SIBO and allergen friendly pumpkin pie to spice up your holiday table!
Preheat oven to 350 degrees. Grease the bottom and sides of glass pie pan with a little bit of the coconut oil.
In a food processor, pulse pecans until finely chopped.
Combine pecan mixture with almond flour, flax meal, sea salt, and cinnamon in the food processor and blend until ingredients are thoroughly combined.
In a small bowl, melt 2 tablespoons coconut oil and 1 tablespoon honey. Stir melted mixture into dry ingredients.
Pour crust mixture into the greased pie pan. Using your fingers, press down firmly, beginning in the middle of the pan and slowly working your way to the edges. This is a crucial step that will ensure your pie crust is not crumbly.
Bake crust 12-15 minutes. It is done cooking when golden brown.
In a medium saucepan, add gelatin, pumpkin pie spice, and 2 tablespoons of water, stirring over a low heat to form a paste. Add coconut milk, water, pumpkin puree, and honey to the saucepan. Heat on low for about 10 minutes, stirring until warm throughout.
The mixture should be smooth and warm when done. Pour filling into crust and allow to set in refrigerator for at least three hours. Please note that this pie is best enjoyed cold or at room temperature (the gelatin will melt if it's heated).
*Ingredients can be purchased at Trader Joe's