INGREDIENTS:

Coconut Flour Pie Crust

4 Whole Eggs

1/2 CUP Heavy Coconut Cream

15 OZ Pumpkin Puree

1 TSP Vanilla

30 Drops Pumpkin Spice Liquid Stevia

2 TSP Pumpkin Pie Spice

1 TSP Organic Pure Maple Extract

DIRECTIONS:

Preheat to 350F and Place the crust into a cast iron pie pan or equivalent, cook until lightly crisp, then cool.

Mix all remaining ingredients together in a blender.

Pour into pie crust and place in the oven.

Cover the edges with a silicon pie crust shield to prevent edges from burning

Bake 45-50 min or until pie sets

Remove, cool for 30 min or refrigerate overnight.

Serve with coconut whipped cream