Healthy Pumpkin Pie with Oat Flour Crust (DF, GF, RSF)

Pumpkin Pie Filling Ingredients:

• 1 (15 ounce) can pumpkin puree
• 3 eggs
• ¼ cup pure maple syrup
• ¼ cup coconut sugar (can do less)
• ¼ cup unsweetened milk (any) - I did almond milk
• 1 teaspoon vanilla extract
• 4 tsp pumpkin spice 
• ¼ teaspoon salt

Pumpkin Pie Filling Directions:

1. In large bowl add ALL pie filling ingredients and mix well until batter is smooth
2. Pour into pie crust and use spatula to smooth the top
3. Bake 50-55 minutes at 350 F, until batter isn't jiggly. (If pie crust starts to burn, you can cover it with tinfoil so the pie can finish baking).
4. Allow pie to cool for an hour before placing into the fridge
5. Top with coconut whip cream and ENJOY!

Pumpkin Pie Crust:

• 1 1/4 cups oat flour 
• 3 tablespoons arrowroot powder 
• 1/4 teaspoon sea salt
• 1/3 cup coconut oil (keep solid)
• 2 tablespoons maple syrup 
• 3 tablespoons (ice cold) water

Pumpkin Pie Crust Directions:

• Blend oat flour, arrowroot and salt in blender or food processor for a few seconds
• Add the coconut oil, maple syrup and water to blender and mix until it looks sticky
• Pour batter onto a large piece of parchment paper and cover with another piece of parchment paper and use a rolling pin to flatten the dough into about 11-12 inches in circumference, to fill a pie pan up the rims
• Once rolled, gently transfer the crust to your pie pan and then add your Pumpkin Pie filling! *See above Pumpkin Pie Filling for baking instructions!