Paleo Pumpkin and Pecan Pie
By: Justina Elumeze
Published: Sunday, October 30, 2016 - 4:06am

Ingredients




For the crust
2 cups of almond flour
2 tbsp of coconut oil
Pinch of salt
1 egg
For the filling
1 1/2 cups of pure pumpkin puree
1/2 cup of coconut milk
1/2 cup of honey/maple syrup
2 eggs
2 teaspoons of vanilla bean extract
Pinch of salt
Pinch of nutmeg
Pinch of cinnamon
Pecans to garnish

Preparation

1 For the crust 2 Pre-heat the oven to 180c. 3 Blend all ingredients in a blender and press down into a pie dish. 4 Prick the top of the crust several times all over to prevent bubbling and place in the oven for approximately 10 minutes before removing and setting aside. 5 For the filling 6 Blend all ingredients in a blender before pouring into the pie crust base. 7 Bake for approximately 50 minutes or until the filling is firm and the crust is a lovely golden brown. 8 Remove from the oven and allow to cool before chilling for a couple of hours. 9 Top with the pecans.

About

Made with a light paleo crust, sweet moist pumpkin and topped off with crunchy pecans, this paleo pumpkin and pecan pie is a great pie to enjoy whilst celebrating National Pumpkin Day… or any other day, for that matter!