I think I found my pumpkin pie for Thanksgiving. With some "real" whipped cream and stevia sweetner, I am set!
Paleo Pumpkin Pie
1 (15 ounce) can pumpkin puree (or 1½ cup homemade pumpkin puree)
½ cup coconut milk
⅓ cup honey
1 teaspoon cinnamon
½ teaspoon nutmeg
1 Paleo Pie Crust, unbaked
In a food processor combine pumpkin puree, and eggs
Pulse in coconut milk, honey, cinnamon, and nutmeg
Pour filling into Paleo Pie Crust
Bake at 350° for 45 minutes
Allow to cool then refrigerate for 2 hours to set up
Makes 1 pie
For this Paleo Pumpkin Pie recipe, be sure to use the 23 cm (9 inch) pie dish. My crust looks so pretty because I pressed the Paleo Pie Crust dough up over the edges of the pie dish and then made little indentations with a fork. When I baked the Paleo Pumpkin Pie I covered the crust edge with a pie crust protector.
Paleo Pie Crustprinter friendly
2 cups blanched almond flour
¼ teaspoon celtic sea salt
2 tablespoons coconut oil
Place flour and salt in food processor and pulse briefly
Add coconut oil and egg and pulse until mixture forms a ball
Press dough into a 9-inch pie dish
Bake at 350° for 8-12 minutes
Makes 1 pie crust
This recipe is based on my Gluten Free Tart Crust Recipe. I took the time to retest it in a 9-inch pie dish to double check that it would work.
If you wish to use this almond flour pie crust for a pie that requires baking, simply do not pre-bake it. Load it up with your filling and bake according to the recipe of your choice, or until your pie is all the way cooked through. What do you think you’ll put in this Paleo Pie Crust? Fruit filling, cream filling, quiche –or something else altogether?