Paleo Pumpkin Pie

Paleo Pumpkin Pie


Makes one 9” pie.

Ingredients :
For (Pie Crust):

1 1/4 cups raw pecan pieces
1 cup blanched almond flour
1 egg white
generous pinch of salt

1/2 cup coconut sugar
1/4 cup agave nectar
2 tsp tapioca flour
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
15 ounces canned pumpkin
12 ounces almond milk, preferably homemade

Direction :

1. Preheat oven to 375F.

2. Grind pecans in a food processor or blender until finely ground and starting to clump together. Mix pecans, almond flour, egg white, and salt together (you can pulse in your food processor or do this by hand). Press/pinch into a 9” pie plate (an 8” deep dish pie plate will work too). Pierce the crust with a fork every 1/4” or so to stop the shell from bubbling up while it bakes. Bake for 15 minutes, until starting to turn golden brown. Let cool at least 10 minutes before pouring the custard in. Turn the oven up to 425 degrees.

For Filling.
3. Mix sugar, agave, tapioca, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in milk. Pour into cooled pie shell. Cover the edges of the pie pan and crust in foil so your crust doesn’t overcook and burn around the edges.

4. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 more minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Can be made a day in advance, cool and then store in the refrigerator overnight.


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