Paleo Pumpkin Pie

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 15-ounce can Pumpkin, organic

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 3/4 cups Coconut milk

• Condiments

  • 1/2 cup Honey

• Baking & Spices

  • 125 g Almond flour
  • 2 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 1 pinch Sea salt

• Dairy

  • 3 tbsp Ghee, organic

Found on cookeatpaleo.com

Description

Ingredients

• 125 grams almond flour (about 1-1/4 cups)
• 3 tablespoons organic ghee, melted
• pinch of sea salt
• 1 15-ounce can organic pumpkin
• ¾ cups coconut milk
• ½ cup honey
• 3 eggs
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt

Directions

• Preheat oven to 325 degrees.
• Mix crust ingredients until dough forms. Press into pie plate and bake for 10 minutes. Set aside to cool.
• Add filling ingredients to food processor and process until smooth. Pour into crust and bake for 50 minutes, or until filling is just set. Cover crust with pie crust shield or foil if it browns too quickly.
• Cool completely and refrigerate 2 hours.