Crust:
1 1/2 cups of almond flour (blanched)
1/4 cup melted unsalted pastured butter (or use coconut oil to keep this “Orthodox Paleo”)
pinch of sea salt
We mixed ours with a hand blender until the consistency was even then took the dough and evenly pressed it into the pie pan about 1/2 inch up the sides so that the crust was evenly distributed.
Note: The filling is enough for two pies, so you may want to consider making a double portion of crust or you could just bake the filling by itself and enjoy it that way. We made two crusts, and modified one, by adding a little almond extract and lemon zest to one crust.
Filling:
1 can of pure pumpkin (29 oz) nothing else added
3 “real” cage free eggs if you can get them (if they are really small, add a fourth)
1 cup coconut milk
1/4 cup local honey
1 tsp vanilla
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp fresh ground nutmeg
pinch of sea salt
Beat eggs, honey, vanilla until frothy, then add all the other ingredients and carefully blend until even and smooth. Fill pie pan with crust and bake on convection at 350 F for about 50 minutes. Check it to make sure that it’s not burning and ultimately check with a toothpick or metal kabob stick to see if anything sticks, if not it’s done.
This is the best pumpkin pie that we’ve had, you should give it a try. It’s simple, it’s delicious.
source: nuttykitchen
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