Perfectly Paleo Pumpkin Pie

Paleo dieters, rejoice! This Thanksgiving, you can have your pumpkin pie and eat it too with this paleo take on a turkey day staple.

What You Need:

Crust
  • 1 cup pecans
  • 1/2 cup hazelnuts
  • 4 Tbsp butter, ghee or coconut oil (room temperature)
  • A pinch of sea salt
Filling
  • 1 can fresh or canned pumpkin puree (about 1 ¾ cups)
  • 2 eggs
  • 1/2 cup local raw honey
  • 1/2 cup coconut milk
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp fresh grated ginger

 

 How It’s Made:

Crust
  1. Preheat oven to 350℉.
  2. Process nuts in a food processor to almost a flour-like consistency. Be careful not to process too much or the mixture will stick together.
  3. In a bowl, mix ground nuts with butter or coconut oil. Spread mixture in a pie pan and bake for 10 minutes.
Filling
  1. While the crust bakes, mix filling ingredients together in a bowl.
  2. Pour filling evenly on baked crust and bake for an additional 45 minutes.
  3. Let cool and enjoy!

 

Recipe Inspired By: paleoleap.com

Serving Size: 8

Nutritional Facts:
Plate icon

Calories 314
Total Fat 22g
Chol 62mg
Protein 5g

Sodium 78mg
Total Carbs 31g
Fiber 8g
Sugars 20g

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