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–+ servings
Paleo Pumpkin Pie

Paleo Pumpkin Pie

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Servings 8 slices

Ingredients
  

Crust

  • 1 cup almond flour
  • ⅓ cup coconut flour
  • 1 tbsp coconut sugar
  • 2 eggs
  • 2 tbsp coconut oil
  • ¼ cup cold water
  • ¼ tsp salt

Filling

  • 1 (15oz) can pumpkin puree
  • ½ cup almond milk
  • 2 eggs
  • ½ cup pure maple syrup
  • 2 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ¼ tsp nutmeg

Instructions
 

  • Preheat the oven to 350 degrees. In a food processor, add all of the crust ingredients except for the water. Pulse a few times to combine the ingredients, then slowly pour in the water while the food processor is on. It will quickly turn into a ball of dough.
  • Wrap the dough in plastic wrap and let it sit in the fridge for 10-20 minutes, this will help it firm up and make it easier to press into the pie dish.
  • Oil the bottom of your pie pan, and gently press the crust out with your fingers, making sure that you go up the sides. Do your best to make it an even crust all the way around. Next, pierce the crust with a fork a few times.
  • Bake the crust for 12-15 minutes, until it is firm. You don't want a soggy crust. 
  • In the meantime, prepare the filling. In a large bowl, whisk together all of the filling ingredients until you have a smooth consistency.
  • When the crust has baked and firmed up, remove from the oven and pour the filling into the pie pan (do not over fill) and bake for 45-50 minutes until firm and knife comes out clean in the center. 
  • Allow the pie to cool for at least an hour before serving.
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