Ingredients

• 1 ½ cups unbleached all purpose flour
• ¼ tsp sea salt
• ⅓ cup coconut oil
• 3 tbsp rice malt syrup
• 3-5 tbsp cold water
• 2 ½ cup pumpkin, baked and pureed
• 2 tbsp Mayver’s Smooth Peanut Butter
• 3 tbsp rice malt syrup
• ¼ cup coconut cream
• 2 tbsp arrowroot
• 2 tbs organic cornstarch
• 2 tsp vanilla extract
• 2 tsp cinnamon, ground
• ½ tsp ginger, ground
• ½ tsp nutmeg, ground
• ¼ tsp cloves, ground

Method

1. Preheat oven to 180 degrees and have a 9-inch pie pan ready.
2. In a food processor, combine flour and sea salt. Add coconut oil and pulse until the coconut oil is in small pieces. Add rice malt syrup, pulsing a few more times until combined. Finally, add 2 tablespoons of water, pulse, and continue to add water 1 tablespoon at a time until dough starts to pull together. Remove from food processor and form dough into a disc.
3. On a well-floured surface, roll the dough out to a circle that is slightly larger than the pie pan. Transfer to the pie pan, crimp the edges, and pierce the bottom a few times with a fork. Pre-bake the pie crust for 8 minutes.
4. While pie crust bakes, whisk together the ingredients for the filling until well combined. Pour into the pie crust and return to the oven.
5. Bake pie for 55 to 60 minutes. Filling should have slightly puffed and be a darker colour. Remove from oven and let cool completely before serving.
6. Note: This pie is best made a day before, giving it ample time to set. Garnish with a drizzle of Mayver’s Smooth Peanut Butter