Paleo Pumpkin Pie

Every Thanksgiving I really look forward to making this pumpkin pie.  I think I need to come up with an excuse to make it more frequently because it is one of our favorites.  I have combined a couple of my favorite recipes from Danielle Walker and Elana Amsterdam to come up with this perfect pumpkin pie.  There are many crust recipes out there but I love this one with the pecans in the crust since it compliments the pumpkin so perfectly.  Every year my family really looks forward to this pumpkin pie and hope your family does too!


Crust Ingredients:

• 1 1/2 cup almond flour
• 3/4 cup whole pecans
• 1 tbs coconut oil
• 2 tbs honey
• 1 egg
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger

Pie Ingredients:

• 1 (15oz) can pumpkin puree
• 3 large eggs
• 1/2 cup coconut or almond milk
• 1 tsp vanilla extract
• 1/2 cup maple syrup
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Instructions:

1. For the crust, add the pecans to a food processor until they have turned into a coarse flour
2. Add the rest of the ingredients and process for 15 seconds, until a dough forms.
3. Press the dough into an 8 or 9 inch pie plate, spreading it up the sides and covering the bottom. Prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.
4. Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
5. In a food processor combine the pumpkin and eggs.
6. Pulse in the milk, honey, vanilla and spices.
7. Pour filling into pie crust.
8. Bake at 350 degrees for 45 minutes.
9. Allow to cool then refrigerate for 2 hours to set up.

This recipe was adapted from Danielle Walker's paleo pumpkin pie:http://againstallgrain.com/2011/11/22/grain-free-and-dairy-free-pumpkin-pie/