NOTES:u003cbru003e*You can use a frozen pie crust if desired, and bake it with the fillingu003cbru003e*Instead of the nutmeg, ginger and cloves, you can substitute 1 tsp of pumpkin pie spice u003cbru003e
-1 Preheat your oven to 350 F
-1 To make the crust, mix together the cassava flour, almond flour, and salt in a medium bowl. Pour in the egg, maple syrup, and coconut oil and combine together until a dough forms.
-1 Flatten the dough into a greased 10u0022 pie dish, pressing it up against the edges of the dish to create the crust. You can leave the edges leveled, or create a wave pattern by pinching the dough down.
-1 Prick the bottom of the pie with a fork a few times, to allow air to circulate while baking. Bake the crust for 10 minutes. Remove from oven and let cool while you prep your filling.
-1 For the filling, whisk everything together except the tapioca flour until smooth.
-1 Pour in the tapioca and whisk together, making sure there are no clumps.
-1 Pour the filling over the crust. Bake for a total of 60 minutes. For the first 40 minutes, cover the pie with foil so that the crust doesn't burn. After 40 minutes, remove the foil and continue baking for 20 minutes. The top of the pie should be slightly jiggly, but not too wet. It will continue to set once it cools.
-1 Let the pie cool for at least 2 hours before serving. You can prep it a day in advance and let it set in the fridge overnight. Serve with your favorite whipped cream!
-1 Leftovers will stay fresh in the fridge for up to 1 week.
