Crust

    1 Tbsp Coconut oil (melted)
	1 Tbsp MCT oil
	1 Tbsp Walnut oil
    2 eggs well beaten
    1 ½ Cups almond flour
	½ Cup coconut flour
	2 Tbsp arrowroot powder
	2 Tbsp Nutritional Yeas flakes
	2 Tbsp (about 36g) digestion resistant maltodextrin aka fibersol2
    ¼ Cup sugar-free granulated sweetener
	½ Tsp fresh ground nutmeg
	½ Tsp home ground cinnamon
    Large Pinch himalayn salt

 Filling

    1 15-oz. can pumpkin puree (about 2 cups)
    1 Cup full-fat canned coconut milk
    ¼ Cup sugar-free granulated sweetener
	¼ Cup Yacon syrup
    3 medium eggs
	1 Tbsp Inulin powder
    1 Tsp Mexican vanilla
	1 Tsp fresh ground nutmeg
    1 ½ Tsp pumpkin pie spice
    ½ Tsp himalayn salt

Preheat oven to 350f.

Line 9x9 pan with parchment paper.

Combine all dry crust ingredients in food processor, pulse a few times to combine.

Combine all wet Crust ingredients in bowl and whisk till well combined. Add to dry and mix in food processor until combined. Crust should be crumbly. Press into pan. Put in preheated oven for 15 mins or until lightly browned. Remove from oven and cool 5-15 mins.

While crust is baking, add all filling ingredients to food processor, mix well.

Once crust has cooled pour filling into crust. Bake for 50-60 min testing for clean toothpick. Once toothpick comes out clean cool for 1 hours on counter and 2 hours in fridge.

Rough
Nutrition Facts
Servings: 12
Amount per serving
Calories 	195
% Daily Value*
Total Fat 15.2g 	19%
Saturated Fat 5.7g 	29%
Cholesterol 77mg 	26%
Sodium 52mg 	2%
Total Carbohydrate 13g 	5%
NET carbs 7g
Dietary Fiber 3.6g 	13%
Total Sugars 4.8g
Protein 6.7g
Vitamin D 7mcg 	36%
Calcium 55mg 	4%
Iron 2mg 	10%
Potassium 140mg 	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.