A delicious holiday-worthy, healthy, sugar-free, gluten-free, ketogenic pie  – nobody will complain about this!

For the Crust

• 3 C nuts of your choice – chopped fine
• 3 T coconut oil or grass-fed butter
• 2 T coconut or almond flour
• 2 T Xylitol
• 1 t Ground cinnamon
• 1 t Organic vanilla extract

For the Pumpkin Pie Filling

• 3 eggs or if vegan, 3 “flax eggs” (3 Tbsp ground flax + 7.5 Tbsp water)
• 1 (15 oz) Can organic pumpkin puree (or 2 cups fresh pumpkin puree)
• 1 C Full fat organic coconut milk
• 2 t  Organic vanilla extract
• ¾ C Xylitol or Monk Fruit
• ½ t Sea salt or Himalayan salt
• 1 t pumpkin pie spice
• 1 t ground cinnamon

For the Coconut Cream Topping

• All the cream from a cold can of full-fat coconut milk – skim it off the top
• 1/4 C fine ground Xylitol (use a coffee grinder) or powdered Monk Fruit
• 1 t Organic vanilla extract

Directions

Make the crust by combining the ingredients in a food processor

Push this mix into a greased  pie pan or casserole dish

Bake the pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven.

Bake for 10-12 minutes, or until lightly browned.

Please keep an eye on it –  nut crusts burn easily and can taste burnt even if they don’t look it…. Cool completely before filling.

Next, blend all the pie filling ingredients with a whisk until smooth.

Pour into the cooled crust and bake at 350 degree F (175 degree C) for 40-45 minutes until the filling is lightly set.

Note:You may need to cover the edges of crust with foil towards the last 10 min to avoid getting too dark.

For the coconut cream topping  whip all the ingredients together with a hand mixer, until you get the consistency of whipped cream.

*For a non-vegan version, substitute the flax eggs with large free-range eggs and the coconut oil with grass fed butter