Pumpkin Pie

Gluten free, dairy free

INGREDIENTS

1 cup almond flour
1/4 cup honey
3 tablespoons coconut oil
1 tablespoon pumpkin pie spices
4 eggs
1 teaspoon vanilla
1/2 teaspoon cinnamon
coconut milk to thin (no more than 1/3 cup)
2 cups of pureed pumpkin
(May substitute rice or almond milk instead)

DIRECTIONS

  1. Preheat over to 325 degrees F.
  2. Grease pie pan with coconut oil and mix crust ingredients by hand in a medium sized bowl.
  3. Press crust into bottom and sides of pie pan and put in the oven while making the filling.
  4. In a food processor combined remaining ingredients, except milk. Pulse until smooth. Add enough milk that the filling is pour-able. Take crust out of oven and pour filling in.
  5. Cook for approximately one hour, until the center of the filling no longer jiggles. Take out of oven and let cool for one hour.

 

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