Paleo Pumpkin Pie

Looking to satisfy your sweet tooth on Paleo? This pie should do the trick.

Total Time

1hr 10min

0.0

0 Ratings

Author: Sear Nation

Servings:

Ingredients

Crust

•

1 1/4 cups

Almond Flour

•

4 Tbsp

Coconut Oil

•

1 dash

Salt

Filling

•

1 can
(15 oz)

100% Pumpkin Purée

•

Eggland's Best Classic Eggs

•

1/4 tsp

Salt

•

1/2 cup

Honey

•

3/4 cup

Coconut Milk

•

1 Tbsp

Pumpkin Pie Spice

•

4 Tbsp

Pecan Halves

Cooking Instructions

Preheat oven to 325 degrees F (160 degrees C).

Mix Almond Flour (1 1/4 cups) , Coconut Oil (4 Tbsp) and Salt (1 dash) in a mixing bowl with a fork until well blended.

Press crust mixture into a 9-inch pie dish, covering the sides of the pan. Pre-bake crust for 10 minutes. Set aside.

Beat Eggland's Best Classic Eggs (3) and Salt (1/4 tsp) in a mixing bowl.

Stir the remaining ingredients into the eggs individually, starting with the 100% Pumpkin Purée (1 can) , then the Honey (1/2 cup) , then the Coconut Milk (3/4 cup) , then the Pumpkin Pie Spice (1 Tbsp) until well blended.

Pour filling into the crust. Cover the rim with a pie crust shield or some aluminum foil to prevent it from burning, since nut flours tend to burn quicker than other flours. Bake for 50 minutes in the preheated oven.

Place the Pecan Halves (4 Tbsp) on a baking sheet and place in the oven (at the same time as the pie) to toast, stirring every 5 minutes until browned, about 10 minutes. Remove pecans while the pie finishes baking.

Top pie with the toasted pecans and let cool completely before serving.

Nutrition Per Serving

CALORIES

313

FAT

24.6 g

PROTEIN

5.1 g

CARBS

23.3 g