Filling
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
Crust
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
Topping
 Healthy Top Whipped Topping** |
| Directions
Mix
Filing ingredients together, Bake Crust then add filling and bake for 40
minutes or until firm.
Top with
Healthy Top Whipped topping!
Crust Directions
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 |
