Tuesday, October 29, 2013

Paleo Pumpkin Pie

Prep time: 20min
Cook time: 55min
Yields 1 Pie 

Crust Ingredients: 
  1/2C Hazelnuts and 1C Pecans (or may substitute almond meal for both nuts, but you will lose the                 complexity of the crust) 
  4T Melted Coconut Oil (or melted butter for substitute) 
  Pinch of Sea Salt
Filling Ingredients: 
   14oz Pumpkin Puree
   2T Pumpkin Pie Spice
   2 Eggs 
   1/2C Honey
   1/2C Canned Coconut Milk 

Preheat over to 350F. Place nuts in the food processor and process until the nuts are flour-like. Don't pulse too much or it will turn into nut butter. Pour into a bowl and add coconut oil and salt and mix into your dough. **Using your hands, spread it evenly into your pie pan. Bake for 10min at 350F.  While the crust is in the oven, place all of the filling ingredients into a bowl and whisk them together with your hand or use a hand mixer. Once the crust is done, pour the filling into the crust and bake for another 45 minutes.

**Note: You can see that my crust is burnt because I pressed it to the top of the pie pan. You may want to only press your crust half way up the sides so that the crust doesn't burn. 

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