Paleo Pumpkin Pie

Do you love pumpkin pie on Thanksgiving?

Or do you just want to participate in

the traditional dessert, but you do not want all the unhealthy ingredients that go into pumpkin pie?

Here is a perfect full-fat and delicious Paleo Pumpkin Pie!

Paleo Pumpkin Pie with Paleo Crust

Servings: 10-12

Ingredients

Pie Crust:

• 1 C Blanched Almond Flour

• 1 C Coconut Flour

• 2 Tbsp Coconut Oil

• 1 Egg

• 1/3 C Water

• 1 Tbsp Vanilla Extract

• 1 Tbsp Cinnamon

Pie Filling:

• 1/2 C Full Fat Coconut Milk

• 15 oz Pumpkin Puree

• 1 Egg

• 2 Egg Whites

• 3 Tbsp's Organic Raw Coconut Sugar or other Sweetener of Choice

• (The pumpkin pie was not super sweet, if you would prefer it sweeter add more of your desired sweetener)

• 1 Tbsp Cinnamon

• 1 tsp Nutmeg

• 1 tsp Cloves

• 1 tsp Allspice

• 1/8 tsp Salt

Directions:

Pie Crust:

1. In a food processor, blend coconut flour, almond flour and salt until mixed.

2. Add in egg, water, vanilla extract and cinnamon.

3. Blend until forms into a dough ball.

4. Press pie dough into a 9 inch pie pan.

Pie Filling:

1. In a food processor, combine the pumpkin puree, egg and egg white.

2. Add in coconut milk, coconut sugar, cinnamon, nutmeg, cloves, allspice and salt.

3. Pour pie filling into pie crust.

4. Bake at 350 degrees for 45 minutes or until done.

Note: I topped mine with roasted pecans!