This vegan and paleo pumpkin pie will be the best Thanksgiving dessert at the table! Perfectly crisp crust with creamy, wonderfully spiced pumpkin pie filling.
Preheat the oven to 350°F (175°C).
Combine the almond flour, coconut flour, and salt in a large bowl. Add the coconut oil, maple syrup and flax egg and work it into a dough. The dough will seem crumbly at first, but it should come together just fine.
Grease a 9-inch round pie pan with a little bit coconut oil.
Spread the crust dough evenly in the pie pan, making sure to press it firmly so it sticks together. Press the edges down against the rim — this will help the crust stay put as it bakes. Crimp the edges with your fingers or press with the tines of a fork.
Cover the crust with a sheet of parchment paper and fill it halfway with dried beans or pie weights. (If you don't do it, the crust will dome as it bakes). you might also use a pie shield or a few strips of aluminum foil to prevent the edges of the crust from browning too much.
Bake the crust until the bottom is just beginning to color, about 20-30 minutes.
Blend the pumpkin puree, coconut milk, coconut sugar, spices, vanilla, and salt in a high-speed blender.
Pour a few tablespoons of the pumpkin pie filling into a medium saucepan and dissolve the kuzu root starch. Add the agar agar powder and dissolve it as well.
Pour the rest of the filling into the saucepan and whisk to combine.
Bring the pumpkin pie filling to a gentle boil. Gently simmer, stirring constantly, until thickened, 2-3 minutes. (The mixture does have to boil in order to activate the agar).
Pour the hot pie filling into the pre-baked pie crust. Let it set on the counter (or in the refrigerator) until firm, 3-5 hours.
*1 Tbsp. (7 g) golden flaxseed meal + 2 1/2 Tbsp. (37.5 ml) water. Whisk and let the mixture sit for 10 minutes. Then use as instructed.
**1 (15 0z) can equals 2 cups pumpkin puree.
***Feel free to substitute the kuzu starch for arrowroot starch.