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
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