1/2tspmonk fruit powdercan forego Stevia and just use 1 tsp pure monk fruit
4scoops or 1 dash stevia2 dashes/ 1/8 tsp for double batch
1tbspmaca(optional, but yummy)
2-3tspvanilla extract
1tspmaple extract
2-3tspground cinnamon
1tspground nutmegMace for strict AIP
1/2tspground cloves
pinchsalt
1/2tspallspiceleave out if on strict AIP
1/2tspagar agar powder
Instructions
For the Pie Crust:
Preheat oven to 350°F
Make konjac eggs
In a bowl combine coconut flour, monk, salt, and coconut oil
Add the konjac egg and mix with a pastry cutter until crumbly and then form into a ball. Add ice cold water if needed. Chill for 20 minutes.
Form into pie or tart pan and bake for 10 minutes.
Remove and let cool.
For the Filling:
Whisk together everything except the agar agar in a pot over low to medium heat until smooth and completely mixed. Taste. Add spices, maple extract and vanilla. Alternatively you can whisk this vigorously over heat.
Whisk in the agar agar powder and keep whisking vigorously until completely smooth.
Keep stirring, the pumpkin mixture should start bubbling. Turn the heat down and let it cook for another 2-3 minutes, stirring often. (Agar needs about 5 minutes total over heat)
Remove from heat and continue whisking.
Pour into your prepared pie crust and let it chill overnight. Serve with whipped coconut cream or coconut vanilla ice cream. If making custards, pour into your cups and let chill for a few hours.
Notes
Note: If you do not have agar agar powder, you can sub with eggs or 1 tbsp gelatin (if you can tolerate them) or sub the coconut milk with coconut cream.