Perfect Paleo Pumpkin Pie

2011-11-20
  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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*Crust:
Ingredients:

1 1/2 cups almond flour
pinch of sea salt
1 tablespoon cinnamon
2 tablespoons honey
1/3 cup olive oil

Directions:

preheat the oven to 350 degrees
lightly grease pie pan
mix all ingredients together with a spoon (make sure all almond flour has been moistened)
dump dough into the middle of the pan and spread out and onto the edges of the pie pan – it is not going to be perfect and will slide down the sides a little- it\’s okay!
bake for 10 minutes

*Pie Filling
Ingredients:

1 can pumpkin (the small can not the large one)
2 free range eggs
1/3 cup honey
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon pure vanilla
1/4 cup coconut milk (yes, the kind from a can- not So Delicious or the \”light\” version)

Directions:
Ignore the missing piece- it was yummy :)

in a large bowl, whisk together eggs, honey, vanilla and coconut milk
stir in pumpkin, pumpkin pie spice, and cinnamon (use a spatula/spoon)
mix until it looks creamy
once pie crust is done…
pour filling into the baked pie crust and smooth out the top
put back into the oven for 45-60 minutes (do the toothpick test)
let cool then ENJOY! :)

Ingredients

  • 1 1/2 cups almond flour
  • pinch of sea salt
  • 1 tablespoon cinnamon
  • 2 tablespoons honey
  • 1/3 cup olive oil
  • filling ingredients in directions

Method


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Recipe Comments

Comments (8)

  1. posted by angie on November 25, 2011

    I love the flavor of this crust, but couldn’t keep it from burning. Any suggestions from anyone? It was black. The filling was great, but in order to keep it in the oven long enough to set and not be runny, it burned the crust pretty badly!

  2. posted by Clay Caldwell on June 26, 2012

    Maybe use something beside olive oil? Worth a shot.

  3. posted by D on July 6, 2012

    Try using a cookie sheet under the pie in the oven to prevent burning. I wouldn’t use olive oil in baking either, it really is just too hot for it.

  4. posted by chrysdc on October 17, 2012

    Used a little over 1/3 coconut oil for the crust and it turned out great. Added a little extra coconut cream also. Great recipe.

  5. posted by Tara on November 10, 2012

    What size pie dish was used? I found that my crust was very thin. I used a 9″ pie dish.

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