Paleo Pumpkin Pie

Guilt free pie, can you even imagine?

This recipe has half of the amount of sugar as a traditional GF pumpkin pie, and I promise you won't miss it.  Also, it is completely grain free AND uses organic coconut sugar which makes it a Paleo darling.

Thanksgiving is in a week.  Be ready.

Paleo Pumpkin Pie

Crust:

2 cups almond meal

1 stick salted butter, melted

1 teaspoon coconut sugar

1 teaspoon cinnamon

Preheat oven to 350 degrees.  Combine all ingredients together, mixing well.  Press into a 9 inch pie pan evenly.  Bake for 20 minutes.

Filling:

1 can organic pumpkin

1 cup heavy cream, plus 1 cup for whipped topping garnish (or use coconut cream if preferred)

3 eggs

1 tsp vanilla

2 Tablespoons ground cinnamon

2 teaspoon ground ginger

1 teaspoon allspice

1/2 teaspoon ground cloves

Pinch of salt

1/2 cup organic coconut sugar

Preheat oven to 350 degrees.  Make the crust above.

In a large bowl, lightly beat the eggs.  Add in 1 cup of the heavy cream along with the vanilla, pumpkin, and coconut sugar and whisk together.  In a small bowl, mix the cinnamon, ginger, allspice, ground cloves, and pinch of salt. Whisk spice mixture into wet ingredients.

Pour filling into crust, bake for 30-35 mins.  The custard will still be jiggly in the middle, so turn the oven down to 325 and cook for a remaining 15-20 mins.  Place foil around the edges of your pie if you find the crust is getting a little too done. 

Top with fresh whipped cream.