Get ready for Thanksgiving desserts! Still keeping things healthy with this paleo version. The crust really doesn’t come apart, it’s fantastic, so give it a try!
Pumpkin Pie ingredients:
1 can of pumpkin puree, 15 oz
2 tsp cinnamon
1 tsp fresh ground nutmeg or nutmeg spice
1 tsp cloves
1 tsp fresh or ground ginger (add more to taste)
2/3 cup of maple syrup
1 tsp salt
2 eggs and 1 egg yolk
1 cup of almond flour, blanched
2/3 cup of tapioca flour
2 tbsp of coconut flour
1/2 cup of GHEE
1 tsp salt
1 tsp maple syrup
Throw your ingredients into a food processor, except for the egg. Pulse in the food processor. Then add in the egg until it creates a dough.
I took this dough and put it into my pie dish, and used a soft spatula and my hands to push the dough into the pan evenly and up the sides of the dish. You can also use parchment paper and roll the dough out if you prefer.
Gently pierce the dough with a fork. Bake 375 degrees. Partially baked would be 7 minutes, fully baked closer to 15 minutes. If you are using this for a pie (see pumpkin pie recipe here) then partially bake the crust and then add the filling and then back into the oven.
Combine all ingredients in a food processor, be careful not to over process this, just pulse until mixed. You can also use a whisk to mix together your ingredients.
Add to your paleo pie crust.
Bake at 375 degrees for 50-55 minutes or until firmed.
The original crust recipe came from Paleo Running Momma. I changed a bit, but you can see her post here: