Paleo Pumpkin and Pecan Pie
Ingredients
For the crust
2 cups of almond flour
2 tbsp of coconut oil
Pinch of salt
1 egg
For the filling
1 1/2 cups of pure pumpkin puree
1/2 cup of coconut milk
1/2 cup of honey/maple syrup
2 eggs
2 teaspoons of vanilla bean extract
Pinch of salt
Pinch of nutmeg
Pinch of cinnamon
Pecans to garnish
Preparation
1
For the crust
2
Pre-heat the oven to 180c.
3
Blend all ingredients in a blender and press down into a pie dish.
4
Prick the top of the crust several times all over to prevent bubbling and place in the oven for approximately 10 minutes before removing and setting aside.
5
For the filling
6
Blend all ingredients in a blender before pouring into the pie crust base.
7
Bake for approximately 50 minutes or until the filling is firm and the crust is a lovely golden brown.
8
Remove from the oven and allow to cool before chilling for a couple of hours.
9
Top with the pecans.
.
About
Made with a light paleo crust, sweet moist pumpkin and topped off with crunchy pecans, this paleo pumpkin and pecan pie is a great pie to enjoy whilst celebrating National Pumpkin Day… or any other day, for that matter!
Added:
Sunday, October 30, 2016 - 4:06am
