The holidays are here!! Eating Paleo during the holidays can be very simple, and fun! As we all know, Pumpkin Pie is a very popular dessert, and can be enjoyed by everyone!! With some simple swaps, Pumpkin Pie can be made into a delicious, healthy, Paleo friendly dessert! Here is an amazing recipe from on of our Chefs, Lisa Van der Spoel.

Pumpkin pie

Crust:


  • 1 1/2 Cups almond flour
  • 1/4 Cup butter- melted (Kerigold brand)
  • 1 Tsp. salt- optional

  1. In a large bowl combine all ingredients, mix until doughy texture.
  2. Place dough into a 9 in. pie dish and set aside.


Filling:

  • 2 Cups pumpkin puree- can use roasted pumpkin or canned- room temperature.
  • 1 Cup coconut milk
  • 3 eggs- room temperature
  • 1/2 Cup honey- optional
  • 1 Tbsp. arrowroot starch
  • 3 Tsp. cinnamon
  • 2 Tsp. ground ginger (powder)
  • 1/2 Tsp. nutmeg
  • 1/4 Tsp. ground cloves

* The eggs and pumpkin must be at room temperature to prevent the coconut milk from solidifying when mixing together.

  1. Pre-Heat oven to 350 F.
  2. In a large bowl combine pumpkin, coconut milk, eggs, and honey.
  3. In a small bowl combine remaining ingredients. 
  4. Add spices to mix and combine well. 
  5. Poor into shell and bake for 50-60 minutes.



 


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