Paleo Pumpkin Pie

'Tis the season for Pumpkin Pie with all ingredients Paleo! Get ready to feed the masses on Thanksgiving day and end with this special treat including your favorite grain-free Paleonola Pumpkin Pie. 

Ingredients:

Crust:

• 4 tablespoons melted ghee (butter or coconut oil will work too)
• 2 tablespoons maple syrup
• 1 cup almond flour
• ½ cup cassava flour
• ½ teaspoon sea salt
• 1 teaspoon cinnamon
• ¼ cup Pumpkin Pie Paleonola

Filling:

• 1 can pumpkin puree
• 1 cup coconut milk
• 3 eggs
• ½ cup coconut milk
• ½ cup maple syrup
• 1 tablespoon pumpkin pie spice
• 1/8 teaspoon sea salt

Toppings: (optional)

• Pumpkin Pie Paleonola
• Dairy Free Whipped Topping
• Pumpkin Pie Space

Directions:

1. Preheat oven to 350.
2. Combine all crust ingredients aside from Paleonola and press into an 8” pie dish.
3. Place Paleonola in a food processor blender until broken into smaller pieces (but not completely pulverized) and sprinkle on top of pie crust evenly.
4. Press the Paleonola into the crust so it isn’t loose. This will give the crust more texture. 
5. In a large bowl, combine all filling ingredients and pour into the pie crust.
6. Place in oven and bake for 45-60 minutes until a toothpick can be pulled out of the pie clean.
7. Allow to cool without placing in fridge for a couple of hours to prevent cracking.
8. Once cooled to room temperature, add toppings and serve.