Paleo Pumpkin Pie with Maple Syrup and Almond Four Crust

I love pumpkin pie and pumpkin pie spice!  I also don't want the sugar, gluten, or dairy in traditonal pumpkin pie recipes.  This recipe is absolutely delicious and incredibly easy!  I love to use fresh pumpkin for this recipe, but it turns out just fine with canned as well!  Who said you had to have Thanksgiving with an amazing dessert that you can enjoy?

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Ingredients

• 15 ounces canned pumpkin puree, or 1 ¾ cups roasted pumpkin puree
  
• 3  large eggs
  
• ½ cup full fat coconut milk
  
• ½ cup grade b maple syrup
  
• 1 tsp cinnamon
  
• ½  tsp ground ginger
  
• ¼ tsp ground nutmeg
  
• ⅛ tsp ground cloves
  
• ⅛ tsp allspice
  
• ⅛ teaspoon himalayan pink salt
  
• 1  Paleo Pie Crust, unbaked
  

Instructions

1. In a food processor or blender combine pumpkin puree and eggs
   
2. Pulse in coconut milk, maple syrup, pumpkin pie spice, and salt
   
3. Pour filling into Paleo Pie Crust
   
4. Bake at 350°F for 45 minutes
   
5. Allow to cool then refrigerate for 2 hours to set up, keep refrigerated.
   

I also used a pie crust protector to keep my crust from over-browning.

Paleo Pie Crust

• 2 cups blanched almond flour (not almond meal)
  
• ¼ teaspoon himalayan pink salt
  
• 2 tablespoons coconut oil, melted
  
• 1  large egg
  

Instructions

1. Place flour and salt in food processor and pulse briefly
   
2. Add coconut oil and egg and pulse until mixture forms a ball
   
3. Spray or coat pie pan with oil or non-stick spray
   
4. Press dough into a 9 inch glass pie pan.  Be sure to get the crust on the bottom thin enough and pushed up towards the sides.  If you don’t get it fully pushed up the sides of the pie dish, you will have way to much custard filling.