(Cook Eat Paleo)
Makes 1 traditional sized pie
For the crust
•1-1/4cups almond flour
•3 tablespoons organic ghee, melted
•pinch of sea salt
For the pie
•1 15-ounce can organic pumpkin
•¾ cups coconut milk
•½ cup honey
•2 teaspoons pumpkin pie spice
•¼ teaspoon salt
•Preheat oven to 325 degrees.
•Mix crust ingredients until dough forms. Press into a 9” 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.
You may need to adjust cooking time upward if a toothpick doesn't come out clean after 50 minutes.
I use full fat pumpkin milk and have also used a store bought pie crust from Whole Foods when I’m pressed for time (and not avoiding gluten).