1 1/4 Cup Arrowroot Starch (Bob's Red Mill)
1 Cup Almond Meal (Bob's Red Mill)
1 Teaspoon Ground Cinnamon (Simply Organic)
2 teaspoons Pumpkin Pie Spice
1/4 teaspoon Ancient Fine Sea Salt Shaker (Real Salt)
1/4 Cup Raw Honey (My Local Honey)
3 Tablespoons Coconut Milk 100% Pure (Aroy-D)
2 Tablespoons Paleo Brown Butter Ghee (Pure Traditions)
1 Teaspoon Vanilla Extract (Simply Organic)
1/3 Cup Organic Pumpkin (Farmer's Market)
1 Tablespoon Raw Honey (My Local Honey)
1/4 Cup Almond Meal (Bob's Red Mill)
1 Large Egg
Combine arrowroot flour, 1 cup almond flour, cinnamon, pumpkin pie spice, salt, 1/4 cup honey, brown butter, coconut milk, coconut oil, and vanilla until combined.
Form dough into a ball, wrap in parchment paper, and refrigerate for 1 hour.
Combine pumpkin, 1 tablespoon honey, 1/4 cup almond flour, and egg.
Preheat oven to 350 degrees.
Roll out the crust to 1/4 inch thick between two sheets of parchment paper.
Use a cookie cutter to cut out desired shape, my cutter was a 4 inch pumpkin.
Use a paring knife, cut out face shapes in half the crusts, if dough starts to crumble put back in the refrigerator for 5 minutes.
Place 1 tablespoon of filling on top of the crusts without cut outs.
Place cut out crust on top of the crust with filling.
Press down on the edges with a fork to seal. Bake for 18-22 minutes, or until edges are golden and middles are set.