Pumpkin Pie

This is another recipe sampled from Mark's Daily Apple in a post about primal pie fillings. It is rather high in carbs for an everyday food, but it is a delicious way to enjoy a traditional dessert for thanksgiving while staying allergen (ie grain and dairy) free.


Crust:
1 Cup Almond Meal
1 whole egg
2 TB coconut oil
1/2 tsp salt


Soften the coconut butter until it is soft or slightly melted. Mix all the ingredients thoroughly. Line a pie plate with with parchment paper and plop the ball of dough in the center. Brush the dough with a little extra coconut oil (so it doesn't stick) and use your fingers to spread it into the crust. Bake at 400 for 15 mins.

Filling:
1 Cup fresh or canned pumpkin
2 eggs
1/2 cup maple sugar flakes
1/2 cup coconut milk
1 tsp vanilla extract
1/2 tsp salt
2 tsp cinnamon
1/2 tsp powdered cloves
1/2 tsp nutmeg
1/8 tsp ginger

Mix everything together and pour into the pre-baked pie crust. My pie plate was rather shallow, so this amount of filling turned out to be slightly too much and I didn't use all of it. Return to the oven and bake at 350 for 30-35 mins.

I found the organic maple flakes at sobeys. It's just dried maple syrup which makes it basically pure sugar. Whether this really qualifies as anything close to paleo, I can't decide...