My friend Paula from @sweetnotsugarnz has done a marvellous job of a keto pumpkin pie using little bare coconut cream. Perfect for the season! For the base you will need: 1 cup almond meal 1/2 cup LSA (ground linseeds, sunflower seeds and almonds) 1/2 cup finely chopped pecans 2T melted coconut oil 1T sweetener (I use sweetnz classic blend) 1t ground ginger 1t ground cinnamon To make: mix all of the base ingredients and press firmly into greased tart tray and bake at 180 degrees until golden. Let the base cool. Filling-you will need: 2 cups diced pumpkin 1 tsp melted coconut oil 1 can little bare coconut cream 1 tsp ground ginger 1 tsp ground cinnamon 1 tsp vanilla paste Sweetener-to taste 1T good quality gelatin 1/2 cup water To make: Preheat the oven to 180 degrees. Place the pumpkin in a roasting dish with 1 tsp of melted coconut oil and bake until soft and cooked through. Blend the roasted pumpkin and little bare coconut cream in a blender (or in a saucepan with a stick blender) and blend until smooth. Add cinnamon, ginger, vanilla and sweetener to taste. Bloom the gelatin by adding to the water. Add this to the pumpkin mix. Place in a saucepan and bring the filling mixture to a simmer for 5 mins. Pour into cooled base. Set in fridge and serve with extra coconut cream.