Serve with whipped cream or whipped coconut milk.

Equipment Needed

Measuring cups and spoons, 9" pie pan, food processor, and a spatula


To make the pie crust, combine 1 egg, almond flour, melted coconut oil and 1/2 teaspoon of salt in a food processor and pulse for 30 seconds.

Dump the contents onto a counter that has been covered with plastic wrap and form a ball.

Preheat the oven to 350°. Put the dough ball in the centre of a 9" pie pan and press into an even layer covering the bottom and sides of the pan.

Poke holes in the pie crust every inch or so with a fork, this is called docking, and it will prevent the dough from bubbling up in the oven. Bake the pie crust in the oven for 8 to 12 minutes or until it becomes slightly brown.

Combine the 2 eggs, pumpkin purée, maple syrup, xylitol, all spice and the remaining sea salt in the food processor and purée until smooth. 

Transfer the contents into the baked pie crust and return the pie to the 350° oven for 50 to 60 minutes or until all the filling has set and the crust is a deep golden brown. 

Remove the pie from the oven and let cool completely before serving.