Everyday Paleo Pumpkin Pie
Gluten-free*Adapted from www.everydaypaleo.com
Prep time: 10 min. Cook time: 45 min.
Crust
½ cup hazelnuts
1 cup pecans
4 tablespoons coconut oil
Pinch of salt
1) Preheat oven to 350 degrees.
2) Place the nuts in a food processor and process until they reach the consistency of almond meal or coarse flour.
3) Transfer to a small bowl, add the butter and salt, and stir until it comes together into a thick dough.
4) Press evenly into a pie plate and bake for 10 minutes.
5) Remove from oven and set aside.
Filling
1 14-ounce can of organic pumpkin purée
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon powdered ginger
2 eggs
½ cup Grade B maple syrup
½ cup coconut milk
1) Place all ingredients into a mixing bowl and whisk together.
2) Pour into the prepared crust.
3) Bake for 45 minutes or until cooked through.
*This recipe was initially identified as vegan. It is not.
This article appears in November 22 • 2013.