Full Recipe 👇 🥧 Crust (Einkorn + Coconut Flour) Ingredients: • 1 cup einkorn flour • 2 tbsp coconut flour • 3 tbsp coconut oil or grass-fed butter, melted • 2 tbsp raw honey • Pinch of sea salt • 1 tsp vanilla extract • 1–2 tsp cold water (if needed for binding) Instructions: 1. Preheat oven to 350°F (175°C). 2. Mix all dry ingredients (flours + salt) in a bowl. 3. Add melted coconut oil, honey, and vanilla → mix into a slightly crumbly dough. 4. If too dry, add 1–2 tsp cold water until it sticks together. 5. Press dough evenly into a 9-inch pie pan, forming a slight edge. 6. Optional: Pre-bake crust 8–10 minutes for stability. ⸻ 🎃 Pumpkin Filling Ingredients: • 1 ½ cups pumpkin puree • 2 large eggs • ½ cup raw milk • 3–4 tbsp raw honey (adjust for sweetness) • ½ tsp sea salt • 1 tsp Ceylon cinnamon • ½ tsp pumpkin spice blend • ½ tsp vanilla extract Optional: For creamier texture, add 1–2 tbsp coconut oil melted or 2 tbsp coconut milk/cream. Instructions: 1. In a bowl, whisk eggs lightly. 2. Add pumpkin puree, raw milk, honey, vanilla, cinnamon, pumpkin spice, salt → whisk until smooth. 3. Pour filling into prepped crust. 4. Bake 35–45 minutes at 350°F (175°C) until edges are set and center is slightly jiggly. 5. Cool completely, then refrigerate 1–2 hours before serving.