Pumpkin Pie (Grain Free)
Ingredients
For Crust:
1 cup Almond or Pecan Flour
3 tablespoons Certified Organic Coconut Oil or Butter (plus some to grease pie pan)
1 Organic Pastured Egg
½ teaspoon Sea Salt
¼-½ teaspoon Cinnamon (or to taste)
For Filling:
2 cups Homemade Pumpkin Purée, excess liquid drained
4 Organic Pastured Eggs
Stevia, to taste
2 teaspoons Cinnamon
¼ teaspoon Cloves
¼ teaspoon Ginger
¼ teaspoon Nutmeg
1 teaspoon Vanilla Extract
Coconut Milk or Heavy Cream, to thin (no more than about ⅓ cup)
Instructions
1. Preheat oven to 325 degrees
2. Grease pie pan with coconut oil and mix crust ingredients by hand in a medium sized bowl
3. Press crust into bottom and sides of pie pan and put in the oven while making the filling
4. In the same bowl combine the filling ingredients (except milk) and mix using an immersion blender
If you don’t have one of these, use a regular blender or food processor
A hand-mixer will not get it as smooth
It should be smooth and spreadable, but not really pourable
5. Add milk if needed to thin slightly
6. After 10-15 minutes, remove the crust as it barely starts to brown
7. Pour and smooth the filling over the crust
8. Return to oven for about an hour or until center is no longer “jiggly”
It will set more as it cools
9. Top with coconut cream or whipped heavy cream and some chopped pecans
Option: You can replace cinnamon, cloves, ginger and nutmeg with 3 teaspoons of pumpkin spice.