Paleo Pumpkin Pie

Source: www.elanaspantry.com
Course: Desserts
Preperation time: 20min
Cooking Time: 1h
Serves: 6

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 cup(s) Blanched Almond Flour 8 8 7 7 20 20 220 220
1/2 cup Coconut Milk 0 0 1 1 5 5 46 46
2 Tablespoon(s) Coconut Oil(s) 0 0 0 0 5 5 39 39
1/4 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1 15 Ounce Can Pumpkin Puree 1 1 5 5 0 0 18 18
4 Large(s) Egg(s) 4 4 0 0 4 4 52 52
1 Teaspoon Cinnamon 0 0 0 0 0 0 1 1
1/3 cup Honey 0 0 15 15 0 0 57 57
1/2 Teaspoon Nutmeg 0 0 0 0 0 0 1 1
Total: Approximate Nutrition Info, Per Serving: 13 29 33 434
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Instructions

Crust:

 

  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9-inch pie dish
  4. Bake at 350° for 8-12 minutes

Pie Filling:

 

  1. In a food processor combine pumpkin puree, and eggs
  2. Pulse in coconut milk, honey, cinnamon, and nutmeg
  3. Pour filling into Paleo Pie Crust
  4. Bake at 350° for 45 minutes
  5. Allow to cool then refrigerate for 2 hours to set up
Visit www.elanaspantry.com for the full instructions.

Notes


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