Karen Rose Tank, MS-Integrative Nutrition, Health & Diabetes Coach

Paleo Pumpkin Pie: Grain & Dairy Free


Prep Time

15 minutes

Cooking Time

45 minutes

Yields

8 people

Ingredients

Crust
•2 cups blanched almond flour (also known as almond meal)
•¼ teaspoon sea salt
•2 TBS coconut oil
•1 egg

Filling
•1 can pumpkin puree (15 oz)
•3 eggs
•½ cup coconut milk (full fat in the can- mix well before opening)
•20-30 drops stevia (replacement for ½ cup honey) - or use some of each
•1 TBS cinnamon and ¼ teaspoon each of cloves, ginger and nutmeg OR 2 TBS pumpkin pie spice blend

Directions


Crust

  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

  1. In a food processor combine pumpkin puree, and 3 eggs
  2. Pulse in coconut milk, stevia or honey, cinnamon, nutmeg, (or Pumpkin Pie Spice Blend) and salt
  3. Pour filling into crust
  4. Bake at 350° for 45 minutes
  5. Allow to cool, then refrigerate for 2 hours to become firm

Enjoy

Credit

Adapted from Elena's Pantry

www.elenaspantry.com