Who doesn’t love a good pumpkin pie? This recipe subs out dairy, grains and refined sugar while retaining all the delicious, warming spices that are the hallmark of the season. Organic, nut-free and paleo, this pumpkin pie is allergy friendly and sure to be a crowd pleaser.
THE CRUST
3/4 cup coconut flour
1/2 cup melted ghee
1/4 cup coconut nectar
2 eggs
Pinch of salt
Combine, roll out, set and bake for 10 min at 400 F.
THE FILLING
1 can organic pumpkin purée
1/2 cup coconut milk
3 eggs
1/4 cup honey
1/2 teaspoon vanilla extract
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon each ginger, coriander and allspice
1/8 teaspoon clove
Pinch of salt
Blend together, pour over crust and bake for 1 hour at 350 F.
With love & gratitude,
EMBODY Team
