Pumpkin Pie

​Growing up I never liked pumpkin pie. It was too weird looking for me. I much preferred the fruit filled pies, mainly apple pie with ice cream, then later with cheddar cheese. I do miss apple pie with cheddar cheese. I might have to try it someday with a vegan cheese or maybe a goat version. I am tolerate goat cheese more than cows cheese. Which is funny since I spent so much of my youth in Wisconsin the dairy state. Even went to school at University of Wisconsin- Madison which has a dairy science major and a farm on their campus. When I was an undergrad there, every semester we lined up at the barn to get our registration forms to then proceed to the various buildings to register for classes.  Can you tell I went to school pre-internet!! At any rate I digressed, I know LOVE pumpkin pie. I even had a favorite pumpkin I made every year. However last year when I my husband was diagnosed with an egg allergy I need to make a change. 

I have discovered that Momma's Mammoth Munch makes a great pie crust. This summer I made a blueberry pie with the Blueberry Bliss flavor. It was delish!!! So this fall I decided to make our pumpkin pie using the limited release flavor of Pecan Pumpkin Spice.  Oh my the crust is so crunchy, yet flaky. It's the perfect compliment to a nice creamy pumpkin pie. 

Ingredients: 
Crust: 
3/4 C Momma's Mammoth Munch Pecan Pumpkin Spice
1/4 C coconut flour
1 tbsp tapioca flour
1 tbsp coconut sugar
1 flax egg (1 tbsp ground flax + 2 tbsp of warm water)
1 tbsp cold lard

Pulse the Momma's Mammoth Munch until it resembles a flour. Be careful not to go as far as making it into a nut butter. Combine Momma's flour with rest of the dry ingredients. Cut the lard into the flour mixture until is resembles pea size balls and it looks crumbly. Next mix in the flax egg. Roll out between to pieces of parchment paper. Then flip the dough onto the pie pan. Gently tap it down. Don't worry about any tears just pat the tears down. The dough is sticky enough to solve that problem. 
Bake in 350 oven for 15 minutes. 

This recipe works great for a blueberry pie using Blueberry Bliss.  The Cacao Crunch makes a great chocolate cream pie crust. 

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