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Paleo pumpkin pie with ginger crust
Prep Time
15 mins
Cook Time
50 mins
 

(Paleo, gluten-free, dairy-free, no refined sugar)

Servings: 10
Ingredients
For the crust
  • 1 1/4 cups almond flour
  • 1 tbs ground ginger
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1 tbs lemon zest
For the filling
  • 1 15 oz pumpkin puree tin
  • 3 eggs
  • 1/2 almond milk
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 tbs cinnamon
  • 1 tbs ground ginger
  • 1/2 tsp nutmeg
  • pinch cloves
Instructions
  1. Preheat the oven to 350F and spray a 9" pie tin with non-stick cooking spray.
For the crust
  1. Mix all the ingredients together until well combined.
  2. Press into prepared pie tin and set aside.
For the filling
  1. Mix together the pumpkin puree and eggs until all combined.
  2. Add the almond milk, honey, vanilla and spices and mix to combine.
  3. Pour the filling into the pie crust and bake for 45-50 minutes.
  4. Remove from the oven and set on a wire rack to cool for 30 minutes.
  5. Chill for at least 2-4 hours prior to cutting and serving.