Pumpkin Pie

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.