• 1 cup almond flour
  • ⅔ cup arrowroot flour
  • 2 tbsp coconut flour
  • ½ cup cold coconut oil
  • 6 tsp raw honey
  • 3 eggs plus 1 egg yolk, divided
  • 15 oz pureed pumpkin
  • ⅔ cup coconut cream
  • 1 tbsp pumpkin spice
  • 1 ½ tsp cinnamon
  • ¼ tsp cloves
  • 1 tsp vanilla extract
  1. In a food processor, pulse the almond flour, arrowroot flour, coconut flour, coconut oil, and honey until the crumbs are thick. Add one egg and pulse until a dough forms. Shape the dough into a ball, wrap it in plastic wrap and let it chill in the refrigerator for 30 minutes.
  2. Preheat the oven to 375°F. Roll the chilled dough flat with a rolling pin and use your hands to press it evenly into the pie pan. Use a fork or your fingers to crimp the edges into a nice design. Piece the bottom with a fork a few times. Bake the crust for 10 minutes and cool for 10 minutes.
  3. Meanwhile, whisk the pumpkin puree, coconut cream, spices, and vanilla in a bowl until it's fully combined. Add the remaining two eggs one at a time, then add the egg yolk. Don't overmix.
  4. Pour the filling into the cooled pie crust, and put foil around the edges of the crust. Bake for 55-60 minutes, or until deep golden brown. Cool completely, then serve with coconut whipped cream if desired.