Paleo Pumpkin Pie Recipe
1 1/2 cups nuts (I used 1 cup brazil, 1/4 c. cahsew and 1/4 c. pecan no need to soak the nuts)
1/4 cup Medjool dates (this equates to about 4-5 dates)
1/8 teaspoon cinnamon
1/8 teaspoon pumpkin pie spice
1/4 teaspoon vanilla
1/8 t Himalayan pink salt to taste
Put all ingredients in food processor and bled until it is the consistency you like. Pack crust into a cookable pie tin.
One can organic pureed pumpkin
I cup coconut milk (I made my own by taking the contents of a young coconut, along with it’s coconut milk and blended in the Vitamix. Then I strained it through a cheesecloth and am using that coconut milk!)
2 eggs room temperature
1/2 cup maple syrup
1 teaspoon vanilla extract
1 t cinnamon
1/2 t pumpkin pie spice
1/4 t salt
Preheat oven to 350 degrees
Add all ingredients into a blender and blend until smooth.
Transfer ingredients into pie shell on top of raw crust.
Bake in oven for 45-55 minutes.
Paleo, gluten free, dairy free and delicious pumpkin pie to share with your family.