Paleo Pumpkin Pie
Servings
Prep Time
8
people
5
minutes
Cook Time
Passive Time
1.5
hours
4+
hours
Servings
Prep Time
8
people
5
minutes
Cook Time
Passive Time
1.5
hours
4+
hours
Ingredients
Crust Ingredients
1.5
cups
cassava flour
8
tbsp
grass-fed butter or ghee
melted
1/3
cup
coconut sugar
1
tsp
cinnamon
pinch of
salt
Filling Ingredients
1
can
organic pumpkin puree
1
can
full-fat coconut cream
2
large
pastured eggs
1
tsp
vanilla extract
1
tsp
cinnamon
1
tsp
pumpkin pie spice
3
tbsp
maple syrup
Instructions
Pre-heat oven to 400 degrees
Grease your pie dish with butter or coconut oil
In a large bowl, mix together cassava flour, coconut sugar, cinnamon, salt, and melted butter until well-combined
Spread into pie dish until you have an evenly formed pie crust
Set aside
In a separate large mixing bowl, using an electric mixer, combine the pumpkin, coconut cream, eggs, maple syrup, cinnamon, and pumpkin pie spice
Pour pumpkin mixture into crust and bake for 20 minutes
Reduce oven temperature to 350 degrees and bake for another 45 minutes or until toothpick comes out clean
Let cool and move to refrigerator until chilled
Slice and serve