pumpkin pie.

this is a good pie if you aren’t over pumpkin yet. i’ll be eating it through until christmas. a few tips: you can used canned pumpkin, but i just love this boxed pumpkin.you should try it. if you have leftover dough, it’s fun to use  cookie cutters and make some little decorations for the top of your pie. (add them when you rotate the pan.)  the vanilla ice cream is so perfect with this pie, so if you have some extra minutes, it’s totally worth it. make sure you freeze your ice cream tub for at least 24-48 hours ahead of time, and once your pour your cream in, give it enough time to freeze your ice cream! 


makes 2 mini pies


1 ¾ cup almond flour

¼ cup coconut flour

¼ tsp. salt

½ tsp. cinnamon

1 egg

1 tbsp ghee plus 1 tsp. 

1 tbsp maple syrup


15 oz. box of pumpkin

4 eggs, beaten

1/3 cup coconut milk

2tbsp. heavy cream

½ cup grade B maple syrup

dash of salt

2 tsp. pumpkin pie spice


2 cups coconut milk

2 tablespoons tapioca starch

¼ cup grade B maple syrup

2 tbsp honey

1 vanilla bean, split and scraped 

Preheat your oven to 350˚



Combine your almond and coconut flour. Mix in salt and cinnamon. Add the egg, ghee and maple syrup to dry mixture. Combine, roll in a ball and place in the fridge for 20 min. Meanwhile, beat your eggs, and cream in the pumpkin, coconut milk, heavy cream and maple syrup. Mix in salt and pumpkin pie spice. Roll out your dough between two sheets of parchment paper, gently lay over pie dish and press into the bottom and sides. Repeat with remaining dough and pie dish. Pour in filling, place the two pie dishes on a cookie sheet and tent with foil. Bake for 35-45 min, after 25 min. remove the tent and rotate the pan. (Here I add any decorative dough to the top of the pie, i.e. the squirrel and acorn.) Remove when center looks set, but not cracked. 


In a small bowl combine ¼ cup of coconut milk and tapioca starch. In a saucepan over low heat combine remaining coconut milk, maple syrup, honey and vanilla bean, and scrapings and bring to a slow, low simmer. Constantly stirring, add the tapioca mixture to the saucepan and simmer until the it thickens, a few minutes. Remove from heat and allow to cool fully, and refrigerate for a few hours. Remove the vanilla bean before adding to your ice cream maker. Follow directions on your ice cream maker.