Pumpkin Pie

Pumpkin pie has always been one of my all time favorite foods. Being a November baby, my birthday occasionally falls on Thanksgiving, so pumpkin pie was always my birthday cake of choice growing up.

It has taken me several years and trying a dozen combinations to perfect a delicious pumpkin pie free of grain, gluten, dairy and sugar. This year, I finally created the best tasting recipe and I’m excited to share it with you!

Ingredients for dough:

3/4 cup whole pecans

1.5 cups almond flour

1 egg

1 tbsp melted coconut oil

2 tbsp honey

1 tbsp cinnamon

1/4 tsp ground ginger

Ingredients for filling:

3 eggs

1/2 can coconut milk

1/2 cup honey

1 can pumpkin purée

1 tbsp cinnamon

1 tsp allspice

1/4 tsp ground ginger

1/4 tsp nutmeg

Directions:

1. Preheat your oven to 350ºF.

2. Place the pecans in a food processor and process into a fine powder. Add the rest of the ingredients and process until a dough forms.

3. Using a silicone pie or tart pan, press the dough into an even layer on the bottom and up the sides. A springform pan may also work for ease of transfer of the pie into a platter after it is baked.

4. Whisk all the ingredients for the filling in a bowl.

5. Pour the filling into the crust to the top and bake for 40-45 min until the middle of filling looks set and no longer jiggles. If you notice the crust getting dark on the edges, you could use aluminum foil to create a tent over the pie while baking.

6. Let the pie cool to room temperature before serving.