Paleo Pumpkin Pie…Fall & Thanksgiving are coming!!

Before going into oven

Serves 6-8

For Crust
>1 cup gluten free oats or ground almonds
>3 tbsp of melted coconut oil
>1 egg
>1/4 – 1/2 tsp cinnamon & dash organic sugar

For Filling
1 (15 oz) can or box organic pumpkin
3 eggs
1/4 cup honey
1 tbsp pumpkin pie spices (cinnamon, nutmeg, cloves, ginger)
1 tsp natural vanilla
Coconut milk to thin (no more than about 1/3 cup)

1. Preheat oven to 325
2. Grease pie pan with coconut oil & mix crust ingredients by hand
3. Press crust into bottom of pie pan & put in oven while making the filling
4. In your Kitchenaid combine the filling ingredients. (except coconut milk). Add coconut milk if needed to thin slightly
5. After 10-15 min remove crust as it barely starts to brown
6. Pour / smooth the filling over the crust & return to oven for about an hour or until center is no longer jiggly.
7. Top with coconut cream or whipped heavy cream & chopped pecans
8. Enjoy!!!


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