Paleo Pumpkin Pie

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There is no better time to make this Paleo Pumpkin Pie recipe than this upcoming Thanksgiving holiday! Pumpkin is a great source of fiber, iron, and magnesium. It also promotes immunity and helps improve heart health. Nutmeg contains plenty of antioxidants and has antibacterial properties. Cinnamon supports healthy blood sugar levels and helps to combat inflammation. Cloves are a rich source of manganese and a great fall flavor. Top off this pumpkin pie with paleo whipped cream and enjoy!

Ingredients:

Crust:

  • 2 cups almond flour

  • ½ tsp baking soda

  • ¼ tsp sea salt

  • ½ tsp cinnamon

  • 1 egg

  • ¼ cup coconut oil, melted

  • 2 tbsp coconut sugar

Filling:

  • 1 15 oz. can of pumpkin puree

  • ⅔ cup coconut sugar

  • 2 eggs

  • Top of 1 can of coconut milk (hard part that settles at the top of can after being refrigerated overnight)

  • 2 tbsp arrowroot starch

  • ½ tsp nutmeg

  • 1 tsp cinnamon

  • ¼ tsp sea salt

  • ½ tsp ginger

  • ¼ tsp ground cloves

Instructions:

1) Preheat oven to 350 degrees F. Grease an 8-inch pie dish with coconut oil and set aside.

2) In a large bowl, combine the almond flour, baking soda, sea salt, and cinnamon.

3) In a small bowl, mix together the egg, coconut oil, and coconut sugar.

4) Combine the wet and dry ingredients, and mix together well.

5) Transfer the mixture to the pie dish and spread evenly.

6) Then, begin to make the filling by adding all ingredients to a food processor. Pulse until smooth.

7) Pour the filling mixture over the pie crust. Bake for 50 minutes or until edges begin to brown and center is fully cooked.

8) Let cool before serving and enjoy for up to 5 days!