Sugar Free Pumpkin Pie

Step 1

Pre-heat your oven to 180 Celsius / 350 Fahrenheit. Line the bottom of a 9 inch pie dish with parchment paper. Grease the sides.

Step 2

In a food processor or with a hand mixer (use a tall jug), blend the ingredients for the pumpkin pie base. Blend until they resemble sticky crumbles and the coconut is starting to release its oils.

Step 3

Press the dough into the pie dish with your hands.

Step 4

In a food processor or with a hand mixer, blend the pumpkin, coconut cream, sweetener, vanilla, pumpkin spice and cinnamon.

Step 5

Now add your eggs and blend until fully combined.

Step 6

Pour the filling into the pie dish and bake for 30 minutes.

Step 7

Remove from the oven and cover the crust with aluminium foil so the edges do not burn. Simply cut out a shape like a halo and gently lay it over the edges. Return to the oven for another 30 minutes.

Step 8

Let the pie cool to room temperature. Dust with powdered sweetener and serve with coconut whipped cream or whipped cream.