Ingredients

• 1/2 cup tapioca flour
• 1/2 cup sweet potato flour (I used Zocalo)
• 1/4 teaspoon salt
• 1/4 cup palm shortening
• 1/3 cup pumpkin puree
• 2 teaspoon vanilla
• filling
• he rest of the can of pumpkin puree, 1 1/3 cups
• 1 cup coconut cream (about 1 can full fat coconut milk)
• 1 teaspoon vanilla
• 4 teaspoon gelatin
• 2 tablespoons honey
• 3 tablespoons maple syrup
• 1 teaspoon cinnamon
• 2 teaspoons ginger
• 1/2 teaspoon mace
• 1/4 teaspoon cloves
• 1/4 tsp salt
• 1 crust from above

Directions

1. eheat the oven to 350.

2. Work all ingredients into a dough.

3. Press into a 8” shallow pie plate, spring form cake pan, or silicone round cake pan mold.

4. Poke all over with a fork, even the sides.

5. Bake for 28-30 minutes, until starting to brown.

6. Directions (Pie):

7. Bloom gelatin in coconut cream.

8. Heat all ingredients except pumpkin puree in small saucepan over medium heat until just starting to simmer and gelatin is dissolved.

9. Add pumpkin puree, and remove from heat. Let cool until crust is out of the oven.

10. Pour into crust. Refrigerate until set, at least 4 hours.

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