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Paleo Pumpkin Pie

Yields8 ServingsPrep Time20 minsCook Time1 hr 15 minsTotal Time1 hr 35 mins

Not-to-be-believed Paleo Pumpkin Pie that's not only delectable ... it boasts a crust that's just like its wheat counterpart. Eat it UP!

paleo pumpkin pie

FOR THE CRUST:
 1 ¼ cups almond flour
 ½ cup cassava flour
 ¼ tsp sea salt
 5 tbsp cold butter or organic palm shortening (for Dairy Free)
 1 large egg, beaten
 2 tbsp cold water
FOR THE FILLING:
 15 oz organic pumpkin puree
 ½ cup full fat coconut milk
 3 large eggs
 1 tbsp pumpkin pie spice
 ½ cup maple syrup
 1 tsp vanilla extract
 ¼ tsp sea salt
FOR THE CRUST:
1

Stir together the flours and salt in a mixing bowl. Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture.

2

Add the egg and one Tbsp of water and using your hands, knead the ingredients together until a ball of dough forms. If the mixture is too dry and crumbly, add the second Tbsp of water (I used two).

3

Wrap the ball of dough with plastic wrap and place in the refrigerator for at least one hour.

4

Preheat the oven to 350 degrees F. Remove the dough from the refrigerator and and roll if out between two pieces of parchment paper or use your fingers to push the dough into a 9-inch pie pan (or both). Use a fork to pierce a few holes in the bottom of the dough.

5

Pre-cook the crust for 15 minutes. Remove from the oven and set aside.

FOR THE PIE:
6

In a large mixing bowl, combine all the pie filling ingredients. Using a hand mixer on medium speed, blend all the ingredients together for one minute.

7

Pour the filling mixture into the pre-cooked crust and place back into the oven for 50 to 60 minutes. To keep a lighter crust edge, place a pie crust shield over your pie halfway through. When a toothpick comes out clean one inch from the edge, your pie is done.

8

Remove pie from the oven, cool at room temperature for 30 minutes, then refrigerate for 2 hours to firm up.

NOTES:
9

Your can make this pie one day ahead and keep in the refrigerator until ready to use.

10

The author of this recipe only recommends Otto's brand for cassava flour. That was what I used.

Nutrition Facts

Serving Size 1/8 pie

Servings 0


Amount Per Serving
Calories 324
% Daily Value *
Total Fat 21g33%

Saturated Fat 8g40%
Cholesterol 100mg34%
Sodium 247mg11%
Potassium 220mg7%
Total Carbohydrate 28g10%

Dietary Fiber 3g12%
Sugars 12g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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