake your own)
2/3 cup egg whites
½ cup coconut sugar**
¼ cup agave nectar**
1.5 teaspoons cinnamon
1.5 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1-1/2 cups Bob’s Red Mill Gluten Free Flour**
1/2 tsp Salt
1/2 cup Coconut oil – slightly softened
½ cup milled flax seeds with
mixed w/ 2 Tbsp warm water
4 Tbsp Cold coconut milk
Mix Filing ingredients together, Bake Crust then add filling and bake for 40 minutes or until firm.
Top with Healthy Top Whipped topping!
Combine flour and salt, then cut in coconut oil and flax mixture using a pastry blender until mixture resembles coarse meal. Sprinkle milk, one tablespoon at a time, while blending, until all ingredients are moist. Using wax paper, place dough onto one sheet, flatten with palm, place another sheet on top and pat out to desired size. Remove the top sheet and invert into pie pan. To bake the pie crust alone; Bake at 400°F for 15-20 minutes. With pie filling; Bake at 400°F for 10 minutes, reduce heat to 350°F for an additional 40 minutes.
This makes a single pie crust that can fit 8-inch to 10-inch pie pans