Ingredients:

  • 1.5 cups (180g) almond flour
  • 3 tbsp (42g) melted coconut oil
  • 1 tbsp (12g) maple syrup
  • 0.25 tsp (1.5g) sea salt
  • 15 oz (425g) canned pumpkin purée
  • 0.25 cup (60ml) strong espresso or concentrated coffee, reduced by half
  • 0.5 cup (120ml) unsweetened evaporated milk
  • 0.33 cup (65g) maple syrup
  • 2 large eggs
  • 1 tbsp (8g) cornstarch
  • 1 tsp (2g) pumpkin pie spice
  • 1 tsp (5ml) vanilla extract
  • 1 cup (240ml) chilled heavy cream
  • 1 tbsp (12g) powdered sweetener
  • 0.5 tsp (2.5ml) instant espresso powder

Instructions:

  1. Combine almond flour, melted coconut oil, maple syrup, and salt in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
  2. Bake the crust at 350°F (175°C) for 8–10 minutes until the edges are a light mahogany brown. Let it cool completely.
  3. Whisk the pumpkin purée, reduced espresso, evaporated milk, and maple syrup in a saucepan over medium heat.
  4. Stir in the pumpkin pie spice and vanilla, heating until the mixture is steaming but not boiling.
  5. Remove from heat and slowly whisk in the eggs and cornstarch until the batter is velvety and smooth.
  6. Pour the filling into the pre-baked crust and bake at 350°F (175°C) for 35–40 minutes until the edges are set and the center has a slight wobble.
  7. Allow the pie to cool on a wire rack at room temperature for one hour, then transfer to the refrigerator for at least 4 hours.
  8. Whip chilled heavy cream with powdered sweetener and instant espresso powder until stiff peaks form, then top the chilled pie.