https://www.cutoutandkeep.net/projects/sugar-free-no-pumpkin-pie • Posted by Ten Speed Press
serves 8 to 10 variation: Replace the stevia in the crust with 2 tablespoons of coconut sugar. For the filling, replace the stevia with 1/4 cup (38g) of coconut sugar and increase the spices to 1 tablespoon of cinnamon, 1 teaspoon of nutmeg, 1 teaspoon of ginger, and a generous pinch of cloves.
serves 8 to 10 variation: Replace the stevia in the crust with 2 tablespoons of coconut sugar. For the filling, replace the stevia with 1/4 cup (38g) of coconut sugar and increase the spices to 1 tablespoon of cinnamon, 1 teaspoon of nutmeg, 1 teaspoon of ginger, and a generous pinch of cloves.
To make the crust, line a 9-inch (23cm) pie plate with enough plastic wrap to snugly cover the bottom and generously hang over the edges of the plate to help release the pie after chilling. Put the almonds, shredded coconut, coconut oil, water, vanilla, and stevia into a food processor and pulse until the mixture has the consistency of breadcrumbs and pulls away from the sides of the container. Press the mixture evenly into the bottom and sides of the pie plate. Chill for 1 to 2 hours, until firm.
To make the filling, throw all of the ingredients into your blender and blast on high for about 2 minutes, until smooth and creamy. (If using a high-speed blender, be careful of overblending or the mixture will get too warm.) Pour the filling into the chilled crust and jiggle the pie plate slightly to even out the top. Chill for at least 8 hours, and preferably overnight.
To serve, sprinkle the pie with pumpkin seeds. Lift the plastic wrap gently to release the pie from the plate, then slide the pie back into the plate. Using a very sharp knife, cut slices and serve.