A delightful twist on the classic pumpkin pie, featuring rich coconut cream and warm spices.
Preheat your oven to 350°F.
Ensure the oven is fully preheated before placing the pie for even baking.
In a mixing bowl, combine almond flour, melted coconut oil, and maple syrup. Mix until it forms a dough.
Press the dough evenly into the pie pan for a uniform crust.
Press the dough into a pie pan to form the crust. Bake for 10 minutes, then set aside to cool.
Keep an eye on the crust to prevent over-browning.
In a large bowl, whisk together the brown sugar, white sugar, cinnamon, ginger, nutmeg, allspice, cloves, and salt.
Break up any lumps in the sugar for a smoother filling.
Add the eggs, pumpkin puree, vanilla extract, and coconut cream to the dry mixture. Whisk until smooth.
Ensure the mixture is well-blended for a consistent texture.
Pour the filling into the prepared crust.
Tap the pie pan gently to remove air bubbles.
Bake the pie for 50-60 minutes, or until the center is set and a knife inserted comes out clean.
Cover the edges of the crust with foil if they brown too quickly.
Allow the pie to cool on a wire rack for at least 2 hours before serving.
Cooling helps the filling set properly for clean slices.
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