Ingredients
Crust
1 ½ cups almond flour
1 egg
1/2 teaspoon salt
2 table spoons of grated cold butter
Cold water if needed
Filling:
2 large eggs
2 cups fresh or canned organic pumpkin puree
1 cup coconut milk
1/3 cup honey
1/3 cup packed brown sugar
1-1/2 teaspoons ground Ceylon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
½ teaspoon of allspice
Directions
In a food processor, process almond flour. Add the egg and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water if needed until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle.
On a lightly gluten free floured surface, roll out dough to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
In a large bowl, whisk the eggs, pumpkin, milk and honey. Combine the brown sugar and spices. Add to egg mixture just until blended. Pour into crust.
Bake at 425° for 15 minutes; reduce heat to 350° and bake for 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.