Kabocha (Japanese Pumpkin) Pie With A Coconut Flour Crust - cooking recipe

Ingredients

COCONUT FLOUR PIE CRUST
1/2 cup butter (1 stick, melted)
2 whole eggs
1/4 teaspoon sea salt
3/4 cup coconut flour
1/4 teaspoon stevia (to taste) or 1/4 teaspoon Splenda sugar substitute (to taste)
PIE FILLING
2 cups pureed kabocha squash
6 ounces heavy cream (non-dairy, Paleo version) or 6 ounces full-fat coconut milk (non-dairy, Paleo version)
1 whole egg
1 tablespoon coconut flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon sea salt
1/4 teaspoon stevia powder or 1/4 teaspoon Splenda sugar substitute, to taste

Preparation

COCONUT FLOUR PIE CRUST:
Preheat oven to 400 degrees.
In medium bowl, beat butter, eggs, and salt together with a fork.
Add coconut flour. Mix well, until there are no clumps.
Gather dough into a ball, then pat it into a 9-inch greased pie pan.
Prick dough with a fork several times.
Bake for 9 minutes, then let cool.
PIE FILLING:
Preheat oven to 400 degrees.
In a large bowl whisk egg.
To puree pre-roasted squash, use a food processor, electric mixer or blender. Peel off and discard skin. Depending on size of device used, puree squash in small batches to avoid lumps. Puree should be smooth and slightly silky.
Add heavy cream and kabocha puree to the bowl; mix well.
Add coconut flour; mix until there are no more lumps.
Add spices, sea salt and sweetener of choice; mix well.
Pour mixture into premade pie crust.
Carefully place pie on middle rack in oven.
Bake 20-30 minutes or until a fork inserted into center comes out clean.
Allow to cool for 10 minutes.