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Paleo Pumpkin Pie

Paleo Pumpkin Pie

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

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