Happy Thanksgiving!
Here is a Paleo friendly dessert for your table.
Ingredients:
Crust:
2 cups blanched almond flour
2 tablespoons coconut oil
1 egg
Filling:
15 oz. canned pumpkin
1/2 cup canned coconut milk
3 eggs
1/3 cup honey
1 tsp. pumpkin pie spice
Directions:
Preheat oven to 350.
In a food processor, pulse almond flour.
Add egg and coconut oil and pulse until a ball forms.
Press crust into a pie dish on the bottom and up the sides.
Poke crust with fork all over.
In a food processor, combine pumpkin and eggs.
Then, add coconut milk, honey, and pumpkin pie spice and pulse to combine.
Pour filling into pie crust, and bake for 45 minutes.
Let cool, and then allow pie to set in fridge for at least 2 hours.
