I know I’ve said it before, but I really love fall. It’s the time of year when food is everywhere and football is in the background. It’s the time of year when stuffing yourself is a requirement. And what fall get-together doesn’t have pumpkin pie? None, that’s right. So to prepare you for a Paleo feast, we’re sharing our recipe with you today!
Some helpful hints: Do not move this pie or take it out of the oven before the full time is up. It really does take that long to cook and it will break the surface up if you move it too much. Just thought you’d like to know ;)
½ cup Coconut Flour
½ cup Coconut Flakes (unsweetened) or Almond Flour
½ Tbsp Agave
¼ tsp Sea Salt
¼ cup Coconut Oil
3 Egg Whites
¼ cup Maple Syrup (or Coconut Crystals)
¼ tsp ground Ginger
¼ tsp Allspice
¼ tsp Sea Salt
pinch of Cinnamon (about 1/8 tsp)
1 (15oz) can of Pumpkin (or 1 ¾ cup of fresh roasted Pumpkin)
1 cup Coconut Milk
For the crust:
Preheat the oven to 400 degrees Fahrenheit.
Mix the agave, sea salt, coconut oil and egg whites. Sift in the coconut flour and coconut flakes. Mix until incorporated.
Grease a pie pan (we use coconut oil spray) and press the dough into the pan. Try to make it thin. Poke the bottom of the crust a couple of times with a fork. Bake for 10 minutes.
For the filling:
Preheat the oven to 450 degrees Fahrenheit.
Whip the eggs. Then beat in the sugar. Add the spices and mix until blended. Then add the coconut milk and pumpkin. Pour mixture into the pie crust. Cover the exposed pie crust with strips of tin foil.
Cook at 450 for 12 minutes, then turn the heat down to 350 degrees Fahrenheit and cook for another 30 minutes, or until a toothpick comes out clean.