Paleo Pumpkin Pie 

Ingredients:

Note - if you have a large 9.5" pie dish double the recipe and any leftovers can be baked in small ramekins without the crust for a yummy pumpkin custard. 

  • 15 oz canned pumpkin puree, or 1½ cups roasted pumpkin puree
  • 3 large eggs
  • ½ cup full fat coconut milk
  • ½ cup honey or maple syrup
  • 1 teaspoon of vanilla 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom 
  • ⅛ teaspoon sea salt 
  • 1 paleo pie crust, unbaked (see recipe below) 

Directions: 

  1. In a food processor combine pumpkin puree and eggs
  2. Pulse in coconut milk, honey, cinnamon, nutmeg, and salt
  3. Pour filling into pie crust 
  4. Bake at 350° for 45 minutes
  5. Allow to cool then refrigerate for 2 hours to set up

Paleo Pie Crust

Ingredients: 

  • 2 cups blanched almond flour
  • 1/4 teaspoon celtic sea salt 
  • 2 TBSP coconut oil, melted
  • 1 large egg

Instructions:

  1.  Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball 
  3. Press dough into a 9.5" glass pie dish