I called on my aunt Diane, who is my family's resident pie-maker, for this recipe. She's perfected her grain-free, honey-sweetened pumpkin pie over the last several years, and now she's agreed to pass it on to you.
1 cup almond flour
1/2 cup arrowroot powder
1/4 cup ground pecans
1/4 tsp sea salt
5 tbsp cold butter, lard, organic palm shortening
1 large egg
1-2 tbsp cold water
Mix flour, arrowroot powder, ground pecans, and salt in a large bowl. Cut in the butter or shortening, mixing with your fingers until it's a crumbly consistency. In a separate bowl, whisk the egg with one tablespoon water. Add to the dry ingredients and knead until it forms into a ball, adding the other tablespoon of water if needed. Wrap the dough ball in plastic wrap or parchment paper and place in the refrigerator for an hour. During this time, prepare the pumpkin filling.
At the end of the hour, preheat oven to 350, remove the dough, and roll it out between two pieces of parchment paper, then use your fingers to push the dough into a 9-inch pie pan. Pre-bake in the oven for 15 minutes.
1 can of pumpkin filling (no added ingredients)
1/2 cup of butter or cold-pressed coconut oil (cold-pressed tastes less coconut-y)
3/4 C honey
1/2 C heavy cream or coconut cream
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla extract
Mix together pumpkin and butter or coconut oil and incorporate with a mixer. Add honey, milk, eggs, spices, and vanilla and beat on medium speed until smooth. After pre-baking your pie crust, add the filling and bake at 350 for 50-60 minutes, or until a knife or toothpick inserted into the center comes out clean.