My mom is coming to visit us from Colorado for Thanksgiving and we are having a huge family get together.  Half of us eat paleo, half don’t.  But…because I’m in charge of much of the food prep, I decided that I have to provide them with paleo treats instead of garbage that will wreak havoc on their guts.  Pumpkin pie being a tradition of ours, and since I missed it last year (my first holiday season as a cavewoman), I decided this year I couldn’t go without and this last weekend experimented with a Paleo Pumpkin Pie recipe….IT ROCKS!!!

The Crust

1.5 cups of almond flour

1/4 cup of melted butter (grass fed preferred)

1/4 tsp of salt

The Filling

2 small pie pumpkins

3 eggs

1 cup coconut milk

1/2 cup honey

1 tsp vanilla

1 tsp salt

1 Tbsp Pumpkin Pie Spice

Cut pumpkins in half, empty out the seeds and “guts”, cut into thick wedges and lightly coat with oil.  Bake at 400 degrees for 1 hour.

Prep Crust

Combine all crust ingredients and mix well.  Then transfer into 9” pie plate and spread evenly on bottom and sides.

Prep Filling

After pumpkin is done in the oven, let cool and scoop out the fleshy part.  Mash up or mix in a food processor until smooth.  Combine pumpkin with the remaining filling ingredients and mix well.

Pie Prep

Gently pour filling into crust and bake at 350 degrees for 50-60min.  Check crust half way through to make sure that crust isn’t burning.  If it is then cover it with tin foil for remaining time.

*You can use pumpkin puree from the can if you want to save time and effort, BUT make sure it is PURE PUMPKIN.*