Pumpkin Pie - Paleo

We are less than 2 weeks away from Thanksgiving! So....here come a few Fall Traditions! Starting with a Family Favorite! 

 

Paleo Pumpkin Pie

Gluten Free & ~9g Protein per serving (depending on your slice ;)

 

🌰Nut Crust
2 cups pecan pieces
1/2 cup coconut flour (you can use almond flour if you like)
1 tbsp. raw honey
2 tbsp. coconut oil, melted

 

🎃Filling
1 can organic pumpkin puree (15 oz)
2 VERY ripe bananas
1/4 cup coconut milk
3 eggs
2 scoops undenatured whey protein (optional)
1 tbsp. cinnamon
1 tsp nutmeg
dash of pink salt

 

 

Preheat the oven to 350F. Add crust ingredients to the bowl of a food processor - add in order so the honey doesn't stick to the sides ;). Pulse the blades 8-10 times, until you get a crumbly mixture.

 

Lightly spray a 9" deep dish pie plate with coconut/olive oil cooking spray. Add nut crumble to the dish, spread it out and press until firmly covering the bottom and up the sides of the dish. Set aside.

 

Add all filling ingredients to the bowl of your food processor. Pulse until well blended. Pour filling into nut crust, bake for 45 minutes, or until set and slightly cracked. *If the crust begins to brown too much, gently cover with foil.

 

Allow to cool, then refrigerate until nicely chilled before serving! 

 

You can use the remaining coconut milk and whip it with 1 tbsp. honey + 1/2 tsp. vanilla to make coconut whip - make sure the coconut milk is cold first!  Place ingredients in your mixer and whip on high with whisk attachment until creamy OR serve with a small scoop of vanilla gelato (we like Talenti) or Vanilla Bean Halo Top!!!!

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