Paleo Pumpkin Pie Recipe

Crust Ingredients:

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

Directions:

Put all ingredients in food processor and bled until it is the consistency you like. Pack crust into a cookable pie tin.

Filling Ingredients:

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

Filling Directions:

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.

Whalah!

Paleo, gluten free, dairy free and delicious pumpkin pie to share with your family.