PINEWOOD PUMPKIN PIE PALEO STYLE!
Almond Meal Pie Crust
2 cups of blanched almond flour (not almond meal)
¼ sea salt
¼ cup of room temperature coconut oil
1 large farm fresh egg
Add almond flour and sea salt in food processor and pulse briefly to blend, add egg and coconut oil (it does not need to be melted) pulse for just a few seconds until a ball of dough is formed. Remove your dough and add to a coconut oil greased 9 inch pie pan or tart pan and bake at 350 for 8 - 12 minutes.
*While your Pie Crust is baking whip up the Pumpkin Filling!
1 ½ cup of roasted pumpkin puree or 15 oz can of puree pumpkin
3 large eggs
½ cup of full fat coconut milk
¼ cup of honey or coconut nectar
1½ tablespoons of pumpkin pie spice
1/8 teaspoon of sea salt
In a food processor, blender or large mixing bowl combine pumpkin puree, and eggs - whisking until completely blended
Fold in the coconut milk, honey, cinnamon, nutmeg, and salt
Pour filling into Almond meal pie Crust.
Bake at 350° for 45 minutes
Allow to cool then refrigerate for 2 hours to set before serving.