Honey’D Paleo Pumpkin Pie
- FOR THE CRUST:
- 2-1/2 cups Cashew Flour
- 1/2 cups Tapioca Flour
- 1 Tablespoon Coconut Sugar
- 1 whole Egg White
- 1 teaspoon Sea Salt
- 3 Tablespoons Coconut Cream
- 1/4 cups Raw Honey
- FOR THE FILLING:
- 1 can (15 Oz. Size) Pumpkin Puree
- 1-1/4 cup Coconut Cream
- 4 whole Eggs
- 1/2 cups Coconut Sugar
- 2 teaspoons Pumpkin Pie Spice
- 2 teaspoons Vanilla
- 1/2 teaspoons Sea Salt
- Preheat the oven to 350u0b0F and grease a 9 1/2" glass pie dish with coconut oil. Make sure to grease it liberally, because otherwise the honey you'll add will make this crust stick.
- For the crust, mix together all of the dry ingredients, then stir in the wet ingredients (except the honey) with a fork. Add just enough coconut cream to bring the dough together into a ball. It will be clumpy when you stir it with the fork, but should come together fairly easily into a ball. Press the ball down flat, then use your fingers to push it down into the bottom and sides of your pie dish. Use a small pizza roller to smooth it out if necessary. If your fingers get sticky, try dipping them into water. Make sure the crust is even and not too thick.
- Bake for 12 minutes, just to get it a little crusty. If any bubbles come up in the crust, they'll probably go down on their own in a couple minutes. Try not to let any holes open up in it, though, or the honey will seep out too much.
- Spread raw honey on the bottom of the warm crust.
- Make sure your oven is still heated to 350u0b0F from pre-baking the crust. Whisk together all of the filling ingredients, then pour into the crust. I actually placed the crust on the rack first, then added the filling, so I didn't have to move it too much. Place a pie shield around the edges to prevent burning.
- Bake the paleo pumpkin pie for 45-55 minutes, making sure to check it at the 40-minute mark. The center should be mostly set.
- Gently place a pumpkin cookie cutter in the middle of the pie, and sprinkle cashew flour inside of it to make the pumpkin shape. I also sprinkle my pie with extra cinnamon. Serve cold with dairy-free whipped cream. Enjoy!
flour, tapioca flour, coconut sugar, egg white, salt, coconut cream, ubc, filling, coconut cream, eggs, coconut sugar, pie spice, vanilla, salt
Taken from tastykitchen.com/recipes/desserts/honeye28099d-paleo-pumpkin-pie/ (may not work)