Pumpkin pie!

With Thanksgiving right around the corner I thought I would share this little gem.  You really can have your pie and eat it too!

Pumpkin Pie with Almond Crust

For the filling:
1 1/2 cups pumpkin (not pumpkin pie filling)
3 eggs
1/2 cup full-fat coconut milk
3 T/1/4 cup pure maple syrup
1 tsp. vanilla extract
1 T cinnamon
1 tsp. nutmeg

1 tsp. cloves

¼ tsp. sea salt

Crust

1⅓ cups  almond flour

⅓ cup tapioca flour

½ teaspoon sea salt

1 large egg

¼ cup shortening

¾ teaspoon pure vanilla extract

Mix all ingredient in a food processor until there are no lump.  Don't over mix!  In a greased pie pan take the ball of dough, and with your fingers start in the middle and press your way out, until you have cover the entire dish.  Trim the edges.  Poke hole and then place in a pre-heated (350) oven for 12 min.  Keep an eye on it, so it doesn't burn.  Cool before adding filling.

Filling:

 In a food processor, combine the filling ingredients and blend until smooth. Pour filling into the prebaked pie crust almost to the top and bake on the middle shelf at 350° for 45 minutes, or until the center just jiggles.  Allow to cool and serve cold or room temperature.

Easy as pie!