Paleo Pumpkin Pie

Recipe courtesy of Elana’s Pantry. See her website and recipe here.

Pie Crust Ingredients:

• 2 cups almond flour

• ¼ tsp sea salt

• 2 tbsp coconut oil

• 1 egg

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-inch pie dish

Filling Ingredients:

• 14-16 ounces pumpkin puree (fresh or canned)

• 3 eggs

• ½ cup coconut milk

• ½ cup honey

• 1 tbsp cinnamon

• 1 tsp nutmeg

• 1/2 tsp sea salt

• 1 Paleo pie crust, unbaked

1. In a food processor combine pumpkin puree and eggs

2. Pulse in coconut milk, honey, cinnamon, nutmeg, and salt

3. Pour filling into Paleo pie crust

4. Bake at 350° for 45 minutes

5. Allow to cool, then refrigerate for 2 hours to set up