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
- Preheat over to 325 degrees F.
- Grease pie pan with coconut oil and mix crust ingredients by hand in a medium sized bowl.
- Press crust into bottom and sides of pie pan and put in the oven while making the filling.
- 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.
- 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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