Pumpkin Pie

IMG_7028It’s fall and there is one pie that comes to mind… PUMPKIN! When I was young I used to have a pie-phobia. I wouldn’t eat them. I refused, for some strange reason. I have no idea why. The first pie I ever tried though was a Pumpkin Pie at our church’s harvest dinner. I was hooked! For the longest time, it was the only pie I would ever eat. I eventually expanded my pie horizons and opened my world to a whole host of desserts!

Thanksgiving is fast approaching.  I wanted to make sure this recipe was available in time.  Even if you aren’t ready to do a full Paleo Thanksgiving, I guarantee no one will be able to taste the difference between this pie and a “traditional” one.

Pie Crust:
2 cups almond flour
2 tablespoons honey
1/4 cup coconut oil, melted
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt

Pumpkin Pie Filling:
1 can full fat coconut milk
1/4 cup maple syrup
1 teaspoon vanilla
1 can pumpkin puree
2 tablespoons coconut oil, melted
2 1/2 tbsp pumpkin pie spice
dash of sea salt

Whipped Topping:
cream from 1 can organic full fat coconut milk, refrigerated overnight
2 teaspoons maple syrup
1 teaspoon vanilla
pumpkin pie, paleo pie, little sprouts kitchen, paleo dessert
1. The Crust:
1. Preheat oven to 350 degrees.
2. In a large bowl, add almond flour, baking soda, salt and pumpkin pie spice. Combine.
3. Add honey and coconut oil. Mix until a dough forms.
4. In a pie dish, shape dough in the pan.
5. Bake in oven for about 5-7 minutes. Set aside.
The Filling:
6. In a stand mixer or food processor, combine the filling ingredients. Pour into pie crust.
7. Bake pie for 40-45 minutes, until center is set.
The Whipped Topping:
8. In a medium sized bowl, scoop the cream from the top of the coconut milk can. Pour maple syrup and vanilla extract on top.
9. Use a hand mixer to fluff.
10. Serve pie topped with whipped cream topping.

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