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