Pumpkin Pie (paleo, dairy & gluten free)
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Filling:
  • 1 c. Pumpkin Purée
  • ½ c. Light Coconut Milk
  • 2 Large Brown Eggs
  • 1 tsp. Pumpkin Spice
  • 1.5 tbsp. Natural Maple Syrup
  • Crust:
  • ¾ c. Almond Flour, blanched
  • 3 tbsp. Coconut Flour
  • ¼ c. Virgin Coconut Oil (liquid)
  • 1 Large Brown Egg White
  • 1 tsp. Natural Maple Syrup
Instructions
  1. Preheat oven to 350 F
  2. In a large bowl, mix all crust ingredients.
  3. Using your fingers, spread crust onto the bottom and sides of a pie dish. The crust is not meant to go up and over the top (less crust equals less calories!)
  4. Bake for 8 minutes
  5. Mix all pie filling ingredients in a bowl.
  6. Once crust is done baking, pour the pie filling onto the crust.
  7. Bake for 35-40 minutes. The pie should be firm when done.
  8. Let cool on a cooling rack for 30 minutes, then place in the refrigerator for a few hours until cold and firm.
  9. Cut yourself a piece and enjoy!
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/pumpkin-pie/