I love fall! I love Halloween and Thanksgiving. I love the colors of fall and the smells of the food that you seem to get only this time of year. One of my favorite things about fall is Pumpkin Pie. Every Thanksgiving I make Pumpkin and Pecan pie for the pot luck dinner we host for our friends. This year will be a little different as I'm not really eating the same foods I've eaten in the past. So I've been thinking about to do with my traditional foods and my non-traditional eating style. The more I thought about Pumpkin Pie the more I realized that it is very easily adaptable to Paleo eating. I've seen some recipes floating around lately with some interesting ingredients used to make pumpkin pie, but I think Pumpkin Pie is easier than that.
1 1/2 C Almond meal
1 C unsweetened shredded coconut
1 C Coconut oil, melted
2 C Pumpkin Puree
14oz Can of full fat coconut milk
2 tsp vanilla
2 tsp pumpkin pie spice
2/3 C honey or maple syrup
Mix all crust ingredients then press into a pie pan forming the crust of the pie. Bake empty at 350 for about 10 minutes. Mix all filling ingredients then pour into baked pie crust. Bake at 350 for about an hour until the middle doesn't jiggle when you gently shake the pan.
Turns out that the crust is very coconut-y with the shredded coconut. It's more like a pumpkin coconut pie, which is good, but not like traditional pumpkin pie. So I'm going to work on another one with all almond meal or maybe almond meal plus coconut flour.