We enjoyed this Christmas Eve. I've tried several recipes for Paleo pumpkin pie, and this is my very favorite so far! This dessert impressed our non-Paleo guests as well! Let's just say, we licked the pie plate clean! Hope you enjoy!
1 1/2 C almond meal
1/4 C melted butter (organic, pasteurized, unsalted free range churned butter)... for added benefits! :-)
1 T coconut crystals
1 1/2 C organic pumpkin puree
1 C coconut milk
1/2 C agave (or honey)
1 T arrowroot powder
1 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. sea salt (optional)
Preheat oven to 350 degrees. Combine melted butter, almond meal and coconut crystals, mix well. Pour into a 8 or 9 inch pie pan. Use your fingers to press evenly into the bottom and up the sides of the pie pan. In a separate bowl, combine filling ingredients. Gently pour filling into the the crust (I had a little leftover filling). Bake for 50-60 minutes (until center of the pie is set). About half-way cooking time, attach a few strips of aluminum foil around the edges of the pie, to prevent the crust from burning. Serves 8! So so yummy. Happy Holidays!!!
I sent this to my wife so that hopefully sometime this weekend I can have some pie...it looks fabulous.
Hi Ray! Hope you enjoy!!!
Hi Kelly! I made this pie today and it was a hit! Thanks
This has been my go to pumpkin pie recipe for the past couple of years! This year I subbed the almond flour for sunflower seed flour (my daughter has a nut allergy) and I can't wait to taste it tomorrow! :)
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