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- 1-1/4 cup organic flour (white, whole wheat, or oatmeal)
- 1/4 tsp salt
- 10 Tbsp Coconut Oil Ghee (or cold organic unsalted butter)
- 4-5 Tbsp ice water
click here In a small bowl, mix flour and salt. Add Coconut Oil Ghee until crumb texture, pea-sized pieces form. Add ice water one tbsp at a time until mixture holds together but is not too moist. Form crust into a disk, wrap, and chill for an hour or until ready to assemble.
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- 3 pitted Medjool dates
- 2 eggs (or flax seed eggs…For each egg, combine 1 tablespoon of ground flax seed Cheap Cytotec Philippines (measure after grinding) with 2 tablespoons of water. Allow to sit for 15 minutes.
- 1/2 cup almond milk
- 8 oz pumpkin puree
- 1/2 cups almond flour
- 3 tsp pumpkin pie spice
- 1 tsp maple extract or vanilla
- 1/2 cup agave syrup
- 1/2 tsp salt
- 1/2 tsp cinnamon
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- Place Medjool dates in food processor. Blend to a paste. Add remaining ingredients and process to a smooth consistency.
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- 4 flax seed eggs (1 TBSP ground flax seed mixed+ 2 TBSP water makes one egg. Allow “eggs to sit for 15 minutes)
- 1 Tbsp coconut nectar
- 2/3 cup raw cane brown sugar
- 4 tablespoons coconut flour
- 1 teaspoon arrowroot flour (to thicken)
- 2 teaspoons maple extract or vanilla
- 2 Tbsp apple butter
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup coarsely chopped pecans
- Mini Enjoy Life Chocolate Chips or roughly chopped chips (approximately 1/4 cup)
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- In a medium mixing bowl combine all ingredients except pecans. Whisk to a smooth consistency, then stir in chopped pecans.
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- Preheat oven to 350 degrees.
- On a lightly floured surface, roll out crust to approx 12′ circle and gently place in pie plate.
- Pour pumpkin pie filling over crust and smooth.
- Very gently, place pecan pie filling over pumpkin filling.
- Sprinkle with chocolate chips.
- Bake in preheated oven for approximately 90 minutes, rotating after about 45 minutes. Watch carefully. Pie is done when pie begins to “puff up” and it no longer “jiggles.”
- Allow to cool completely and refrigerate until serving.
OPTIONAL COCONUT CREAM
- 1 can full fat coconut milk, refrigerated
- 2 tbsp ground raw cane sugar or organic powdered sugar
- 1/2 tsp maple extract (vanilla may also be used)
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Beat coconut cream with chilled beaters until peaks form. Add sugar and maple extract and stir to incorporate. Store in fridge until ready to use.