Paleo Thanksgiving – Pumpkin Pie

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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 3/4 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

Preheat your oven to 350 degrees. Process the nuts in a food processor to almost a flower consistency. Be careful not to process too much and get a butter instead. In a bowl, mix the ground nuts with the butter or coconut oil and then spread the crust mixture in a pie pan and bake for 10 minutes. While the crust bakes, mix all the filling ingredients together in a bowl. Add the filling evenly on the baked crust and bake for an additional 45 minutes. Voila! You now have a Paleo pumpkin pie.

I apologize for the picture…I had to hurry up and take it before the pie disappeared!

About the author

Lauren Wilson. Lauren introduced Paleo into her lifestyle in 2010. She enjoys re-creating otherwise unhealthy meals and spreading the word about how easy (and delicious!) it is to eat well. Don't be surprised if she has chorizo or Sriracha included in her recipes. She's also got a major sweet tooth.

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