Crust Ingredients:
1/2 cup unrefined coconut oil (melted)
4 oz The Cultured Kitchen Original Better Buttah (whipped dairy-free buttery spread)
1 cup coconut flour
2 tablespoons of Neat Egg (mixed with 4 tablespoons of water)*
1/4 teaspoon sea salt

*use preferred egg substitute or 2 eggs

Directions:
Preheat oven to 400 F. Combine flour, melted coconut oil, Better Buttah, Neat Egg and water mixture (or eggs if using), and salt in a mixing bowl. Add additional coconut oil, Better Buttah, or warm water if needed to form pie crust into a ball. Grease a 9” pie dish with coconut oil. Press dough into pie dish. It does not roll out easily, so don’t try to roll it out. Place at least 4 fork marks in the crust before baking in the oven. Bake for 4 minutes and remove crust from oven temporarily until filling has been added.

Filling Ingredients:
1 & 3/4 cups organic pumpkin puree (~1 1/2 of the 15 oz cans)
1/4-1/2 cup of pure maple syrup
1/2 cup canned coconut milk
1 tablespoon of unrefined coconut oil (melted)
2 & 1/2 tablespoons potato starch2 teaspoons of pumpkin pie spice (we used Frontier)*
1/4 teaspoon sea salt

*a 1/2 teaspoon each of ginger, cinnamon, nutmeg, and cloves may be used in place of pumpkin pie spice

Directions:
Place all pie filling ingredients into a blender and blend until smooth. Add more ingredients if desired to adjust the taste. Pour pie filling into crust, reduce heat to 350-375 F and bake for 30 min or until the filling has a gel-like consistency and has a few cracks. Let pie cool before eating. Enjoy!