Paleo Pumpkin Pie

(Serves 8)

*Want to enjoy the holidays with PUMPKIN PIE without the guilt or resulting upset tummy? Here you go! And it’s just as good as the unhealthy version! WOO HOO!!

Ingredients:

Crust:

1 ½ cups almond flour

2 pinches of Himalayan sea salt finely ground

1 tsp. vanilla

2 Tbsp. Grade B maple syrup

1 egg

2 Tbsp. coconut yogurt (Cocoyo brand…found at Earthfare…REALLY THICK and CREAMY)

¼ cup Stevia

9 inch glass pie pan

Coconut oil nonstick spray

Method:

Mix well until there are no lumps in the dough. Spray a 9 inch pie pan with coconut oil nonstick spray and press your crust into our pie pan. Prick bottom of pie dough with a fork 5 or 6 times.

Filling:

1 can of organic pumpkin puree

2 eggs (preferably from pasture raised chickens…found at Earthfare and Fresh Market)

3 Tbsp. grade B maple syrup

1 ½ tsp. Himalayan sea salt finely ground

1 tsp. vanilla

¾ cups stevia

2 tsp. cinnamon

1 tsp. ground ginger

1 pinch of ground cloves

3 Tbsp. coconut yogurt (Cocoyo brand..found at Earthfare) (Coconut cream from the top of a can of full fat coconut milk will work, too)

¾ cups lite coconut milk

*Optional but recommended…8 or 9 medjol dates soaked for 2 hours in water and pureed.

Method:

1. Mix your ingredients well until smooth and pour into your pie crust. Bake at 350 F for 50 minutes on the middle rack until center is no longer runny and fairly firm.

*Enjoy topped with coconut whipped cream or coconut Cocoyo yogurt and a dash of cinnamon on top. Accompany with a glass of cold almond or hazelnut milk.