Mee McCormick's Paleo Pumpkin Pie - WSMV Channel 4

Mee McCormick's Paleo Pumpkin Pie

Posted: Updated:

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

Instructions:
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!

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


Instructions
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.

Powered by Frankly
WSMV
Powered by WorldNow CNN
All content © 2017, WSMV; Nashville, TN. (A Meredith Corporation Station) . All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.